Get ready for a breakfast delight that’s not only delicious but also easy to prep in advance – our delightful make-ahead brunch recipe steals the show! Imagine a mouthwatering Bread Pudding filled with juicy Driscoll’s Raspberries, decadent Dark Chocolate, and luscious Croissants, all bound together with a heavenly cinnamon-infused custard. The best part? You can whip it up in under 15 minutes and bake it the next day just before your guests walk in.
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Chocolate Raspberry Hazelnut Croissant Bread Pudding
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 10 1x
- Category: Dessert
Ingredients
Scale
For the Bread Pudding:
- 5 croissants (around 14 oz total, sliced into 1-inch slices)
- 1 tablespoon butter
- 4 large eggs
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 teaspoon cinnamon
- A 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
Instructions
- Grease a 9-inch coated cast-iron skillet with butter. Arrange the sliced croissants in the skillet, overlapping them.
- In a medium bowl, whisk together eggs, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Once well combined, add milk, heavy cream, bourbon (if using), and vanilla extract. Whisk until well blended.
- Pour the custard mixture over the croissants, then tuck raspberries and chocolate between each slice.
- Cover with foil and refrigerate overnight or for at least 6 hours.
- When ready to bake, preheat the oven to 350˚F. Create the cinnamon sugar topping by mixing sugar and cinnamon in a small bowl. Sprinkle it over the croissants, cover with foil, and bake for 30 minutes. Uncover and bake for an additional 30 minutes or until the center is set.
- Let it cool for about 30 minutes, then sprinkle toasted hazelnuts and more fresh raspberries on top before serving.
