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–+ servings
Almond Croissant Bread Pudding

Decadent Raspberry Almond Croissant Bread Pudding

This Raspberry Almond Croissant Bread Pudding is a delightful dessert that balances rich flavors and inviting textures for any gathering.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 10 servings
Course: Desserts
Cuisine: French
Ingredients Equipment Method Nutrition

Ingredients
  

  • 6 large croissants, preferably dried out overnight, cut into 1” cubes
  • to taste Turbinado sugar
  • to taste Slivered almonds
  • to taste Vanilla ice cream for serving
  • 1 cup almond flour (112g)
  • 1/2 cup granulated sugar (110g)
  • 5 tbsp salted butter, softened (76g)
  • 1 large egg, at room temperature
  • 2 tsp almond extract (8g)
  • 1 tsp vanilla extract (4g)
  • 1/4 tsp salt (2g)
  • 1 cup milk of choice (240ml)
  • 1 cup heavy cream (240ml)
  • 4 large eggs, at room temperature
  • 1/4 cup + 3 granulated sugar (100g)
  • 1 1/2 tbsp salted butter, melted & slightly cooled (21g)
  • 1 tsp vanilla bean paste or extract (4g)
  • 1 pinch salt
  • 6 tbsp raspberry preserves (120g)
  • 6 oz fresh raspberries

Equipment

  • Oven
  • mixing bowls
  • Baking Pan
  • whisk
  • measuring cups
  • measuring spoons

Method
 

  1. Preheat the oven to 350F. Grease a 9” round (or 8” or 9” square) baking pan with cooking spray, line with parchment paper, and place onto a baking sheet.
  2. In a medium bowl, mix together the almond flour, sugar, softened butter, egg, both extracts, and salt until well combined. Set aside.
  3. In a large bowl or measuring cup, whisk together the milk, heavy cream, eggs, sugar, melted butter, vanilla, and salt until well combined. Set aside.
  4. Place 1/3 of the croissant cubes into the bottom of the prepared pan and press down.
  5. Spread ~1/3 of the almond frangipane on top. Spread 1/2 of the raspberry preserves on top, then dollop 1/2 of the fresh raspberries all over. Repeat this process 1 more time.
  6. Press the last 1/3 of croissant cubes on top and spread the last of the almond frangipane on top of the croissants.
  7. Pour the custard all over and gently press down. Top with turbinado sugar and slivered almonds. Let rest for at least 15 minutes.
  8. Bake at 350F for 40-45 minutes, until the top is golden and set, but still slightly wobbly. Optionally broil the top for 1-2 minutes for a toasted effect. Remove from the oven and let rest for at least 10 minutes.
  9. Slice and serve warm with a scoop of vanilla ice cream if desired.

Nutrition

Serving: 1slice

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