Raspberry Croissant Bread Pudding

Serves 6 to 8

Music Pairing: Stand by Me by Ben E. King

Four (239 grams) day-old croissants, cut into 1/2-thick slices

2 large eggs

1 cup (250 ml) milk

2 tablespoons (25 grams) granulated natural cane sugar

Handful of fresh raspberries, or 1/4 cup (68 grams) raspberry jam

Coat the bottom an sides of an 8-inch square pan with butter or cooking spray. Arrange the cut croissant slices in the pan.

In a medium bowl, lightly beat the eggs. Whisk in the milk and sugar. Pour the egg mixture over the croissant slices. Use a rubber spatula, to press down the croissants, and absorb the liquid. Sprinkle the raspberries on top (or drop the jam in dollops), and cover with aluminum foil. Place in the fridge, and let sit overnight.

When ready to bake, preheat the oven to 350F. Meanwhile remove the pan from the fridge so it can come to room temperature while the oven is heating. Bake, covered, for 30 minutes. Remove the foil, and bake for 20 minutes more, until puffy and golden.

Serve warm, with maple syrup if eating for breakfast. I’m betting this would be a great not-too-sweet dessert, as well, served with a  dollop of fresh whipped cream.