Introduction: White Chocolate Mallow Berry Bread Pudding
Do you have leftover bread? Then this is an easy recipe for you on a cold winter day! Flaky crust with sweet white chocolate, marshmallow filling surrounded by fresh berries and luscious creamy custard. An easy comfort dish that can be made ahead then popped in the oven. Simple enough for any weeknight and sophisticated enough for company!
Step 1: Prep.
1 tbsp. butter room temp.
6, 2-3 day old croissants, cut in half or 5-6 cups dried bread
1/2 cup marshmallow filling, or 1 cup mini marshmallows
4 oz. melted white chocolate
1 orange zested
1 can sweet condensed milk
1 cup milk or 35% cream
2 lg. eggs
1 tsp vanilla extract
1 1/2 cup washed hulled sliced strawberries
1/2 cup frozen blueberries
1 tbsp. sugar
1/2 tsp cinnamon
1/2 cup chopped almonds
Brush butter in an 8"x8" casserole dish. Set aside
Stir marshmallow filling and melted chocolate together.
Spread inside the croissants and sandwich together. Place in casserole dish.
Tuck the berries in, around and between the bread.
Whisk the milk, cream, vanilla, eggs and zest together. Pour over the bread
Step 2: Soaking
Allow to soak for 2-3hrs covered and refrigerated or overnight.
Step 3: Weighing Down
Weigh it down.
Refrigerate for 1-2 hrs or overnight
Step 4: Bakinga
When ready to bake, mix streusel and sprinkle over the pudding.
Bake covered with foil in a preheated oven @350F for 30min.
Uncover and continue baking for 20-25min. until top is golden and bubbly.
Serve with ice-cream or whipped topping~
Enjoy with love!