RASPBERRY CROISSANT PUDDING

RASPBERRY CROISSANT PUDDING image

Yield 8 people

Number Of Ingredients 11

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2 Pints fresh Raspberries rinsed
1+ lb of Croissants
1 pkg of Regular Cream Cheese cut into 1/2 inch cubes
6 Eggs
2 C of Half and Half
2 C of Whole Milk
2 tsp of Maple extract (can sub Vanilla)
1 C Sugar (or try bit less)
1.5 tsp Cinnamon
Butter to grease pan
Optional: 1/3C Raspberry Jam

Steps:

Tear Croissants into approx 1 inch pieces and set aside uncovered for up to 4-6 hours. Grease a 9x13 Baking Dish. Mix Eggs, Sugar, Maple Extract and Cinnamon until Sugar dissolves. Add cream and milk and beat with wisk until well mixed. Spread 1/2 of the torn croissants evenly in the pan then top evenly with 1/2 of the raspberries and 1/2 of the cream cheese. Repeat with remaining Croissants, Raspberries and Cream cheese. Pour Egg and Milk mixture evenly over the pan. Gently push the croissants into the milk mixture to absorb the moisture. Cover with plastic wrap and refrigerate overnight. Remove pudding out of the fridge about 30 minutes prior to cooking. Cover pan loosely with aluminum foil. Preheat oven to 350F. Place pan on a Jelly Roll/Cookie Sheet that has high edges. Place into preheated oven and then add hot water to the cookie sheet to approx 1/2 way up the edge. Cook covered for 35 minutes. After 35-40 minutes carefully remove the foil and continue cooking for another 20 minutes until top is golden brown. Remove from oven and allow to rest. In the meantime melt Raspberry Jam over very low heat. Remove immediately and keep warm in a Melted Butter dish or other low heat vessel.