Berry Croissant Bread Pudding Bake
Berry Croissant Bread Pudding Bake
Ingredients
For the Croissant Pudding
- 9 mini croissants
- 1 1/2 cups frozen blueberries
- 1 1/2 cups frozen raspberries, or frozen strawberries, halved
- 1 cup 2% milk
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 5 large eggs
For Garnish
- 2 tablespoons powdered sugar, for dusting
- 1/4 cup fresh blueberries
- 1/4 cup fresh raspberries
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish or similar sized oven-safe dish.
⏱️ 5 min•🌡️ 350
- 2
Arrange the mini croissants in a single layer in the prepared baking dish. They can be slightly overlapping or nestled together.
⏱️ 2 min
- 3
Evenly scatter the frozen blueberries and frozen raspberries around and over the croissants in the baking dish.
⏱️ 2 min
- 4
In a large mixing bowl, combine the 2% milk, heavy cream, ground cinnamon, pure vanilla extract, and granulated sugar. Whisk until the sugar is dissolved.
⏱️ 3 min
- 5
Crack the 5 large eggs into the liquid mixture. Whisk vigorously until all ingredients are well combined and the mixture is smooth.
⏱️ 3 min
- 6
Carefully pour the whisked egg mixture evenly over the croissants and berries in the baking dish. Ensure that the croissants are well saturated by gently pressing them down into the liquid if needed.
⏱️ 3 min
- 7
Bake in the preheated oven for 45 minutes, or until the bread pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350
- 8
Once baked, remove the dish from the oven and let it cool for a few minutes.
⏱️ 2 min
- 9
Using a fine-mesh sifter, lightly dust the top of the bread pudding with powdered sugar.
⏱️ 1 min
- 10
Garnish with fresh blueberries and fresh raspberries before serving warm.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Berry Croissant Bread Pudding Bake
Ingredients
For the Croissant Pudding
- 9 mini croissants
- 1 1/2 cups frozen blueberries
- 1 1/2 cups frozen raspberries, or frozen strawberries, halved
- 1 cup 2% milk
- 1 cup heavy cream
- 1 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- 1/2 cup granulated sugar
- 5 large eggs
For Garnish
- 2 tablespoons powdered sugar, for dusting
- 1/4 cup fresh blueberries
- 1/4 cup fresh raspberries
Instructions
- 1
Preheat your oven to 350°F. Lightly grease a 9x13 inch baking dish or similar sized oven-safe dish.
⏱️ 5 min•🌡️ 350 - 2
Arrange the mini croissants in a single layer in the prepared baking dish. They can be slightly overlapping or nestled together.
⏱️ 2 min - 3
Evenly scatter the frozen blueberries and frozen raspberries around and over the croissants in the baking dish.
⏱️ 2 min - 4
In a large mixing bowl, combine the 2% milk, heavy cream, ground cinnamon, pure vanilla extract, and granulated sugar. Whisk until the sugar is dissolved.
⏱️ 3 min - 5
Crack the 5 large eggs into the liquid mixture. Whisk vigorously until all ingredients are well combined and the mixture is smooth.
⏱️ 3 min - 6
Carefully pour the whisked egg mixture evenly over the croissants and berries in the baking dish. Ensure that the croissants are well saturated by gently pressing them down into the liquid if needed.
⏱️ 3 min - 7
Bake in the preheated oven for 45 minutes, or until the bread pudding is golden brown on top and set in the center. A knife inserted into the center should come out mostly clean.
⏱️ 45 min•🌡️ 350 - 8
Once baked, remove the dish from the oven and let it cool for a few minutes.
⏱️ 2 min - 9
Using a fine-mesh sifter, lightly dust the top of the bread pudding with powdered sugar.
⏱️ 1 min - 10
Garnish with fresh blueberries and fresh raspberries before serving warm.
⏱️ 1 min