Chocolate Croissant Bread Pudding with Raspberries | Bites by the Page
Chocolate Croissant Bread Pudding with Raspberries
15 mins prepServes 12
This recipe for Chocolate Croissant Bread Pudding, originally from Delish, has been simplified and enhanced with raspberries for an even more luscious result. Perfect for Valentine’s Day breakfast or dessert.
1. Preheat the oven to 350 degrees F (175 C) and spray your baking pan with cooking spray.
2. Cut the large croissants into 1/2-inch-thick pieces and toast them in the preheated oven until golden, about 10 minutes.
3. In a bowl, mix together the milk, heavy whipping cream, eggs, sugar, and vanilla extract.
4. Carefully stir the toasted croissant pieces into the milk mixture and let them soak for at least 10 minutes.
5. Fold the chocolate chips and frozen raspberries into the croissant mixture.
6. Spoon the mixture into the prepared pan.
7. Bake for 35 to 45 minutes.
8. Top with confectioners’ sugar before serving, if desired.
