Raspberry Croissant Bread and Butter Pudding

Fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve. Close up of fully cooked, golden brown pudding studded with raspberries in a Dutch oven, with one scoop removed. Overhead view of fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve. Close view of a scoop of cooked pudding studded with raspberries and held on a silver utensil, a Dutch oven in the background.
Recipe Origin Global
Rating
Servings 6
Preparation 10 min 00:10
Cook 60 min 00:60
Ready in 1 hour10 min 01:10
Difficulty Seasoned
Cooking Method Bake
Ingredients Berries Egg Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Dessert
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Fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve. Close up of fully cooked, golden brown pudding studded with raspberries in a Dutch oven, with one scoop removed. Overhead view of fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve. Close view of a scoop of cooked pudding studded with raspberries and held on a silver utensil, a Dutch oven in the background.

Raspberry Croissant Bread and Butter Pudding

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Now that pre-made croissants are becoming easier to get it isn’t unexpected to find some making it to the campsite. Should you have any left lying around, this dish makes a great dessert or sweet brunch.

This recipe uses raspberries but it can be swapped for any fruit you have with you or that you can forage in the area.

Although this can easily be eaten on its own, it also goes well with bacon, cream or additional maple syrup.

Ingredients

6 croissants

1 punnet of raspberries

1 teaspoon plain flour

8 eggs

1 individual tub raspberry yogurt

1/4 cup maple syrup

Equipment

10 inch Dutch oven

Recipe Directions

  1. Preheat the Dutch oven to 350 degrees F (180 degrees C).

  2. Cut the croissants into quarters.

  3. Dust the raspberries with the flour, then stir to ensure an even coating.

  4. In a bowl whisk together the eggs, yogurt, and maple syrup.

  5. In the hot Dutch oven, place the croissants across the bottom in a single layer. Scatter the raspberries across the top, then pour in the egg mixture.

  6. Cook the pudding for 30 minutes then remove the lid. Check the progress of cooking, stir in the raspberries if sitting on top. Continue to cook with the lid on for another 30 minutes.

  7. After the 30 minutes take off the lid and serve. If not yet fully cooked, continue to cook until cooked through.

No comments

David Pettit

February 28, 2021
I've made this twice now. The first time I followed the recipe exactly and it turned out pretty good; better than I imagined by reading the recipe. But I like a bit more custard in my bread puddings - I guess that's just what I grew up with so that's what I think a bread pudding should be like. As a result, the second time I made it, I added 3/4 cup of milk to the egg mixture (and just a few grates of fresh nutmeg). Turned out exactly what I had hoped for... Thank you Saffron!

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Recipe Origin Global
Rating
Servings 6
Preparation 10 min 00:10
Cook 60 min 00:60
Ready in 1 hour10 min 01:10
Difficulty Seasoned
Cooking Method Bake
Ingredients Berries Egg Fruit
Equipment Cast Iron Dutch Oven
Recipe Type Dessert
Share: