Raspberry and Almond Bread Pudding

I’m so not into Valentine’s Day this year.

Raspberry and Almond Bread Pudding

I’ve never really been a fan of the holiday anyway, but after getting divorced it feels like a big fat slap in the face. It makes me feel kind of pathetic and lonely truth be told.

To make matters worse I have to work all day. In a restaurant which will be filled with couples celebrating Valentine’s Day. Like why don’t we just rub it in a little!?

*Sigh*

Raspberry and Almond Bread Pudding

But you know what they say, if you can’t beat ‘em, join ‘em. So here you go. This is what I would make for you if you were my Valentine…

Don’t say I never gave you anything!

Raspberry and Almond Bread Pudding

Yields: 6-8 Servings

Ingredients

8 oz. croissants

5 eggs

½ c. sugar

1 ½ c. heavy whipping cream

1 c. whole milk

½ c. almond milk

1 tsp. vanilla

Pinch of salt

6 oz. fresh raspberries

Directions

Preheat the oven to 350 degrees F. Spray a 2-qt. baking dish with nonstick cooking spray and set aside. Fill a large roasting pan with enough water to reach halfway up the sides of the baking dish and set aside.

Cut the croissants into 3” cubes and scatter them onto a baking sheet. Toast them until lightly golden brown, about 7-8 minutes. Set aside to cool.

In a large mixing bowl, whisk together eggs and sugar. In a large measuring cup, combine heavy whipping cream, milk, almond milk, vanilla, and salt.

Gradually whisk the cream/milk mixture into the egg mixture till smooth and well combined. This will form the custard as the bread pudding bakes, so you want it to be free of lumps. Feel free to run the mixture through a fine mesh sieve if you need to.

Add the bread cubes, tossing gently to coat, and let soak until they have absorbed all of the liquid, about 15-20 minutes. Gently fold to make sure they get evenly coated about halfway through the soak time.

Pour half of the mixture into the prepared baking dish, and sprinkle half the raspberries in an even layer across the top. Repeat the layers with the remaining pudding and raspberries.

Place the baking dish gently inside the prepared roasting pan, making sure the water bath goes only halfway up the side of the baking dish. Place in the preheated oven and bake until golden brown and the custard is set, 45-50 minutes. Remove from the water bath and serve immediately.

Raspberry and Almond Bread Pudding

Where do you weigh in on Valentine’s Day? Love it or leave it?

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Comments

  1. 1

    Yum! Love bread pudding of all varities, i appreciate the simplicity of it.

  2. 2

    Valentine’s Day isn’t just about being in love. It’s about spending time and sharing with people you care about, even good friends. I hope that this one treats you well, even if you aren’t in the celebrating mood. :) And also, I’m absolutely making this soon. It looks divine!

  3. 3

    Jen, you can be my bloggy Valentine! :) You are definitely not alone … you have so many people here that check in to see what’s up with you because you’re cool peeps! Cool peeps, I say!!
    Honestly, it’s a (rather silly) holiday about love in general. So shower your adorable piglets with love instead. I’m sure they’ll give it right back to you and then some.

    By the way, your pictures of your bread pudding are outstanding!!! You put me to shame! I adore bread pudding but have never actually made one.

  4. 4

    your photos are just gorgeous! and such a delicious bread pudding!

  5. 5

    Oh i haven’t been on your site forever. I hope that you are doing well?!
    I love your bread pudding, looks very delicious!
    Have a wonderful week!

  6. 6

    Bread pudding with croissants great idea.

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