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

Raspberry Croissant Bread Pudding Recipe

Saffron Hodgson
1
reviews
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.