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White Chocolate Raspberry Croissant Pudding by KajTaotsu

White Chocolate Raspberry Croissant Pudding

KajTaotsu

19 June 2013 at 20:25:18 MDT

Found a recipe for this a few weeks ago, and really wanted to try it as I'm a sucker for bread pudding x3 Sweet, creamy, with a bit of a citrus kick, and an adult flare with a splash of Kahlua, this pudding will have your friends beggin' for more!


White Chocolate Raspberry Croissant Pudding

Ingredients:

  • 1 tbsp butter, softened
  • 8 large croissants*, cut in half horizontally
  • 1 cup raspberries (both fresh and frozen are fine)
  • 1 cup white chocolate chips
  • zest of 1 large orange
  • 1/4 cup granulated sugar
  • 1 tbsp flour
  • 3 eggs (we use jumbo size, so if you're using large or smaller, take such into account, as you may need to add an egg)
  • 1 tsp vanilla extract
  • 2 cups of heavy cream
  • 1/4 cup Kahlua (optional)

Directions:

  1. Preheat oven to 340F. Coat the inside of a 10x10in baking dish (make sure it's a few inches deep). Layer the bottom halves of the croissants along the bottom of the dish. Overlapping is probably going to be needed to make them fit.
  2. Taking half of both of the raspberries and white chocolate, scatter them across the halves. Arrange the 8 croissant tops on top of the chocolate and berries (Again, layering will probably be needed to fit. Don't be afraid to press down on the croissants if they don't fit well.). Sprinkle the rest of the raspberries and chocolate on top of the croissants. Take the zest and sprinkle it all over the tops.
  3. Whisk together the sugar, flour, eggs, vanilla, cream, and Kahlua (optional) until the mixture flows smoothly (Don't want any lumps!). Allow to sit for at least 15-20 minutes so the bread can soak in the liquids.
  4. Bake in the oven at the 340F for about 40 minutes. Keep an eye at the end to check for browning, you want a golden brown color to the croissants. When finished, let sit for about 10 minutes before serving.
    Ice cream or yogurt accompany well with this.

I had meant to post this recipe about 2 weeks ago, but then the idea of adding an alcohol and cinnamon came to mind as I had tried a "whiskey cake" a while back with some friends and found it absolutely incredible. So today, I got to retry the pudding with these two additions to it and the flavors came out amazing. The coffee flavors from the liquor blend well with the chocolate and berries, not overwhelming, but enhancing. Of course, the alcohol is completely optional, but I do recommend it! This recipe can easily serve 5-9 people, depending on how you portion it.

The reason for the large croissants compared to the smaller ones (small ones being the size of a saucer whereas the large roughly the size of an appetizer plate) is because if you don't cut them in half because of the size, the top croissants don't soak up any of the filling. I did not halve the small ones today while making it and the top layer of croissants ended up not soaking any of the custard mixture at all and the bottom ones ended up basically mush. You want to finish with a consistent "sponge" of sort throughout the entire dish.

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