Bread Pudding

My friend shared this recipe with me the other day. She made it for dessert but since there was some left, she had it for breakfast, too. It isn't just bread pudding. It is completely, wonderfully amazing bread pudding. How could it be anything but wonderfully delicious...the bread is French croissants. Wow! You best get hungry. And make this.



White Chocolate Raspberry Bread Pudding

6 large French croissants
4 egg yolks plus 3 whole eggs
2 1/2 cups heavy cream
1/2 cup milk
2 cups white chocolate chips
1 cup fresh raspberries -(I cheated and used a 12-oz. bag of frozen)
1 Tbsp. vanilla
1 1/2 cup sugar
1/2 tsp salt
Butter or PAM to coat baking dish


1 – Cut croissants on an angle (1-inch slices) and place in the bottom of a buttered baking dish.

2 – Add the chocolate pieces and cherries on top of the croissants.

3 – Mix together the yolks and whole eggs, cream, milk, vanilla, sugar, and salt.
4 – Pour mixture over the croissants, pushing them down until all the liquid is absorbed into the bread pieces.

5 – Bake at 300-350° (depending on your oven) for 30-40 minutes.

This dessert should remain very soft and moist. Start checking after 30 minutes. Filling should be soft-set, but not dry. Serve warm.