Ingredients
Main Ingredients
- 6 croissants
- 1 cup frozen or fresh blueberries
Custard Mixture
- 2 eggs
- 2/3 cup white sugar
- 2 cups half and half cream
- 1/2 teaspoon salt
For Serving (Optional)
- Powdered sugar
- Whipped cream
Instructions
- Preheat the oven: Set your oven to 325 degrees Fahrenheit to prepare for baking the bread pudding.
- Prepare croissants and blueberries: Roughly tear the croissants into large cubes and mix them with one cup of frozen or fresh blueberries in an 8×8 inch baking dish.
- Make the custard mixture: In a large bowl, whisk together the eggs, sugar, half and half cream, and salt until fully combined and smooth.
- Combine custard with croissant mixture: Pour the custard mixture evenly over the blueberry and croissant cubes in the baking dish.
- Soak the croissants: Press down gently on the croissant mixture to ensure the custard is absorbed evenly throughout the bread cubes.
- Bake the pudding: Place the baking dish in the preheated oven and bake for 40 to 50 minutes, or until a toothpick inserted in the center comes out clean, indicating the pudding is set.
- Cool and serve: Allow the bread pudding to cool slightly before serving. Optionally, sprinkle with powdered sugar or add a dollop of whipped cream to enhance the flavor and presentation.
Notes
- Use stale croissants if possible, as they absorb the custard better and result in a more cohesive pudding.
- Fresh or frozen blueberries can be used interchangeably, but if using frozen, do not thaw before mixing to prevent excess moisture.
- For a richer flavor, substitute some or all of the half and half with heavy cream.
- Check the bread pudding at 40 minutes to avoid overbaking, as ovens vary.
- Leftovers can be refrigerated and gently reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 40-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
