Raspberry Bread Pudding
Raspberry Bread Pudding! My husband has always loved bread pudding and I have never made it for him before. Last night, for Sunday dinner, we made raspberry bread pudding and it was delicious!
We had a touch of Spring a couple of weeks ago and today it’s snowing! The addition of raspberries just made me feel like we were adding a touch of Spring to this dish. It an amazing dessert but would be the perfect breakfast delight!
Raspberry Bread Pudding
Ingredients:
Butter, to butter the pan
4 eggs plus 2 egg yolks, lightly beaten
8 cups croissant rolls, cubed
1 1/2 cups chocolate chips
Directions:
In a large bowl, whisk together the cream, milk, egg mixture, brown sugar, vanilla, and salt. Make sure it’s well combined.
Add half the croissant rolls to the baking dish, and then sprinkle evenly half of the raspberries and chocolate chips. Top with the remaining croissant rolls, raspberries, and chocolate.
Pour the cream mixture over the croissants. Press down gently, cover it with plastic wrap, and let stand for at least 30 minutes.
Remove the plastic wrap and set the baking dish onto a cookie sheet. Place the pans into the oven. Carefully fill the cookie sheet with water. Bake for 50 to 60 minutes or until the custard is set and the bread has puffed.
Let cool slightly, and then serve!
BREAKFAST RECIPES
I don’t really like bread pudding, but you’re changing my mind with this!
I’m not a big bread pudding lover but this is so good!
It’s dilicious!Thank you very much in advance, for your lovely recipes.