Blueberry Croissant Bread Pudding

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This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Step 1

Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.

Step 2

Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.


Step 3

Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.

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Blueberry Croissant Bread Pudding

Blueberry Croissant Bread Pudding

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This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream


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Blueberry Croissant Bread Pudding 


Blueberry Croissant Bread Pudding lutzflcat

Recipe Summary

Prep:

15 mins

Cook:

1 hr 10 mins

Additional:

2 hrs 10 mins

Total:

3 hrs 35 mins

Servings:

12

Yield:

12 servings





Ingredients

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Original recipe yields 12 servings

Ingredient Checklist


7 large croissants, cut into large cubes


cooking spray


1 cup blueberries


6 large eggs


2 cups whole milk


1 cup heavy cream


¾ cup white sugar


½ stick unsalted butter, melted


1 teaspoon almond extract


1 teaspoon ground cinnamon


¼ teaspoon salt

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DirectionsInstructions Checklist

Step 1

Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.



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Step 2

Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.


Step 3

Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.


Step 4

Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.


Step 5

Preheat the oven to 350 degrees F (175 degrees C).


Step 6

Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.

Step 7

Remove the bread pudding to a rack and let cool for 10 minutes.

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