Blueberry Bread Pudding

January 18, 2011

I love bread pudding.  This one is unique because it uses croissants.

My girlfriend Carol gave me this recipe a while ago.  I finally gotten around to making this.

I’m so glad I did. 

The hardest thing about this recipe is finding croissants.  Which says a lot about how easy it is.  The flavor of this pudding is divine.  You could easily substitute other fruit if you don’t like blueberry.  I think that strawberries or cherries will work well in this pudding.

I actually had some vodka infused blueberries in the freezer that I used.  The vodka added another layer of flavor but it’s not necessary.  If you add vodka, I would suggest adding 1-2 T.

Blueberry Bread Pudding

  • 8 Croissants
  • 2 C Fresh or Frozen Blueberries
  • 5 Large Eggs
  • 2 C Half and Half
  • 1 C Sugar
  • 1 t Cinnamon
  • 1/2 t Nutmeg
  • 1 t Vanilla
  • 2 T Slivered Almonds

Heat the oven to 375 degrees. 

Cut the croissants into 2 inch pieces, toast them in the oven for 10 minutes.  Remove and cool. 

Raise the oven heat to 400 degrees.  Butter a 9-inch square glass baking dish.  Combine the toasted croissants with the blueberries in the baking dish.  Whisk together the eggs, half and half, sugar, cinnamon, and nutmeg.  Stir in the vanilla.  Pour over the croissants and sprinkle with the almonds. 

Place the baking dish in a large baking pan.  Add enough hot water to come halfway up the sides of the dish.  Bake for 50-60 minutes or until the pudding is set and the top is golden.  Make sure to check the pudding after about 10 minutes.  Take a spoon and push the croissants down in the egg mixture. Remove the baking dish from the water, cool on a wire rack. 

Serve warm or at room temperature.

This pudding would be a wonderful addition to a brunch.

This makes 6-8 servings.

One comment

  1. Yummmm….

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