Raspberry croissant bread pudding cooked in a Dutch oven is a cozy, decadent dessert that blends rich, buttery pastry with bursts of bright, tart berries. The base of the pudding is made with torn croissants layered generously with fresh raspberries. A velvety custard made from eggs, yogurt, and maple syrup is poured in, allowing the croissants to absorb the liquid and become irresistibly soft and flavorful.
Baking the pudding in a Dutch oven offers several advantages. Its thick, heavy walls provide even, gentle heat, which helps the custard set perfectly without burning or curdling. The result is a dessert with a creamy, almost souffle-like interior and a beautifully golden, lightly crisp top.
Whether baked over coals at a campsite or in a camp oven, the Dutch oven gives this dish a rustic charm and a depth of flavor that’s hard to replicate at home. Once baked, the raspberry croissant bread pudding can be served warm, straight from the Dutch oven.
Raspberry Croissant Bread Pudding Recipe
Ingredients
- 6 croissants (smaller size)
- 1 box raspberries
- 1 teaspoon all-purpose flour
- 8 eggs
- 1 tub raspberry yogurt (~6oz | 170g)
- 1/4 cup maple syrup
Equipment
- 10 inch Dutch oven
Directions
- Preheat the Dutch oven to 350 degrees F (180 degrees C).
- Cut the croissants into quarters.
- Dust the raspberries with the flour, then stir to ensure an even coating.
- In a bowl, whisk together the eggs, yogurt, and maple syrup.
- In the hot Dutch oven, place the croissants in a single layer across the bottom. Scatter the raspberries across the top, then pour in the egg mixture.
- Cook the pudding for 30 minutes, then remove the lid. Check the progress of cooking, stir in the raspberries if sitting on top. Continue cooking with the lid on for another 30 minutes.
- After 30 minutes, take off the lid and serve. If not fully cooked, continue cooking until firm throughout.
Nutritional Information
More Pudding Recipes
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Bread Pudding with Bourbon Sauce
Skillet
Bananas Foster Bread Pudding
Dutch Oven Dessert
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!