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Apple Raisin Bread Pudding

6 one-cup ramekin servings


6 large croissants
1/8 c. Madeira
1/4 c. golden raisins
4 large eggs – organic best
3/4 c. white sugar
1 1/2 c. heavy whipping cream
1 Tbs. vanilla
3/4 c. chopped apple – Gala, skin on
2 Tbs melted butter
1/2 tsp. cinnamon
1/2 tsp ground nutmeg


Break croissants into 1” – 2” pieces and set aside.
Heat the Madeira gently and add raisins to plump. Remove from heat – set aside for 10 minutes.
Stir cinnamon and ground nutmeg into chopped apples until coated - set aside.
Butter bottom and sides of all ramekins.
Alternate layers of apple mixture, ½ of the croissant chunks, raisins and remaining apples, and end with remaining croissants on top.
Whisk together eggs and sugar until frothy. Whisk in cream and vanilla.
Press down lightly on croissant layers in ramekins. Pour egg mixture slowly over croissant layers.
Let bread pudding sit for 5 minutes before beginning to bake.
Bake at 350 degrees for 1 hour.


Serve with a light dusting of powdered sugar, and warm with maple syrup on the side.