Pistachio Raspberry Croissant Bread-Pudding Skillet

Ingredients

Croissant custard

• 1 tbsp unsalted butter, for the skillet
• 12 oz (340 g) day-old croissants, torn into 1½-inch pieces
• 3 large eggs
• 1 cup whole milk
• ¾ cup heavy cream
• ½ cup (120 g) sweetened pistachio cream spread, not unsweetened nut butter
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• ⅛ tsp fine salt
• 1 cup fresh or frozen raspberries; do not thaw frozen berries

Finish

• 2 tbsp sweetened pistachio cream spread
• 1 tbsp whole milk
• ¼ cup chopped unsalted pistachios

Equipment

10-inch oven-safe skillet, whisk, mixing bowl, thermometer

Allergens and ingredient notes: Wheat, milk, egg, pistachio; check croissant and spread labels.

Step by step

1. Heat the oven to 350°F (175°C). Grease the skillet with its butter and spread croissant pieces inside, leaving a few flaky tips above the surface.
2. Whisk eggs, custard milk, heavy cream, the custard ½ cup pistachio spread, sugar, vanilla, and salt until smooth. Use spread at room temperature so it incorporates without lumps. Pour evenly over the croissants and press gently so most pieces absorb custard. Let soak 10 minutes.
3. Tuck raspberries between the soaked pieces, keeping them intact where possible. Bake 35–45 minutes until the edges are golden, the center is set rather than liquid, and the custard reaches 160°F (71°C). If pastry tips brown too fast, tent loosely with foil.
4. Rest 10 minutes. Warm the separate finishing pistachio spread with its 1 tbsp milk over very low heat just until smooth and spoonable. Drizzle this entire mixture over the skillet and scatter all chopped pistachios on top.
5. Spoon into six portions while warm, using an oven mitt for the handle. The center should be soft custard-soaked pastry, not raw egg or dry cake.

The Devotti twist: Croissant layers stay visible above the pistachio custard, while tart whole raspberries cut through the rich filling.

Make ahead and storage

Refrigerate within 2 hours; use within 3 days. Reheat covered to 165°F (74°C). The crisp pastry tips soften during storage.