White Chocolate And Raspberry Bread Puddings – a delicious recipe with croissants, white chocolate, fresh raspberries, milk, heavy cream, sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 325u00b0F. Grease a 6-cup Texas muffin pan. Line each cup with 2 criss-crossed 8 x 2-inch strips of parchment paper.
2
Split each croissant in half lengthwise then tear each half into pieces. Roughly line each muffin cup with croissant pieces. Sprinkle with chocolate and berries.
3
Combine milk, cream, sugar and vanilla extract in a small saucepan. Bring to a boil. Whisk eggs in a large bowl. Gradually whisk in hot milk mixture. Pour custard into muffin cups.
4
Place pan in a large baking dish; add enough boiling water to come halfway up sides of pan.
5
Bake for about 35 mins or until puddings set. Remove pan from dish; let stand for 15 mins.
6
Using parchment paper strips, lift puddings onto serving plates. Serve dusted with a little powdered sugar.
455
kcal
Calories
32
g
Fat
26
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 small croissants, 3 oz white chocolate, chopped coarsely, 1 cup fresh raspberries, 1 1/4 cups milk, and more.
Yes, White Chocolate And Raspberry Bread Puddings falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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