This raspberry white chocolate croissant bread pudding is so delicious! I love the combination of tart raspberries with the sweetness of the white chocolate and the butteriness of croissants and subtle saltiness that balances everything.
This would be perfect for a brunch and also great for a dessert. It has a place in both settings. I think it’s delicious on it’s own but some whipped cream on top will put this bread pudding over the top delicious.
You could also serve this warm along side some vanilla ice cream for an amazing dessert. However you dress it up or down, one thing is for sure, it is scrumptious!
I always buy the big containers of Costco croissants and most of the time I end up with a few stragglers that didn’t get eaten while the croissants were soft. This dish is perfect for those leftovers and they absorb the custard filling and white chocolate glaze beautifully in this dish.
This dish would be great for any holiday or special occasion. I can imagine eating this Christmas morning or for an Easter brunch. It makes your whole house smell like heaven and It’s really easy to make. You just toss a few things together and pop it into the oven and the oven creates magic.
Impressive, easy and delicious dishes are my jam and this one makes my list of all three of those things. The custard bakes up to be soft, sweet and buttery and the white chocolate glaze caramelizes the butter croissants for a crispy top. The Raspberries get perfectly roasted and form a jam like pop of flavor that cuts through the white chocolate’s sweetness and the croissants rich butteriness.
What you need to make this raspberry white chocolate croissant bread pudding: (printable recipe card is below)
Serves 6
- 4 extra large croissants – I use Costco ones, cut into chunks
- 3 eggs
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 8 ounces raspberries
White chocolate glaze:
- 3 tablespoons milk
- 1/2 cup white chocolate chips
- 1 tablespoon powder sugar
- pinch of salt
Optional toppings:
- Whipped cream
- Vanilla ice cream
Instructions
- Preheat oven to 350 F.
- Slice croissants into bite sized chunks and set aside.
- In a large bowl, add eggs, milk, sugar, vanilla extract and salt then whisk together.
- Add the croissant pieces and white chocolate chips to the egg mixture and mix around so the croissants are coated.
- Place into a greased 8×8 or slightly larger baking dish.
- Add the raspberries to the top of croissant pieces all around the pan.
- Bake for 20 minutes.
- While bread pudding is baking, make the white chocolate glaze.
- In a microwave safe bowl, add milk and heat for 30 seconds, then add the white chocolate chips and stir until chocolate chips are melted, microwave in 10 second intervals if you need chocolate to melt more.
- Add powdered sugar and a pinch of salt to the white chocolate mixture and stir well.
- Once the bread pudding has baked for 20 minutes, open the oven and pour the white chocolate glaze on top of the bread pudding and continue baking for another 20 minutes.
- Remove from the oven and serve warm with optional whipped cream or ice cream on the side.
Here are a few other recipes you may also enjoy:
Challah Bread Baked French Toast
Bananas Foster Baked French Toast
Sausage Christmas Breakfast Casserole
Raspberry White Chocolate Croissant Bread Pudding
Ingredients
- 4 extra large croissants I use Costco ones, cut into chunks
- 3 eggs
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup white chocolate chips
- 8 ounces raspberries
White Chocolate Glaze
- 3 tablespoons milk
- 1/2 cup white chocolate chips
- 1 tablespoon powder sugar
- pinch of salt
Optional Toppings
- Whipped cream
- Vanilla ice cream
Instructions
- Preheat oven to 350 F.
- Slice croissants into bite sized chunks and set aside.
- In a large bowl, add eggs, milk, sugar, vanilla extract and salt then whisk together.
- Add the croissant pieces and white chocolate chips to the egg mixture and mix around so the croissants are coated.
- Place into a greased 8×8 or slightly larger baking dish.
- Add the raspberries to the top of croissant pieces all around the pan.
- Bake for 20 minutes.
- While bread pudding is baking, make the white chocolate glaze.
- In a microwave safe bowl, add milk and heat for 30 seconds, then add the white chocolate chips and stir until chocolate chips are melted, microwave in 10 second intervals if you need chocolate to melt more.
- Add powdered sugar and a pinch of salt to the white chocolate mixture and stir well.
- Once the bread pudding has baked for 20 minutes, open the oven and pour the white chocolate glaze on top of the bread pudding and continue baking for another 20 minutes.
- Remove from the oven and serve warm with optional whipped cream or ice cream on the side.