Blueberry Croissant Bread Pudding

Blueberry Croissant Bread Pudding

Blueberry Croissant Bread Pudding is a French pastry dish that has the perfect amount of sweetness and spice. The blueberries and croissants mixed with eggs create a creamy texture while the cinnamon and nutmeg give it an extra kick! This recipe will surely be one to impress your family or friends with this Thanksgiving holiday.

Blueberry Croissant Bread Pudding is a French pastry dish that has the perfect amount of sweetness and spice. The blueberries and croissants mixed with eggs create a creamy texture while the cinnamon and nutmeg give it an extra kick! This recipe will surely be one to impress your family or friends with this Thanksgiving holiday.

prep: 15 mins cook: 1 hr 10 mins additional: 2 hrs 10 mins total: 3 hrs 35 mins Servings: 12 Yield: 12 servings

Ingredients:

1 teaspoon ground cinnamon

6 large eggs

cooking spray

7 large croissants, cut into large cubes

½ stick unsalted butter, melted

2 cups whole milk

1 cup heavy cream

1 cup blueberries

1 teaspoon almond extract

¾ cup white sugar

¼ teaspoon salt

Instructions:

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

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

Lightly spray a 9×13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.

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.

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

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.

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

Nutrition Facts:

Per Serving: 378 calories; protein 8.2g; carbohydrates 34.9g; fat 23.2g; cholesterol 160.6mg; sodium 398.7mg.

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