Deliciously flaky, crispy, buttery, perfectly sweet and creamy croissant bread pudding with fruity swirls of raspberry jam.EASY - This recipe is very easy and very flexible. You can use store bought croissants, or even croissants that you happen to make at home. You can also make substitutions to the ingredients, with what you have available.
470gcroissantsabout 6 - 7 croissants (depends on the size)
4largeeggs
240mLmilk
240mLcreambetween 20 - 35% fat
100gsugar
15mLvanilla extract
½lemon (zest only)from ½ a lemon.
120graspberry jam
Extra, fresh raspberries to top the bread pudding
Instructions
Butter an 8 inch pie dish, and set aside. Preheat oven to 350°F / 180°C.
Cut the croissants into 1 - 2 inch cubes. Place them in a large bowl.
470 g croissants
Place the milk, cream, sugar, vanilla extract, and eggs in a bowl or jug, and whisk to dissolve the sugar and combine everything well. Stir in the lemon zest.
4 large eggs, 240 mL milk, 240 mL cream, 100 g sugar, 15 mL vanilla extract, ½ lemon (zest only)
Pour the custard base over the croissant pieces. Gently toss to coat, and allow the croissant pieces to absorb some of the custard.
Place half of the bread and custard mixture on the bottom of the buttered baking dish. Spread ¾ th of the raspberry jam over the soaked croissant layer.
120 g raspberry jam
Top it with the rest of the soaked croissants, and pour the leftover custard on top.
Next, dollop the remaining raspberry jam on top. Optional step - sprinkle some fresh berries over the surface as well.
Cover the surface of the baking dish with foil, and bake the bread pudding in the preheated oven for about 15 - 20 minutes.
Remove the foil, and bake for a further 10 - 15 minutes until the surface caramelizes. You can also optionally sprinkle some sugar on the surface after you remove the foil. This will add a lovely, sweet crunch to the surface.
When the bread pudding has caramelized on top, remove it from the oven and let it cool for a few minutes to allow the custard to settle.
Sprinkle more fresh raspberries on top before serving.
Extra, fresh raspberries
Serve the raspberry croissant bread pudding while warm, with cold ice cream, or whipped cream or pouring custard. It can also be eaten at room temperature.
Notes
Make ahead - If you want to make this ahead of time, you can assemble the bread pudding the day before, cover it with foil and leave it in the fridge overnight, until you're ready to bake it. The next day, bake it in a preheated oven, covered with foil as per instructions.
Storage
Leftovers can be stored for a further 2 days. Warm up the bread pudding in the oven for a few minutes. You can also use the microwave, but this will make the pudding a little soggy.