Ingredients for Almond Raspberry Croissant Breakfast Pudding
- Plain Croissants
- Butter
- Raspberry Jam
- Amaretto
- 4 large eggs
- 2 cups whole milk
- 1/2 cup granulated sugar
- Vanilla Extract
- 1 teaspoon almond extract
- Almond Paste
- 1/2 cup sliced almonds
How to Make Almond Raspberry Croissant Breakfast Pudding
- Preheat oven to 350°F (175°C).
- In a large bowl, whisk together the eggs, sugar, almond extract, and milk until well combined.
- In a separate bowl, gently toss the raspberries with 1 tablespoon of sugar to prevent them from releasing too much juice.
- Cut croissants into bite-sized pieces and arrange them evenly in a greased 9x13 inch baking dish.
- Pour the egg mixture evenly over the croissants, ensuring they are mostly submerged.
- Gently fold in the raspberries.
- Sprinkle the sliced almonds over the top.
- Bake for 35-40 minutes, or until the pudding is set and lightly golden brown.
- Let cool slightly before serving. Enjoy warm or cold!
- Optional: Top with extra raspberries and a dusting of powdered sugar before serving.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
185g
Fat
61g
Carbs
23g
