Raspberry Croissant Bread Pudding | Bush Cooking

Raspberry Croissant Bread Pudding | Bush Cooking

bushcooking.com

A perfect camp breakfast, brunch, or dessert this raspberry croissant bread pudding is cooked in a Dutch oven and can be eaten alone or with cream.

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Ingredients

  • 6 croissants ((smaller size))
  • 1 box raspberries
  • 1 teaspoon all-purpose flour
  • 8 eggs
  • 1 tub raspberry yogurt ((~6oz | 170g))
  • 1/4 cup maple syrup

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