How to make Croissant Bread Pudding | Ready in 1 hour

This Croissant Bread Pudding recipe includes layers of day old croissants smeared with raspberry jam alongside fresh raspberries for a quick and easy brunch.

Recipe by Roamingtaste

Serves 4

Ingredients:
4 croissants, ideally 1 day old
160 grams / ½ cup raspberry jam
3 eggs, room temperature
250 milliliters / 1 cup milk
50 grams / ¼ cup superfine/caster sugar
1 ½ teaspoons almond extract
120 grams / 1 cup fresh raspberries
5 grams / 1 tablespoon flaked almonds

Directions:
- Preheat the oven to 200C/400F and lightly grease your baking dish with a thin smear of butter.
- Halve the croissants and smear a thin layer of jam on top of each half.
- Sandwich the halves together and slice into 1 inch thick slices (this will be about 4 slices per medium croissant).
- Sprinkle a few fresh raspberries into the base of your baking dish and press the sliced croissants into your baking dish, slice side down so the layers of croissant and raspberry filling are visible. They croissants should be tight in the baking dish.
- Combine the eggs, milk, 3 tablespoons of sugar and almond extract in a bowl and whisk until combined.
- Slowly and evenly pour the custard over the croissants.
- Place the raspberries on top and between croissants until they are evenly scattered over the whole baking dish.
- Top with the slivered almonds.
- Place in the oven and bake for 25 minutes, until golden on top and the center is only slightly jiggly.
- Remove and allow to cool.
- Spoon into your serving dishes and enjoy.

Recipe can be found at https://roamingtaste.com/croissant-bread-pudding/

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Видео How to make Croissant Bread Pudding | Ready in 1 hour канала Roaming taste