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. The yogurt is in a small individual serving making it easy to take into an outdoor environment.
Although this can easily be eaten on its own, it also goes well with bacon, cream, or additional maple syrup. This bread pudding can be served for breakfast or as a dessert.
Raspberry Croissant Bread Pudding Recipe
- 6 croissants
- 1 box raspberries
- 1 teaspoon all-purpose flour
- 8 eggs
- 1 tub raspberry yogurt
- 1/4 cup maple syrup
- 10 inch Dutch oven
- 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 across the bottom in a single layer. 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 to cook with the lid on for another 30 minutes.
- After 30 minutes take off the lid and serve. If not yet fully cooked, continue to cook until cooked through.
More Pudding Recipes
Bread Pudding with Bourbon Sauce
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!