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

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.