The best way to end dinner?
With bread pudding that’s fluffy, light, and decadent.
Arrange croissant pieces in buttered 13- x 9-inch (3-quart) baking dish and dollop with raspberry preserves.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Prissy Lee Montiel
Pour egg mixture evenly over top.
Pour remaining egg mixture over top and sprinkle with sliced almonds.
Cover with aluminum foil, and let stand at room temperature for 30 minutes.
Preheat oven to 350F.
Bake, covered, for 45 minutes.
Uncover and bake until top is golden brown and center is set, 10 to 15 minutes more.
Top with fresh raspberries and drizzle with melted ice cream before serving, if desired.
