We are ALL about a make-ahead brunch recipe and this one takes the cake (or should we say Bread Pudding?). It’s chock full of fresh Driscoll’s Raspberries, Rich Dark Chocolate, Buttery Croissants which is all help together with a decadent cinnamon-scented custard. The best part? You can throw it together in less than 15 minutes and pop it in the oven the next day right before guests arrive. Want to see us make it? Watch a video tutorial here.
For the bread pudding
- 5 croissants (about 14 oz total), sliced lengthwise into 1-inch slices
- 1 tablespoon butter
- 4 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- Pinch of nutmeg
- 1/ 2 teaspoon salt
- 1 cup whole milk
- 1 cup heavy cream
- 2 tablespoons bourbon (optional)
- 1 tablespoon pure vanilla extract
- 1 (6-oz.) container Driscoll’s Organic Raspberries, plus more for serving
- 1 cup (6 ounces) dark chocolate chips
- 1/ 4 cup toasted hazelnuts, chopped
For the cinnamon sugar:
- 1 tablespoon granulated sugar
- 1/ 2 teaspoon cinnamon
Grease 9 inch coated cast iron skillet with butter. Set the sliced croissants into the skillet in an overlapping pattern.
In a medium bowl, whisk together the eggs, sugar, brown sugar, cinnamon, nutmeg and salt. When well combined, add the milk, heavy cream, bourbon (if using) and vanilla extract and whisk until well blended.
Pour the custard mixture over the croissants, then tuck the raspberries and chocolate in between each slice of croissant.
Cover with tin foil and set in the refrigerator overnight, or at least 6 hours.
When ready to bake preheat the oven to 350˚F. Make the cinnamon sugar topping by stirring the sugar and cinnamon together in a small bowl. Sprinkle the cinnamon sugar onto the croissants, cover with foil and and bake for 30 minutes. Uncover and bake for about 30 minutes more or until the center is set. Let cool for about 30 minutes, then top with toasted hazelnuts and more fresh raspberries and serve.