Honey Raspberry Croissant Pudding | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Honey Raspberry Croissant Pudding
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6
Ingredients: Bulk Single Serve Croissant; Land O Lakes Butter, with Olive Oil & Sea Salt; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; O Organics Milk, Low Fat, Organic; Cake Mate Sugar, Blue; Egg Salad; Large Yellow Egg Cake; McCormick® Vanilla Bean Paste; Morton Iodized Salt, 26 Ounce; Dole Raspberries; O Organics Sugar, Organic, Powdered; La Fiesta Yerba Buena Mint

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Honey Raspberry Croissant Pudding

Serves 620 mins prep50 mins cook

This festive Honey Raspberry Croissant Bread Pudding is perfect for the holidays and combines croissants with heavy cream, milk, and raspberries, creating a delightful dessert that can be enjoyed warm or cold.

0 servings

What you need

croissant

Land O Lakes Butter, with Olive Oil & Sea Salt

tbsp butter

Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free

cup heavy whipping cream

cup milk

cup sugar

egg nog

egg yolk

tsp vanilla bean paste

tsp salt

oz fresh raspberries

powdered sugar

mint leaves

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Instructions

1: Preheat oven at 375°F.

2: Slice croissants and place them in a buttered Bundt pan.

3: Beat heavy whipping cream, milk, eggs, egg yolks, sugar, salt, and vanilla; pour over the croissants and add raspberries between the slices.

4: Place a larger dish underneath and fill it halfway with water; bake for 50 minutes while gently pressing the croissants to soak them into the egg mixture.

5: Let cool for at least 10 minutes and then flip it out.

6: Garnish with more raspberries, mint leaves, powdered sugar; drizzle honey generously and enjoy warm or cold.

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