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Ingredients
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- 2 tablespoons softened unsalted butter
- 2 cups milk
- 1 cup heavy cream
- 4 large eggs
- 2 large egg yolks
- 1 cup light brown sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 16 ounce croissants, torn into 1 1/2" to 2" pieces
- 1 1/2 cups blueberries, divided
- 1 1/2 cups hulled and quartered strawberries, divided
- 1 1/2 cups blackberries, divided
- 2 cups sifted powdered sugar
- 5 tablespoons milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350˚F.
- Grease a 9”x 13” baking dish with softened butter and set aside.
- In a mixing bowl, whisk together milk, heavy cream, eggs, egg yolks, brown sugar, vanilla extract, and cinnamon until well combined.
- Layer half of the torn croissants in the baking dish and top with half of the mixed berries.
- Add the remaining croissants and top with the rest of the mixed berries.
- Pour the custard mixture evenly over the layers and let it sit for 1 hour, or overnight in the fridge, covered with foil.
- Cover the dish tightly with foil and bake for 45 minutes.
- Remove the foil and continue baking for an additional 20 minutes until the top is golden and crisp, and the pudding has set.
- Let cool for 10 minutes before serving.
Notes
For a richer flavor, consider using challah bread instead of croissants.
Feel free to substitute or add your favorite berries to the mix.
This dish can be made ahead of time and baked the next day.
- Prep Time: 20 minutes
- Cook Time: 140 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 24g
- Sodium: 200mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 150mg