Raspberry White Chocolate Croissant Bread Pudding
This raspberry white chocolate croissant bread pudding has the combination of tart raspberries with the sweetness of the white chocolate and the butteriness of croissants and a subtle saltiness that balances everything.
Servings: 6 servings
Ingredients
- 4 extra large croissants I use Costco ones, cut into chunks
- 3 eggs
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 8 ounces raspberries
White Chocolate Glaze
- 3 tablespoons milk
- 1/2 cup white chocolate chips
- 1 tablespoon powder sugar
- pinch of salt
Optional Toppings
- Whipped cream
- Vanilla ice cream
Instructions
- Preheat oven to 350 F.
- Slice croissants into bite sized chunks and set aside.
- In a large bowl, add eggs, milk, sugar, vanilla extract and salt then whisk together.
- Add the croissant pieces and white chocolate chips to the egg mixture and mix around so the croissants are coated.
- Place into a greased 8x8 or slightly larger baking dish.
- Add the raspberries to the top of croissant pieces all around the pan.
- Bake for 20 minutes.
- While bread pudding is baking, make the white chocolate glaze.
- In a microwave safe bowl, add milk and heat for 30 seconds, then add the white chocolate chips and stir until chocolate chips are melted, microwave in 10 second intervals if you need chocolate to melt more.
- Add powdered sugar and a pinch of salt to the white chocolate mixture and stir well.
- Once the bread pudding has baked for 20 minutes, open the oven and pour the white chocolate glaze on top of the bread pudding and continue baking for another 20 minutes.
- Remove from the oven and serve warm with optional whipped cream or ice cream on the side.