Raspberry Croissant Dessert

Do you have any stale croissants laying around? Use them up in this quick and light recipe of a bread pudding.

Serves 4

• 4 croissants, cut in bite-size pieces
• 2 cups fresh raspberries
• 4 tbsp maple syrup
• 1 1/2 cup whole milk
• 2 extra large eggs, beaten
• 1 tsp vanilla extract
• powdered sugar

1. Preheat oven to 425F. Divide croissant bites and raspberries between 4 ramekins (1 1/2 cup-size). Spoon 1 tbsp of maple syrup over the croissant mixture in each ramekin.

2. Heat the milk in a small saucepan until almost boiling. Quickly beat in eggs and vanilla. Pour the milk mixture over croissants dividing it between four ramekins.

3. Place the ramekins on a baking sheet. Bake in the preheated oven for about 20 minutes or until the pudding is lightly set. Serve hot sprinkled with powdered sugar.

Adapted from "The Easy Way Vegetarian", p. 246.