A Raspberry Bread Pudding and a Viennese Tea!

Raspberry Jam Bread Pudding.  Photo: Elizabeth Urbach

I've had these croissants taking up space in my freezer for a few months, and with all the fruit I've been bringing home from the farmers' market -- for making jam and freezing for next year -- I needed to get the croissants out.  Then they sat in my fridge for a month; they were wrapped in plastic, but still ...  Then, I got a bunch of raspberries at the farmers' market, intending to make jam with them, but a week went by and they were still there, looking at me sadly every time I opened the fridge!  After spending a lot of time looking through recipes for the perfect ones to use, I finally got the croissants and raspberries out the other day and did something with them!

Originally I was going to make bread pudding with the croissants -- I had been looking for a Victorian recipe (that I never did find) that called for grating the bread before adding the custard -- and jam with the raspberries, but as I was mixing the custard for the pudding, with the jam simmering in a saucepan nearby, I got a brain flash: why not put some of the jam *in* the bread pudding, and have a sort-of-raspberry-cream bread pudding?  I checked the fridge: no cream, but I did have some half-and-half.  Maybe white chocolate chips instead?  Checked the pantry: no white chocolate.  So, it will just be raspberry, or maybe Raspberry Jam-and-Bread Pudding ...