Raspberry, White Chocolate, Almond Trifle

3 1/2 cups chilled heavy whipping cream, divided
12 ounces high-quality white chocolate (such as Lindt or Perugina), chopped
1 1/4 teaspoons almond extract, divided
1/2 cup sugar
1/2 cup water
7 ounces ladyfingers or angel food cake, divided
1 cup raspberry jam, melted, divided
1 1/2 12-ounce packages frozen unsweetened raspberries, partially thawed, divided
2 6-ounce containers fresh raspberries
3/4 cup sliced almonds, toasted


Bring 1 cup cream to simmer in medium saucepan. Remove from heat. Add white chocolate; whisk until smooth. Cool to barely lukewarm, about 10 minutes.

Beat 2 1/2 cups cream and 1/2 teaspoon extract in large bowl to soft peaks. Fold in white chocolate mixture.

Stir sugar and 1/2 cup water in small saucepan over medium heat until sugar melts. Mix in 3/4 teaspoon extract; remove syrup from heat.

Quickly submerge 1 biscuit in syrup; shake excess back into pan. Place dipped biscuit in bottom of 14-cup trifle dish. Repeat with enough biscuits to cover bottom of dish.

Spread 1/3 of melted jam over biscuits in dish. Top with 1/3 of partially thawed berries with juices.

Spread 1/3 of whipped chocolate cream over. Repeat layering with dipped biscuits, melted jam, partially thawed berries, and whipped chocolate cream 2 more times.

Mound fresh berries in center of trifle. Sprinkle almonds around edge.

Cover and chill at least 5 hours and up to 24 hours.

Chocolate Chip Bread Pudding

6 large croissants, cut into 1 inch pieces (about 14 cups) Costco croissants are the best.
3 Cups whole milk
3 Cups whipping cream
1 C sugar
1 tsp vanilla

12 large eggs
1 cup sugar

1 cup semisweet chocolate chips
Purchased caramel sauce

Preheat oven to 350 F. Place croissants on baking sheet. Bake until lightly roasted, about 15 minutes. Cool completely.

Bring milk, cream, 1 cup of sugar and vanilla to simmer in heavy large saucepan over medium heat, stirring until sugar dissolves. Simmer 5 minutes, stirring occasionally. Remove from heat. Cover; let stand 5 minutes.

Whisk eggs and remaining 1 cup sugar in large bowl to lend. Gradually whisk in hot milk mixture. Strain custard into another large bowl.

Place croissants in 13x9 glass baking dish. Sprinkle with chocolate chips. Pour custard over. Let stand at room temperature 1 hour, gently pressing to submerge croissant pieces in custard.

Preheat oven to 350 F. Place baking dish in large roasting pan. Fill pan with enough hot water to come halfway up sides of baking dish. Bake until bread pudding is puffed and golden, about 45 minutes. Cool 30 minutes.

Serve warm with caramel sauce.