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Blueberry Croissant Bread Pudding

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Blueberry Croissant Bread Pudding



Ingredients :

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

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
  • Lightly spray a 9×13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
  • 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.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • 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.
  • Remove the bread pudding to a rack and let cool for 10 minutes.
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