Raspberry Almond Croissant Bread Pudding
This Raspberry Almond Croissant Bread Pudding is made with flaky, buttery croissants soaked in a rich vanilla bean custard, layered with soft almond frangipane, sweet-tart raspberry preserves, and fresh raspberries. Baked until golden and served warm with a scoop of vanilla ice cream, it’s the perfect blend of creamy, fruity, and indulgent in every bite.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Large croissants, preferably dried out overnight
Turbinado sugar, for topping
Slivered almonds, for topping
Vanilla ice cream, for serving
Almond flour
Granulated sugar
Salted butter
Eggs
Almond extract
Vanilla bean paste or extract
Salt
Milk of choice
Heavy cream
Raspberry preserves
Fresh raspberries
Why You’ll Love Raspberry Almond Croissant Bread Pudding:
Flaky and Buttery Croissants: The base is made with rich, buttery croissants that create the perfect texture.
Vanilla Bean Custard Soak: Each piece is soaked in a luscious vanilla bean custard for a soft, melt-in-your-mouth interior.
Soft Almond Frangipane Filling: Adds a sweet, nutty richness that pairs beautifully with the tart raspberries.
Sweet and Tart Raspberries: Raspberry preserves and fresh raspberries provide a bright, fruity contrast in every bite.
Perfectly Balanced Sweetness: Not overly sweet—just enough to highlight the flavors without overpowering them.
Simple Yet Impressive: It looks and tastes bakery-quality but is easy to make at home.
Best Served Warm: Especially delicious fresh out of the oven with a scoop of vanilla ice cream.
Great Use for Leftover Croissants: A delicious and resourceful way to use croissants that are a day or two old.
Tips for Making Raspberry Almond Croissant Bread Pudding:
Use Day-Old Croissants: Slightly stale croissants soak up the vanilla bean custard better without becoming soggy.
Toast the Croissants Lightly: For extra texture, you can lightly toast the croissants before layering them into the dish.
Make the Frangipane from Scratch: Homemade almond frangipane adds a rich, nutty flavor and soft texture throughout the bake.
Layer Thoughtfully: Alternate croissant pieces with frangipane, raspberry preserves, and fresh raspberries for even flavor in every bite.
Use High-Quality Raspberry Preserves: Look for one with real fruit and minimal added sugar to balance the richness of the custard and frangipane.
Whisk the Custard Thoroughly: Make sure the vanilla bean custard is fully combined and smooth before pouring it over the croissants.
Let It Soak: Allow the assembled pudding to sit for at least 15–30 minutes before baking so the croissants absorb the custard properly.
Tent with Foil if Needed: If the top starts to brown too quickly, loosely tent the dish with foil halfway through baking to prevent over-browning.
Serve Warm: This bread pudding is best served warm to fully enjoy the gooey custard, melty frangipane, and juicy raspberries.
Top with Vanilla Ice Cream: A scoop of cold vanilla ice cream contrasts beautifully with the warm, jammy pudding.
How to Store Raspberry Almond Croissant Bread Pudding:
Refrigerate Leftovers: Store any leftover bread pudding in an airtight container in the refrigerator for up to 4 days.
Cover Tightly in the Pan: If storing directly in the baking dish, wrap it tightly with plastic wrap or foil to maintain moisture.
Reheat Before Serving: Warm individual portions in the microwave for about 30–60 seconds or reheat in the oven at 325°F for 10–15 minutes until warmed through.
Avoid Freezing After Baking: This custard-based dessert is best enjoyed fresh. Freezing may alter the texture and cause the custard to separate.
Freeze Before Baking (Optional): If prepping ahead, you can assemble the unbaked pudding, cover it tightly, and freeze it for up to 1 month. Thaw overnight in the fridge before baking as instructed.
FAQs:
Q: Can I use store-bought croissants?
A: Yes! Day-old store-bought croissants work perfectly. Their slightly drier texture helps them soak up the vanilla bean custard without becoming soggy.
Q: Can I use frozen raspberries instead of fresh?
A: Yes, frozen raspberries can be used. Don’t thaw them before adding—this helps prevent excess moisture in the pudding.
Q: Can I make this bread pudding ahead of time?
A: Absolutely. You can assemble it up to 1 day in advance and store it covered in the fridge. Bake it fresh when you're ready to serve.
Q: Do I have to use almond frangipane?
A: While it adds richness and flavor, you can omit it or replace it with a bit of sweetened cream cheese or almond paste if preferred.
Q: How do I know when the bread pudding is done baking?
A: The custard should be mostly set with a slight jiggle in the center. The top should be golden and the edges puffed—usually around 45–50 minutes at 350°F.
Q: Can I serve this cold?
A: It can be enjoyed cold, but it’s best served warm when the custard is soft and the croissants are slightly crisp. Add a scoop of vanilla ice cream or a drizzle of cream for the ultimate dessert.
Check out my other bread pudding recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this raspberry almond croissant bread pudding. Happy baking!
