Name: Blueberry Croissant Bread Pudding
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Croissants, cut into large cubes - 7 large; Cooking spray - 7 large; Blueberries - 1 cup; Eggs - 6 large; Whole milk - 2 cups; Heavy cream - 1 cup; White sugar - ¾ cup; Unsalted butter, melted - ½ stick; Almond extract - 1 teaspoon; Ground cinnamon - 1 teaspoon; Salt - ¼ teaspoon

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Blueberry Croissant Bread Pudding

1. Croissants, cut into large cubes - 7 large

2. Cooking spray - 7 large

3. Blueberries - 1 cup

4. Eggs - 6 large

5. Whole milk - 2 cups

6. Heavy cream - 1 cup

7. White sugar - ¾ cup

8. Unsalted butter, melted - ½ stick

9. Almond extract - 1 teaspoon

10. Ground cinnamon - 1 teaspoon

11. Salt - ¼ teaspoon

How to cook deliciously - Blueberry Croissant Bread Pudding

1. Stage

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

2. Stage

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

3. Stage

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

4. Stage

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.

5. Stage

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

6. Stage

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.

7. Stage

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