This Croissant Bread Pudding uses buttery, flaky croissants set and baked into a creamy custard, topped with a sweet syrup of fresh strawberries and raspberries.

I absolutely love croissants. If there is an excuse to eat them, I will find it.

They’re staple in our home, mostly served up with breakfast sandwiches and with this Cranberry Almond Chicken Salad.

When I stumbled upon this recipe (thanks Rach), I didn’t wait but a day to put it together. And, I gotta say, it’s pretty frigging good. I suppose though, with eggs, cream, sugar and vanilla as ingredients, it’s unlikely to take a wrong turn somewhere.

This brunch-ey, dessert-ey dish is probably not something you’d make for everyday meals.

It is, however, absolutely perfect for company-things and “special” occasions (like your quarter-birthday 😉

A Couple Things to Mention

I made this Croissant Bread Pudding with raspberries and strawberries, but it can be made with just about anything.

Try some blueberries, cherries, peaches, even apples with cinnamon would be good, they just would need a little more time to soften. Just get creative!

The original recipe used ramekins for the baking, but since I don’t own any, I used two, shallow, medium sized (about 7-inch) dishes and it worked perfectly.

Though I do love the idea of individual servings for everyone, this recipe could be doubled and made in a casserole dish if you don’t have ramekins.

This Croissant Bread Pudding is very simple to make and only 30 minutes from start to finish. What’s more is that it’s quite beautiful when the colorful berries are spooned over top. I would suggest a very light dusting of confectioners sugar before serving if the occasion allows for it!

Please enjoy and comment below your thoughts and ideas for this recipe!

This recipe is an adapted version of the original published in Rachel Ray Every Day Magazine (June/18 Issue)

Difficulty Beginner

Yields6 Servings Quarter (1.5 Servings) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time5 mins Total Time25 mins

butter, for greasing 3 large (or 6 small) croissants, split lengthwise and cut in half 1 ½ cups heavy cream 1 cup sugar ¾ cup whole milk 3 large eggs 1 tsp pure vanilla extact 6 oz fresh strawberries and rasperries

1 Preheat oven to 400F. Grease ramekins with small amount of butter. Place croissants into ramekins, equally divided. 2 In a bowl, combine cream, 1/2 cup sugar, milk, eggs and vanilla; whisk. Pour over croissants, equally divided between ramekins. Bake 20 to 25 minutes in 400F oven, just until the cream mixture sets. 3 In a small saucepan, combine 2 tablespoons water with remaining 1/2 cup sugar and stir over medium heat, dissolving sugar. Add berries and stir gently, careful not to mash them. 4 Remove from heat. Once the ramekins are removed from the oven, spoon berries over croissants.

Ingredients butter, for greasing 3 large (or 6 small) croissants, split lengthwise and cut in half 1 ½ cups heavy cream 1 cup sugar ¾ cup whole milk 3 large eggs 1 tsp pure vanilla extact 6 oz fresh strawberries and rasperries Directions 1 Preheat oven to 400F. Grease ramekins with small amount of butter. Place croissants into ramekins, equally divided. 2 In a bowl, combine cream, 1/2 cup sugar, milk, eggs and vanilla; whisk. Pour over croissants, equally divided between ramekins. Bake 20 to 25 minutes in 400F oven, just until the cream mixture sets. 3 In a small saucepan, combine 2 tablespoons water with remaining 1/2 cup sugar and stir over medium heat, dissolving sugar. Add berries and stir gently, careful not to mash them. 4 Remove from heat. Once the ramekins are removed from the oven, spoon berries over croissants. Croissant Bread Pudding with Strawberries and Raspberries IngredientsDirections