Easy White Chocolate Raspberry Croissant Pudding (5 Ingredients!)

This post may contain affiliate links. Please read our disclosure policy.

Are you looking for a way to transform day-old croissants into something absolutely magical? This White Chocolate and Raspberry Croissant Pudding is your answer. Combining flaky, buttery croissants with luscious white chocolate and tart raspberries, this dessert brings together the best of French pastry traditions with modern flavor combinations that American families love.

Whether you’re searching for leftover croissant recipes or want to impress guests with minimal effort, this croissant dessert recipe delivers restaurant-quality results right from your home kitchen. The custard-soaked layers create an indulgent texture that’s crispy on top and creamy inside pure comfort food perfection.

Table of Contents

Why You’ll Love This Croissant Pudding Recipe

This recipe checks all the boxes for busy home cooks who want impressive results without complicated techniques. The ingredient list is refreshingly short just 5 main components create layers of complex flavor. You’ll save money by using leftover or day-old croissants instead of letting them go to waste, and the preparation takes less than 15 minutes before the oven does all the work.

The combination of white chocolate and raspberries creates a sophisticated flavor profile that works equally well for brunch, dessert, or special occasions. Unlike traditional bread puddings that can turn out dense or soggy, croissants maintain their signature flaky texture while absorbing just enough custard to create pockets of creamy goodness throughout.

Essential Ingredients

Ingredient	Quantity	Notes
Croissants	220 gm (3 croissants)	Day-old works best
Raspberries	1/2 cup	Fresh or frozen
White chocolate	20 gm	Chopped small
Milk	200 ml	Whole milk preferred
Cream	200 ml	Heavy cream
Eggs	2 large	Beaten
Sugar	50 gm	Granulated
Icing sugar	1 tbsp	Optional garnish

Ingredient Tips

Choose quality croissants for the best results their buttery layers make all the difference in this recipe. Day-old croissants actually work better than fresh ones because they absorb the custard without becoming too mushy. If using frozen raspberries, there’s no need to thaw them first; they’ll release their juices during baking, creating beautiful pink swirls throughout the pudding.

White chocolate can vary in quality, so look for varieties that contain cocoa butter rather than vegetable oils. Chop it into small pieces using a sharp chef’s knife on a sturdy cutting board to ensure even melting throughout the pudding.

Kitchen Equipment You’ll Need

Before starting, gather these essential tools to make the process smooth and efficient. Use a large mixing bowl for combining the custard ingredients, and choose a baking sheet or casserole dish that’s approximately 8×8 inches or similar capacity. You’ll also need measuring cups and spoons for accurate ingredient portions, and basic kitchen utensils like a whisk for beating the eggs and combining the custard.

Step-by-Step Instructions

Preparation

1. Preheat your oven to 180°C (356°F) on fan force/convection setting
2. Gather and measure all ingredients using your measuring cups and spoons set
3. Chop the white chocolate into small pieces with your chef’s knife
4. If using fresh raspberries, roughly chop them; frozen can be used as-is

Making the Custard

5. In a large mixing bowl, combine milk, cream, beaten eggs, and sugar
6. Whisk together using kitchen utensils until the sugar dissolves and the mixture is smooth

Assembling the Pudding

7. Tear half of the croissants into bite-sized chunks and arrange them in your greased baking dish
8. Sprinkle half of the chopped white chocolate and raspberries over the first croissant layer
9. Add the remaining torn croissants to create a second layer
10. Top with the rest of the white chocolate and raspberries for a beautiful finish
11. Slowly pour the custard mixture evenly over all the layers, allowing it to soak in

Baking

12. Place the dish on a baking sheet and transfer to the preheated oven
13. Bake for 35-40 minutes until the top is golden brown and the custard is set
14. Remove from oven and let cool for 15 minutes before serving

Pro Tips for Perfect Results

The resting time after baking is crucial it allows the custard to set properly and makes serving much easier. If you want an extra crispy top, place the pudding under the broiler for the last 2-3 minutes of baking, watching carefully to prevent burning.

For deeper flavor, let the torn croissants sit in the custard for 10 minutes before baking. This extra soaking time creates an even creamier texture throughout. You can prepare this dish up to 4 hours ahead assemble everything, cover with plastic wrap, refrigerate, then bake when ready to serve.

Serving Suggestions

This versatile dessert shines in multiple serving scenarios. Dust with icing sugar for an elegant presentation at dinner parties, or serve warm with vanilla ice cream for the ultimate indulgence. Traditional egg custard poured alongside creates a double-custard experience that custard lovers will adore.

For brunch gatherings, serve at room temperature with fresh berries and whipped cream. The pudding also works beautifully as part of a dessert buffet cut into neat squares and arrange on a serving platter for easy grab-and-go portions.

Storage and Reheating

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions in the microwave for 30-45 seconds, or warm the entire dish in a 160°C (320°F) oven for 15 minutes. The texture remains delicious even after refrigeration, though the top won’t be quite as crispy as when freshly baked.

Variations to Try

Berry Medley: Swap raspberries for a mix of blueberries, blackberries, and strawberries for a different flavor profile.

Dark Chocolate Version: Replace white chocolate with dark chocolate chips and add a tablespoon of cocoa powder to the custard.

Nutty Crunch: Sprinkle 1/4 cup of sliced almonds or chopped pecans between the layers for added texture.

Citrus Twist: Add the zest of one lemon or orange to the custard for a bright, fresh note that complements the raspberries.

Boozy Upgrade: Add 2 tablespoons of Grand Marnier or Chambord to the custard for an adult version.

Frequently Asked Questions

Can I use almond croissants or chocolate croissants?
Absolutely! Almond croissants add a wonderful nutty dimension, while chocolate croissants create a double-chocolate experience when paired with the white chocolate.

What if I don’t have cream?
You can substitute with all milk, though the pudding won’t be quite as rich. For a middle-ground option, use half-and-half.

Can this be made dairy-free?
Yes, use coconut cream and almond milk, plus dairy-free white chocolate. The texture will be slightly different but still delicious.

How do I know when it’s done?
The custard should be set in the center with just a slight jiggle, and the top should be golden brown. A knife inserted in the center should come out mostly clean.

Can I freeze this pudding?
While possible, freezing affects the texture of the custard. If you must freeze, wrap tightly and freeze for up to 1 month, then thaw overnight in the refrigerator before reheating.

Why are my croissants soggy?
Fresh croissants contain too much moisture. Always use day-old croissants, and don’t over-soak them before baking.

Final Thoughts

This White Chocolate and Raspberry Croissant Pudding transforms simple ingredients into an extraordinary dessert that looks and tastes like it came from a French patisserie. The contrast between tart raspberries, sweet white chocolate, and buttery croissant layers creates flavor magic in every bite. Whether you’re using up leftover croissants or specifically buying them for this recipe, you’ll love how quickly this elegant dish comes together with minimal effort and maximum impact.

If you found this recipe helpful, feel free to check out the kitchen equipment. Click on any url to view and purchase the product through our Amazon affiliate links at no extra cost to you. Your support helps us keep Deliciousavors.com running and bringing you great recipes!

Print