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Home » Recipes » Desserts » Red Raspberry Croissant Bread Pudding

Red Raspberry Croissant Bread Pudding

By: Liz  /  Published: November 23, 2022  /  Updated: November 25, 2022  /   Leave a comment

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This Red Raspberry Croissant Bread Pudding is nearly too good to be true.

Served warm with a scoop of vanilla ice cream or whipped topping, this soft and buttery croissant bread pudding recipe practically melts in your mouth.

red raspberry croissant_bread pudding in dishes on table

Why You’ll Love This Recipe

  • Decadent, rich and buttery
  • Easy to make!
  • Perfect for brunch or a special breakfast
  • Can be topped with fresh fruit
  • Extra indulgent when served warm with whipped topping or vanilla ice cream

Ingredient Notes

labeled ingredients for red raspberry bread pudding
  • Red Raspberry Preserves – If I was serving this to guests, I’d probably use seedless raspberry preserves.
  • Sweetened Condensed Milk – For sweetness, creaminess, and moisture.
  • Croissants – Leftover croissants are perfect. When they’re stale, they soak up the custard really well and you want that!

Tip: I use the croissants I get free with my Wildgrain box every month – the bread/bakery/pasta subscription box I keep raving about!

Step-by-Step Directions

Step 1: Cut croissants in half lengthwise and spread each half with about 1 tablespoon of red raspberry preserves.

raspberry preserves spread on croissant halves

Step 2: Replace the tops, then cut into small strips. Place in square baking dish sprayed with cooking spray.

croissants with preserves in baking dish

Step 3: In a large bowl, whisk eggs. Whisk in sweetened condensed milk, water, butter, vanilla, and cinnamon until blended. Pour over cut-up croissants, pressing larger pieces down into the liquid. Using small spoonfuls, dab the remaining preserves on top. Let set for 5 minutes.

whisked eggs in bowl
wet ingredients in bowl with whisk
liquid for bread pudding
egg mixture poured over croissants in red dish

Step 4: Bake 45 to 50 minutes or until knife inserted in the center comes out clean. Cool 15 minutes.

croissant bread pudding fresh from oven

Step 5: Before serving, scoop Red Raspberry Croissant Bread Pudding into individual dishes. Heat ¼ cup raspberry preserves in the microwave until liquid (about 30 seconds). Drizzle over the bread pudding.

red raspberry croissant bread pudding in dishes

Step 6: Top with a whipped cream or ice cream dollop and serve immediately.

red raspberry croissant bread pudding with whipped topping

Recipe FAQ

How do you store bread pudding with croissants?

Cover tightly with plastic wrap and refrigerate. Best eaten within 3-4 days.

Can you freeze the red raspberry croissant bread pudding?

Yes, place it in an airtight freezer-safe container for up to a month. Don’t thaw and refreeze.

How do you reheat the croissant bread pudding?

To reheat, place in an oven-safe dish and reheat at 350F for about 15 minutes or until warmed through. Drizzle warm preserves on top and garnish as desired.

More Dessert Recipes to Try

  • Raspberry Pomegranate Smoothie
  • Raspberry No Bake Cheesecake
  • Strawberry Chocolate Chip Crumble Bars
red raspberry croissant bread pudding with whipped topping

Red Raspberry Croissant Bread Pudding

Liz – Eat Move Make
Served warm with a scoop of vanilla ice cream or whipped topping, this soft and buttery croissant bread pudding recipe practically melts in your mouth.
5 from 26 votes
Print Recipe Save Recipe Saved Recipe
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Prep Time 15 mins
Cook Time 50 mins
Total Time 1 hr 5 mins
Course Dessert
Cuisine American
Servings 10
Calories 295 kcal

Ingredients
  

  • 3 eggs
  • 14 oz can sweetened condensed milk
  • ¾ cup water
  • 2 teaspoons butter melted
  • 1 teaspoon vanilla extract
  • ¼ teaspoon cinnamon
  • ½ cup red raspberry preserves
  • 4 extra large croissants

Instructions
 

  • Preheat oven to 350°F.
  • Spray 8 X 8 glass baking dish (for 10 servings) or 11 X 14 glass baking dish (for 20 Servings) with no-stick cooking spray.
  • Cut croissants in half lengthwise. Spread each half with about 1 tablespoon preserves. Replace tops. Cut into small strips. Place in prepared baking dish. Using small spoonful’s, dap remaining preserves on top.
  • Whisk eggs. Whisk in sweetened condensed milk, water butter vanilla and cinnamon until blended. Pour over cut-up croissants. Press larger pieces down into the liquid. Let set 5 minutes.
  • Bake 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes.
  • Just before serving, use ice cream scoop to transfer warm Red Raspberry Croissant Bread Pudding to serving dishes.
  • Heat ¼ cup of Red Raspberry Preserves in the microwave until it is liquid (about 1 minute). Drizzle over Red. Raspberry Croissant Bread pudding.
  • Top off with a dollop of whipped cream and serve immediately.
All information presented on this site is intended for informational purposes only and nutrition may vary according to exact products and the online nutrition calculator being used. I am not a certified nutritionist and any nutritional information shared on EatMoveMake.com should only be used as a general guideline.

Nutrition

Calories: 295kcalCarbohydrates: 44gProtein: 7gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.04gCholesterol: 80mgSodium: 169mgPotassium: 207mgFiber: 1gSugar: 33gVitamin A: 372IUVitamin C: 3mgCalcium: 133mgIron: 1mg
Tried this recipe?Let us know how it was!

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About Liz

Liz is a midwestern mom gone southern (accent in transition). She lives in North Carolina and loves cooking, baking, traveling, movies, crafts, hot and cold tea, wine, pizza and the occasional nap. She also revels in the fact she's a crazy cat lady.

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I’m Liz! Thank you for visiting Eat Move Make. Here you will find a collection of easy & delicious year-round recipes, seasonal ideas, and DIY craft inspiration. Visit my About Me page for more of my story.

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I’m the founder of Eat Move Make and a North Carolina mom of two humans and six cats. I love to cook, bake, craft and travel. I’m also addicted to tea (but not sweet tea).

When I’m not creating something in my kitchen, and since my kids are now adults, I’m all about my bucket list of travel destinations and adventures.

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