Raspberry Croissant Bread Pudding | Bush Cooking
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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at bushcooking.com.
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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