Blueberry Croissant Bread Pudding

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.

• Preparation Time: 15 mins
• Cooking Time: 1 hr 10 mins
• Total Time: 1 hr 25 mins
• Calories: 378 Calories

Ingredients

• ¼ teaspoon salt
• ¾ cup white sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon almond extract
• 2 cups whole milk
• 1 cup heavy cream
• 1 cup blueberries
• 6 large eggs
• cooking spray
• ½ stick unsalted butter, melted
• 7 large croissants, cut into large cubes

Recipe Instructions

Step 1

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

Step 2

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 3

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

Step 4

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

Step 5

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 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.