I recently attended a berry virtual tasting hosted by Driscoll’s and WineTwits and created the following recipe to share with the group.  The results are just as tasty when blackberries are used.

Ingredients:

• 1 cup heavy cream
• 2 cup half and half
• 6 large eggs
• 1 cup granulated sugar
• 1 tsp.  pure vanilla extract
• 4 croissants, cut into1/2” cubes
• 1 6-ounce container of fresh raspberries

Directions:

1. Preheat the oven to 325°F.
2. Heat cream and half and half in a saucepan over medium heat until just simmering.
3. In a large bowl, whisk the eggs, ¾ cup sugar and vanilla until well combined.  Add a ladleful of hot cream to the egg mixture and whisk well to bring up the temperature of the eggs.  Add the rest of the cream to the egg custard and whisk well.
4. Add the cubed croissants to the custard and gently push down the cubes into the liquid to ensure they absorb as much custard as possible.  Set aside for 20 minutes.
5. Lightly coat four 10-ounce ramekins with cooking spray.  Add two raspberries to each ramekin then divide the bread and custard mixture between the four dishes.  Divide the remaining raspberries amount the dishes and sprinkle each with the rest of the sugar, about one teaspoon each.
6. Place the ramekins on a cookie sheet and bake for about 35 minutes, until puddings are puffed and a toothpick inserted in the center comes out mostly clean.  Serve while still warm with a drizzle of Blackberry Balsamic Coulis and/or a scoop of vanilla ice cream.

Makes 4 servings.