Baked Croissant Bread Pudding with sliced almonds and jammy raspberries.
I know the saying is "bun in the oven," but this momma was craving croissants. And when you are several months pregnant, it's best to just give in. JK. Enough silliness. Yup, I am currently 4 months pregnant with our second child! Surprise!
When you are already a mom of an active toddler, there isn't much fanfare when announcing your second. Or, at least, I didn't want to create any. Between the holidays, feeling completely awful, and book deadlines, I know this is partially because I didn't want to make a big deal about it. In fact, in a world of social media where everyone knows all of your business (if you want them to), I quite enjoyed keeping this my little secret for a bit.
My feelings about pregnancy announcements are pretty opposite of my thoughts on having a second child. We are absolutely thrilled to be bringing another baby into the family, but the idea of coming up with an announcement leaves me feeling lukewarm. When your personal life mixes with your professional life, it is difficult to navigate such milestones. I'm sure some of you couldn't care less (and that's fine) while others might feel betrayed if I didn't address the elephant, I mean growing belly, in the room. I am already at the point where it clearly looks like a baby in my belly and not just a bunch of cake, so there is no real point in hiding it anyways. So yeah, another baby! There is a lot going on right now with book edits, new content, and rebranding (more on the latter soon), so it's time to hustle and get as much work done before summer. I'm sure I'll be sharing more on Instagram, but for now, let's get straight to the recipe...
Warm, decadent, and slightly indulgent, this Croissant Bread Pudding breakfast treat is a perfect crowd-pleaser. It comes together rather quickly and bakes in the oven while your guests mingle or sleepy family wakes up. I love the flavors of almond and raspberry together, but feel free to switch it up if almond is not your thing. The raspberries tucked between the croissant layers turn into jammy pockets of goodness once baked. Between the soft but substantial pudding, the flakey edges of the croissants, and the crispy turbinado sugar, it is the perfect symphony of texture.
Croissant Bread Pudding Recipe
serves about 8
4 to 5 croissants
2 cups milk
3 large eggs
1/3 cup sugar
1 teaspoon pure vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
1/2 to 3/4 cup fresh raspberries
1/4 cup sliced almonds
turbinado sugar for sprinkling
confectioners' sugar for dusting
1) Pre-heat the oven to 350°F. Butter a 1.5 quart baking dish and set aside.
2) Slice the croissants, lengthwise, into 4 to 5 pieces (or tear into large chunks by hand).
3) Layer the cut croissant pieces into the buttered baking dish, tucking in a few raspberries between the slices.
4) Whisk together the milk, eggs, sugar, vanilla, and almond. Pour the custard mixtures over the croissant. A few croissant pieces may stick up above the custard. Make sure all the pieces have been at least moistened. If not, gently press them into the custard to submerge. Let stand 10 minutes.
5) Sprinkle the top with turbinado sugar, almond slices, and the remaining raspberries.
6) Bake in the pre-heated oven for for 45 to 60 minutes, or until 160°F in the center. The bread pudding will puff and custard should be set when done. If the top starts to brown too quickly, then cover with foil.
7) Let stand for 10 to 15 minutes. Dust with confectioners' sugar before serving.
A big thank you to Le Creuset for their contributions to this post.