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.
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.