Wildberry croissant bread pudding

This is a simple but elegant dessert that can be served for guests or during the holiday season. It is great with coffee and tea in the morning, brunch, or as an after dinner treat.

The “easy bread pudding recipe” is a simple and easy dessert that can be made in less than 30 minutes. The ingredients are basic, but the taste will blow you away.


I have a hard time being motionless. It doesn’t matter whether you’re lying down, sitting on a chair, or standing in a queue. Tanning is very difficult. On top of that, I have an Irish complexion (due to my Italian ancestors). Why did you let me down? ), tanning has always been a challenging task for me. But, clearly, I make an effort. I make every effort. Every time I lay down my towel in the backyard, I convince myself that now is the moment. It’s like a motivational speech or something. This will be the period when I start to enjoy the pleasures of lying quietly in the sun, soaking up the rays, and tanning.

And every time I try, I fail. I’m OK for the first minute or two. Okay, I tell myself, this is completely achievable. Sar, take it easy. However, this is not the case. Fail. My thoughts are suddenly flying over this, that, and the other. I’m curious whether the new episode of Weeds has been released yet… Isn’t it great to learn Regina Spektor’s song on the piano?… I’m not sure what color to paint my nails next…… It’s a disaster! I’m sorry, but I’m not up to it!

Obviously, I attempted to lay out today. Who wouldn’t want to simply relax in the sun on such a beautiful day? I, on the other hand, do not seem to be one of them. After five minutes, I’m already planning what I’ll bake next for the blog. I’m in my vehicle two minutes later, heading to the grocery store for some croissants and a can of sweetened condensed milk.

4 croissants, big (or 8 mini croissants) 1/2 cup berries (or any other berry you prefer) preserves 3 eggs (big) sweetened condensed milk, 14 ounces 3/4 cup of liquid 2 tbsp melted butter 1 teaspoon extract de vanille a smidgeon of cinnamon


Preheat the oven to 350 degrees Fahrenheit. Using cooking spray, coat a 9-inch square baking pan.

Croissants should be cut in half lengthwise. On each half, spread roughly 1 tablespoon of preserves. Cut croissants into thin strips and replace tops. In a baking pan, arrange the strips. Lastly, smear the leftover preserves on top.

Whisk together the eggs, milk, water, butter, vanilla, and cinnamon in a large mixing bowl. Pour the mixture on top of the croissants. If required, press croissants into the liquid. Allow 5 minutes for the mixture to settle.

Preheat the oven to 350°F and bake until a knife or pick inserted in the middle comes out clean (about 45 minutes). Allow 15 minutes for cooling. If desired, dust with confectioners’ sugar or whipped cream.

Smucker’s recipe was altered.

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