Raspberry Croissant Pudding

Name: Raspberry Croissant Pudding
Ingredients: 2 Pints fresh Raspberries rinsed; 1+ lb of Croissants; 1 pkg of Regular Cream Cheese cut into 1/2 inch cubes; 6 Eggs; 2 C of Half and Half; 2 C of Whole Milk; 2 tsp of Maple extract (can sub Vanilla); 1 C Sugar (or try bit less); 1.5 tsp Cinnamon; Butter to grease pan; Optional: 1/3C Raspberry Jam

11 ingredients

6 steps

Ingredients

2 Pints fresh Raspberries rinsed
1+ lb of Croissants
1 pkg of Regular Cream Cheese cut into 1/2 inch cubes
6 Eggs
2 C of Half and Half
2 C of Whole Milk
2 tsp of Maple extract (can sub Vanilla)
1 C Sugar (or try bit less)
1.5 tsp Cinnamon
Butter to grease pan
Optional: 1/3C Raspberry Jam

Directions

1

Tear Croissants into approx 1 inch pieces and set aside uncovered for up to 4-6 hours. Grease a 9x13 Baking Dish. Mix Eggs, Sugar, Maple Extract and Cinnamon until Sugar dissolves. Add cream and milk and beat with wisk until well mixed.
2

Spread 1/2 of the torn croissants evenly in the pan then top evenly with 1/2 of the raspberries and 1/2 of the cream cheese. Repeat with remaining Croissants, Raspberries and Cream cheese.
3

Pour Egg and Milk mixture evenly over the pan. Gently push the croissants into the milk mixture to absorb the moisture. Cover with plastic wrap and refrigerate overnight.
4

Remove pudding out of the fridge about 30 minutes prior to cooking. Cover pan loosely with aluminum foil. Preheat oven to 350F.
5

Place pan on a Jelly Roll/Cookie Sheet that has high edges. Place into preheated oven and then add hot water to the cookie sheet to approx 1/2 way up the edge. Cook covered for 35 minutes. After 35-40 minutes carefully remove the foil and continue cooking for another 20 minutes until top is golden brown.
6

Remove from oven and allow to rest. In the meantime melt Raspberry Jam over very low heat. Remove immediately and keep warm in a Melted Butter dish or other low heat vessel.