Raspberry Almond Croissant Bread Pudding

A heavenly dessert made with flaky croissants soaked in a vanilla custard, filled with almond frangipane and raspberry preserves. Perfectly golden and crispy outside, warm and soft inside.

By @wellmadebykiley

Original recipe source

Raspberry Almond Croissant Bread Pudding

Cook time: 60 minutes

Servings: 10

Ingredients

  • 1 sheet parchment paper
  • 1 cup almond flour
  • 0.5 cup granulated sugar
  • 5 tbsp salted butter softened
  • 1 egg
  • 2 tsp almond extract
  • 1 tsp vanilla extract
  • 0.25 tsp salt
  • 1 cup milk
  • 1 cup heavy cream
  • 4 eggs
  • 0.75 cup granulated sugar
  • 1.5 tbsp salted butter melted
  • 1 tsp vanilla bean paste
  • 0.01 pinch salt
  • 6 croissants cut into 1” cubes
  • 6 tbsp raspberry preserves
  • 6 oz fresh raspberries
  • 0 turbinado sugar for topping
  • 0 slivered almonds for topping
  • 0 vanilla ice cream optional

Instructions

  1. Preheat the oven to 350°F. Grease a 9” round baking pan with cooking spray, then line with a sheet of parchment paper and place onto a baking sheet. Set aside.
  2. In a medium bowl, mix together almond flour, granulated sugar, softened salted butter, egg, almond extract, vanilla extract, and salt until well combined. Set aside.
  3. In a large bowl, whisk together milk, heavy cream, eggs, sugar, melted butter, vanilla bean paste, and a pinch of salt until well combined. Set aside.
  4. Place one-third of the croissant cubes into the bottom of the prepared pan. Press down gently to compact.
  5. Spread one-third of the almond frangipane over croissant cubes, then dollop half of the raspberry preserves and half of the fresh raspberries. Repeat this process one more time with another layer.
  6. For the final layer, press the remaining croissant cubes on top and spread the remaining almond frangipane over the top. Pour the custard mixture all over and gently press down to ensure everything is soaked.
  7. Let the mixture rest for at least 15 minutes. You can cover and refrigerate overnight if desired for a more concentrated flavor.
  8. Bake at 350°F for 40-45 minutes, until the top is golden and set but slightly wobbly. If you prefer, broil the top for 1-2 minutes for a more toasted almond topping. Remove from oven and let rest for at least 10 minutes.
  9. Slice and serve the bread pudding warm with a scoop of vanilla ice cream, if desired.
Find more recipes