Raspberry Croissant Bread Pudding

Fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve.

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.

Swipe to see all photos
Close up of fully cooked, golden brown pudding studded with raspberries in a Dutch oven, with one scoop removed.
The pudding is done when fully cooked through.
A single scoop of raspberry bread pudding is held above a Dutch oven.
This is a great way to use up day-old croissants.
Overhead view of fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve.
You can swap the raspberries for any fruit you have with you or that you can forage in the area.
Fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve.
Serve the pudding on its own or pair with bacon, cream, or additional maple syrup.

Raspberry Croissant Bread Pudding Recipe

1
reviews
Fully cooked, golden brown pudding studded with raspberries in a Dutch oven ready to serve.
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.
Preparation 10 minutes
Cook 1 hour
Ready in 1 hour 10 minutes
Servings 6 Servings
CourseDessert
InfluenceGlobal
DifficultySeasoned
MethodBake

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

Calories: 409kcalCarbohydrates: 48gProtein: 14gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 259mgSodium: 320mgPotassium: 307mgFiber: 5gSugar: 22gVitamin A: 767IUVitamin C: 14mgCalcium: 112mgIron: 3mg

More Pudding Recipes

Popular Recipe Ideas

Portrait Photo of Saffron Hodgson cooking on a Camp Stove with a campfire in the background

About Saffron Hodgson

Outdoor cooking has been Saffron’s passion since she was young, often choosing to go camping and cook hearty meals over fire rather than stay inside, watch TV, and eat take-out. Today she is the driving force of Bush Cooking bringing the skills of cooking outdoors to thousands of people.

Learn more about Saffron Hodgson
fire background
Signup to our newsletter today!

Leave a Comment

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. 4 stars
    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!