Better than the basic kind, this almond-raspberry croissant bread pudding is a wonderful end to a dinner, with fresh fruit and fluffy croissants baked in a rich and comforting custard.

For his gourmet take on hot chocolate — the cozy wintertime classic — Al Roker uses two type of chocolate chips, brown sugar, vanilla and a surprising secret ingredient: pudding mix.

Buttery croissants are the winning ingredient for this croissant bread pudding. Swap plain white bread with croissants for a sweet, custardy, decadent dessert—or breakfast.