Mixed Berry Croissant Bread Pudding

 

Ingredients:

• 1 tablespoon cornstarch
• 2 tablespoons water
• 1 cup orange juice
• 3 tablespoons honey
• 2 tablespoons balsamic vinegar
• 1 teaspoon vanilla bean paste
• 3 cups mixed berries (fresh or frozen)
• 1 cup milk
• 1 cup heavy cream
• 1/4 cup Marsala wine
• 1 cup + 2 tablespoons sugar
• 1/2 teaspoon kosher salt
• 1 loaf croissant, split horizontally
• 2 large eggs
• 2 egg yolks

Optional additions:

• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 cup chopped nuts (e.g., almonds, pecans)
• 1 tablespoon chocolate chips

Instructions:

1. Make berry sauce: In a medium saucepan, combine orange juice, honey, balsamic vinegar, vanilla bean paste, and cornstarch slurry. Bring to a boil, stirring constantly. Add berries and cook until softened.
2. Make custard: In a large skillet, bring cream, milk, Marsala wine, sugar, and salt to a simmer. Remove from heat. Fold in 1/3 cup berry mixture.
3. Whisk eggs: In a medium bowl, whisk together eggs, egg yolks, and vanilla.
4. Combine custard and eggs: Slowly whisk egg mixture into hot cream mixture. Strain custard into a large bowl.
5. Assemble bread pudding: Dip croissant pieces into custard and line a baking pan. Cover with foil and bake at 350°F (175°C) for 35-40 minutes, or until center is set.
6. Make topping: Sprinkle remaining 2 tablespoons sugar over bread pudding. Bake uncovered for 20 minutes longer, or until top is golden brown.
7. Serve: Serve with remaining berry sauce.

Optional additions:

• For extra flavor: Add cinnamon or nutmeg to the custard or berry sauce.
• For a richer texture: Use heavy cream and whole milk.
• For a crunchier texture: Add chopped nuts to the bread pudding.
• For a sweeter topping: Increase the amount of sugar in the topping.

Enjoy your delicious and decadent Berry Bread Pudding!