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.
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.
