Raspberry Croissant Pudding Recipes

RASPBERRY CROISSANT PUDDING

Steps:

• Tear Croissants into approx 1 inch pieces and set aside uncovered for up to 4-6 hours. Grease a 9x13 Baking Dish. Mix Eggs, Sugar, Maple Extract and Cinnamon until Sugar dissolves. Add cream and milk and beat with wisk until well mixed. Spread 1/2 of the torn croissants evenly in the pan then top evenly with 1/2 of the raspberries and 1/2 of the cream cheese. Repeat with remaining Croissants, Raspberries and Cream cheese. Pour Egg and Milk mixture evenly over the pan. Gently push the croissants into the milk mixture to absorb the moisture. Cover with plastic wrap and refrigerate overnight. Remove pudding out of the fridge about 30 minutes prior to cooking. Cover pan loosely with aluminum foil. Preheat oven to 350F. Place pan on a Jelly Roll/Cookie Sheet that has high edges. Place into preheated oven and then add hot water to the cookie sheet to approx 1/2 way up the edge. Cook covered for 35 minutes. After 35-40 minutes carefully remove the foil and continue cooking for another 20 minutes until top is golden brown. Remove from oven and allow to rest. In the meantime melt Raspberry Jam over very low heat. Remove immediately and keep warm in a Melted Butter dish or other low heat vessel.

ALMOND-RASPBERRY CROISSANT BREAKFAST PUDDING

Steps:

• Toast sliced almonds in a skillet over medium heat till pale golden and fragrant.
• Set aside.
• Butter a 13-inch by 9-inch by 2-inch baking dish.
• Put in croissants to cover bottom of baking dish and dot with bits of butter.
• Thin raspberry jam with amaretto or water and drizzle over the croissants.
• Beat eggs, milk, sugar and extracts for at least 3 minutes; pour over croissants.
• Sprinkle almond paste and almonds to cover the top (in the overnight recipe, I sprinkle the toasted almonds on the following morning, just before baking).
• Allow to 'sit' for 1/2 an hour to 40 minutes for croissants to absorb custard.
• Preheat oven to 350F.
• Bake for 35 to 40 minutes, until a knife inserted in center comes out clean.
• Let cool 10 minutes before cutting in.