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Chocolate Raspberry Hazelnut Croissant Bread Pudding

Course Dessert
Prep Time 15 minutes
Cook Time 1 hour
Servings 10

Ingredients

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.