Bread Pudding

Since for the time being I'm spending a whole lot more time at home than usual, I figured it was good time to dust off the old blog and post some more recipes.  This time, I'm making raspberry and white chocolate bread pudding.  To make it, you'll need:

• 2 large croissants (or a package of mini croissants)
• 2 packages (12 oz total) fresh raspberries
• 1 C milk
• 1/4 C sugar
• 1 C white chocolate chips
• 4 eggs

Preheat the oven to 350 degrees and grease an 8x8 baking dish.  Cut up the croissants into small chunks and mix them together with the berries in a large bowl.

Next, pour the milk into a large microwave-safe bowl and microwave for about a minute (stirring every 20 seconds) until the milk is hot.  Add in the white chocolate and sugar and let that sit for a bit to melt the chocolate.  Whisk that together until the sugar and chocolate are all dissolved and melted and whisk in the eggs until it's all blended together.

Add the liquid to the croissant bits and berries and stir until all the bread is wet.

Pour this into your prepared pan and bake for 40-45 minutes or until the liquid is absorbed and it's all custardy.

Serve warm with caramel sauce and/or ice cream if desired.

This is a really easy dessert and super tasty.  It warms up really nicely, too!