I had a friend request my recipe for
That got me to thinking... that I hadnt
made any other flavored bread pudding.
(That just wont do!)
I had just bought some fresh
raspberries I needed to use,
so I got busy in the kitchen thinking
up this new creation.
I even had it as one of my
"taste tester" items to be
judged by friends.
I am pleased to say the vote
was unanimous = A HIT!
This will make (10) individual
Raspberry and Cream Stuffed
Croissant Bread Pudding
10 Small Croissants~cut length wise
3 C. Fresh Raspberries
1/2 C. Sugar
1 tsp. Almond Extract
dash of Cinnamon
4oz. Cream Cheese~softened
1/3 C. Brown Sugar
1/8 tsp. Nutmeg
4 Egglands Best Eggs
1 C. Heavy Whipping Cream
Start by mixing together the berries, sugar,
cinnamon and almond extract. ~Let set for 15 minutes.
In one bowl combine cream cheese,
brown sugar and nutmeg.
In a second bowl beat together
the eggs and heavy cream.
Now it is assembly time:
Take each croissant and spread both
sides with the cream cheese mixture.
Then add the fresh berries.
Fold and dip into the egg-cream.
Repeat a second time.
(for this, it is ok to double dip!)
Place each on into your baking dish,
you might have to squeeze them in.
When all have been dipped, you will
want to pour the remaining egg-cream
mixture over top.(I also tapped each one
down with my fingers to let the mixture
soak in a bit more.)
To finish this off I then took the
remaining raspberries and dotted
them over the top.
Now your going to want to let this
set and "soak" for at least 1 hour.
Or overnight. Take this out of the
fridge at least 30 minutes before
you place it on a preheated
oven of 375 degree's.
Bake for 40 Minutes.
Let it cool for 15 minutes
before you serve.
*I like to serve it with my
warm Homemade Syrup.
Served Warm or chilled it is