Sometimes when you are grocery shopping, a nice lady will hand you a sample of a new recipe the stores chefs have made. This is the story behind this delicious recipe. I sampled this recipe while shopping at my local Publix grocery store. This recipe was so good, I had to remake it and share with you. I made this for my Dad. He absolutely loved it and he is a bread pudding snob. It has to be really good, or he won’t eat it. Knowing this, I have never made him bread pudding until this recipe. This was a huge success!
Nonstick cooking spray
1 10 ounce package of croissants (I used all but 3 from the box) from your store bakery, cut into cubes
2 cups of fresh strawberries, roughly chopped
1 cup milk, I recommend whole milk
1/4 cup sugar
1 cup white chocolate morsels
4 large eggs beaten, or 1 cup egg substitute
1/4 cup caramel sauce, I used salted caramel sauce
Preheat oven to 350 degrees. Spray a 13 x 9 pan with nonstick cooking spray.
Cut croissants into small cubes. Rough chop the strawberries. Place croissants and strawberries in a large bowl. Set aside. Pour milk into a microwave safe bowl (I used a glass measuring cup) and microwave for 60 seconds until very warm. Add sugar and white chocolate chips to warm milk and blend well. Whisk eggs into milk mixture.
Add liquid mixture to croissants and berries in the bowl. Stir until all croissants are wet with the milk mixture. Pour into the prepared baking dish. Bake 40-45 minutes until the liquid is absorbed and the custard is not runny. Drizzle with caramel sauce right after you take baking dish out of the oven. Enjoy!
This bread pudding is also delicious topped with whipped cream.
*Recipe courtesy of Publix Aprons.