A delightful twist on a classic bread pudding, featuring buttery croissants and a medley of berries for a rich and satisfying dessert.
Preheat your oven to 350°F (175°C).
Ensure your oven is fully preheated for even baking.
In a mixing bowl, whisk together the eggs, half-and-half, sugar, and vanilla extract until smooth.
Whisk thoroughly to ensure the sugar dissolves completely.
Cut the croissants in half horizontally and arrange the bottoms in a single layer in a greased baking dish.
Use slightly stale croissants for better absorption of the custard.
Sprinkle the mixed berries evenly over the croissant bottoms, then place the croissant tops on.
Distribute the berries evenly for consistent flavor in every bite.
Pour the custard mixture over the croissants, pressing gently to help them absorb the liquid. Let sit for 10 minutes.
Pressing the croissants ensures they soak up the custard fully.
Cover the dish with aluminum foil, poking a few holes to allow steam to escape. Place the dish in a roasting pan and add hot water to the pan to create a water bath.
The water bath prevents the custard from curdling and ensures even cooking.
Bake in the preheated oven for 45 minutes covered, then remove the foil and bake for an additional 45 minutes until golden and set.
Check for doneness by inserting a knife into the center; it should come out clean.
Allow the pudding to cool slightly before serving. Enjoy warm with your favorite topping.
Serve with a dollop of whipped cream or a drizzle of caramel sauce for extra indulgence.
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