Croissant bread pudding

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This is the perfect dessert for spring, or any time you need a quick and easy - but impressive dessert to share

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INGREDIENTS for CROISSANT BREAD PUDDING 6 large croissants or 12 mini-croissants 2 cups half and half 1 cup sugar 1/2 teaspoon vanilla extract 3 eggs 1 cup raspberries 1/2 cup blueberries

Whisk together half and half, sugar, vanilla extract and eggs in a 4-cup glass measuring cup - EASY!

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Place 1/2 the DICED croissants in a baking dish and top with half of the fruit, creating a first layer. P.S. Fruit is optional

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Pour the liquid from the measuring cup over all of the diced croissants and fruit. Set aside and allow the dish to rest for 30 minutes

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Bake for 30-40 minutes or until the croissants are lightly browned on top and there is bubbling around the edges

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The sweet berries are layered throughout each serving. A bright, delicious combination with the buttery, baked croissants.

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Then there's the layer of sweetened vanilla custard-like pudding too, simply delicious!

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Serve for dessert or at brunch. You'll love the result! Swipe up for the recipe and ENJOY!

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Croissant bread pudding