I must admit…this isn’t my best photography work but my mom had urged me to make this and give her the recipe. I didn’t have my camera with me nor did I have the best lighting available…so this is why it’s here. Don’t let the photos deceive you…it taste way better than it looks! (My sister my comment on this since the one I originally made at Christmas was better she says)
This is one of my favourite quick desserts. It’s not too sweet, very comforting and decadent, yet tart. It’s the perfect winter dessert. You can easily cozy up on the couch with a bowl of this and binge on your favourite show (my current one is The Crown and Westworld!)
It’s funny because when I was over for New Year’s day, my mom begged me to re-make it. I had to think hard about the directions. It was another one of those recipes I kinda just winged (very Nigella-seque). I honestly don’t think there’s a right or wrong way to do bread pudding. For example, I used croissants here instead of normal bread because life is just too short! More buttery goodness please. I think as long as you have enough of the liquid concoction to soak the croissants then you’ve got it! The goal is to get them to plump up in the soaking processing just before you bake them
Although, you don’t have to wait to soak the croissant for hours. If you’re just as impatient as me, then by all means, go ahead and pop it into the oven right away. Soaking it for a couple of hours just makes the whole dessert more luscious and melt as you eat it. I love serving this with devon custard but you can serve it easily with any cream or ice cream you have on hand. Heck! You can even eat it on its own.
Here’s a disclaimer, nobody said dessert isn’t “healthy”. Let’s call it extra insulation for the winter.
Enjoy! I always love to hear about your experience with this recipe or your version of it. Please leave me a comment !
Mixed Berry Bread PuddingPrint Recipe
- 15 to 20 Mini Croissants (or regular croissant is fine. Just enough to cover your baking dish..basically enough so that you can't see the bottom of your dish)
- 1 pint or roughly a cup of mixed berries of your choice. I used Blueberries and Raspberries here.
- 1 1/2 cup of Half & Half
- 3 Whole Eggs (beaten)
- 1/4 cup white sugar
- 1 tsp Vanilla extract
- 2 tbsp melted butter
- 1 tbsp coarse sugar (for sprinkling on top)
Rip/tear the 1/2 the amount of croissants into rough bite size pieces and spread out evenly on your baking dish, making your first layer. You want enough croissant to cover the baking dish and not be able to see the bottom of the dish.
Toss in 1/2 the amount of the berries and spread out evenly.
Toss in the other 1/2 of the ripped up croissants to make your second layer
Toss the remaining 1/2 of the berries last. You want the berries to peak put (pretty presentation)
In a separate bowl, mix the half & half, eggs, white sugar, vanilla extract, melted butter. Pour it over the croissants/berries evenly. Try your best to coat everything.
Let this soak for at least 2 hours
After soaking - Sprinkle coarse sugar on top and pop the pudding into a 350F oven. Cook for 20- 25 mins or until golden brown
Serve with Devon Custard or vanilla ice cream.