Salted Honey Raspberry Bread Pudding

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Salted Honey Raspberry Bread Pudding
Prep Time
10 min
Cook Time
35 min
6 servings
Recipe by: Shauna H. of Utah, Eggland's Best Recipe Contest

Local honey makes this dish simply irresistible.


  • 3 Eggland's Best Eggs (extra large)
  • Butter flavored cooking spray
  • 3 croissants
  • 1 pint fresh raspberries
  • Zest of one lemon
  • 4 ounces cream cheese, softened
  • 1/2 stick unsalted butter, melted
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup half & half
  • 3/4 teaspoon sea salt, divided
  • 2 tablespoons honey


Serving Size
1 serving
26 g
  Saturated Fat
15 g
159 mg
624 mg
38 g
Dietary Fiber
1 g
8 g

Preheat oven to 350 degrees F. Spray six ramekins with cooking spray and place them on a parchment lined sheet pan.

Cut the croissants into one inch pieces; arrange the pieces evenly into each of the six ramekins.

Place the raspberries equally into each ramekin.

Zest the lemon and sprinkle the zest evenly into each ramekin.

In a large bowl using a hand mixer, or the bowl of a stand mixer, combine Eggland’s Best Eggs, cream cheese, melted butter, sugar, vanilla, half & half, and 1/4 teaspoon sea salt.

Mix on low just until combined and pour the mixture evenly into each dish.

Bake for 35 minutes, until risen and golden.

Drizzle the honey over the bread puddings and top with the remaining sea salt. Serve hot.

Filed Under: Breakfast and Brunch

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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