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 sprinkling
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.
Chop the croissants into bite-size chunks.
Mix the raspberries and divide among the dishes.
Spoon 1 tablespoon of the maple syrup over the contents of each dish.
Heat the milk until almost boiling, then quickly beat in the eggs and vanilla extract.
Pour the milk mixture evenly over the dishes, pressing the croissants down lightly.
Drizzle with the remaining butter and sprinkle sugar and a little cinnamon over each dish.
Place the dishes on the baking sheet and bake in the preheated oven for about 20 minutes, until lightly set.