RASPBERRY ALMOND CROISSANT BREAD PUDDING
Serves 10
25 mins prep
45 mins cook
70 mins total
A delightful bread pudding featuring croissants, almond frangipane, raspberries, and a rich custard, baked to golden perfection.
0 servings
Get FREE mobile app to save your favorite recipes
Scan QR code to download mobile
Preheat oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan w/ cooking spray, then line w/ a sheet of parchment paper. Place onto a baking sheet; set aside. Almond Frangipane: In a medium bowl, mix together all of the ingredients for the almond frangipane until well combined. Set aside. Custard. In a large bowl, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla & salt until well combined. Set aside. Place 1/3 of the croissant cubes into the bottom of the prepared pan. Press down. Spread ~1/3 of the almond frangipane on top followed by 1/2 of the raspberry preserves. Then, dollop 1/2 of the fresh raspberries all over. Repeat this process 1 more time. Then finish by pressing the last 1/3 of croissant cubes on top & spreading the last of the almond frangipane on top of the croissants. Pour the custard all over & gently press down. Top w/ a generous sprinkle of turbinado sugar & slivered almonds. Let rest for at least 15 mins. *You can place into the fridge covered overnight, or bake right away.* Bake at 350F for 40-45 mins, until the top is golden and set, but still slightly wobbly. You can broil the top for 1-2 mins at the end if you like the almonds more toasted! Remove & let rest for at least 10 mins. Slice & serve warm w/ vanilla ice cream, if desired. Enjoy!
