Raspberry Croissant Desserts

Something like a bread pudding, sweet and tart all in one.


  • 2 tablespoons of unsalted butter, melted
  • 4 croissants
  • 2 cups of fresh raspberries
  • 1/4 cup of maple syrup
  • 1 1/2 cups of whole milk
  • 2 eggs, beaten
  • 1 teaspoon of vanilla extract
  • cinnamon and brown sugar for sprinklingRaspberry Croissant 007
    Preheat the oven to 425°F.
    Place a baking sheet on the middle shelf.
    Brush four 1 1/2-cup ramekins (individual ceramic dishes) with half the butter.
    Raspberry Croissant 009Raspberry Croissant 010Chop the croissants into bite-size chunks.
    Mix the raspberries and divide among the dishes.
    Raspberry Croissant 013
    Raspberry Croissant 014Spoon 1 tablespoon of the maple syrup over the contents of each dish.
    Raspberry Croissant 021
    Heat the milk until almost boiling, then quickly beat in the eggs and vanilla extract.
    Raspberry Croissant 025
    Pour the milk mixture evenly over the dishes, pressing the croissants down lightly.
    Raspberry Croissant 030Drizzle with the remaining butter and sprinkle sugar and a little cinnamon over each dish.
    Raspberry Croissant 031
    Place the dishes on the baking sheet and bake in the preheated oven for about 20 minutes, until lightly set.
    Raspberry Croissant 036
    Raspberry Croissant 039Raspberry Croissant 037Enjoy!


    -R. Vargas

Posted by

Just a proud Texan blogging about baking + cooking, crafting, gardening, journaling, preaching, reading, thrifting, and traveling.

One thought on “Raspberry Croissant Desserts

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s