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!
Butter, to butter the pan
1 1/2 cups heavy cream
1 1/2 cups milk
4 eggs plus 2 egg yolks, lightly beaten
3/4 cup brown sugar
2 teaspoons vanilla
1 teaspoon salt
8 cups croissant rolls, cubed
2 cups raspberries
1 1/2 cups chocolate chips
Preheat oven to 350 degrees. Butter the baking dish.
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!
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