Blake’s Raspberry Bread Pudding

Raspberry Bread Pudding

Butter an oval baking dish.
Tear up 4 large (or 8 small) croissants into buttered baking dish

Mix together:

4 eggs
1 c milk
1 c Half and Half
4 Tbsp sugar
4 Tbsp melted butter
1 tsp cinnamon

After mixing , add:

1 c raspberries
4 oz shredded white chocolate

Pour over croissant pieces, using spoon to mix.  Let soak and make sure pieces are coated.

Place pan in a pan with hot water and bake at 400 degrees for 40 minutes covered, then 10 minutes uncovered, switching oven to broil so it crisps the top.

Remove from oven (carefully).  Let cool, or chill if you prefer your bread pudding cold.  Top with whipped cream or an anglaise.

Quick and easy cream anglaise
1 c half and half
2 egg yokes
3 Tbsp sugar
1 tsp vanilla.

Beat egg yokes and sugar until light. Heat half and half, slowly incorporating egg yoke mixture until thick. Whisking will prevent lumps.

Raspberry Bread Pudding

croissant pieces in pan

fresh raspberries from the garden

I used white coconut for this recipe as it was the only white chocolate I had on hand.

Bread pieces soaking up milk mixture

covered and in water bath

Just out of oven

Just out of the oven

Flaky tangy taste in every bite