I’m currently binge watching Parenthood on Netflex and crying my eyes out. It’s the saddest feel-good show ever and it makes me want to go wake up my sleeping babies and give them about 1,000 kisses each….and nothing makes me want to wake up my sleeping babies! So it’s time to edit photos of the Blueberry Croissant Bread Pudding that I made for breakfast and get my mind off all of these emotions, gah!
Buttery cubes of flaky croissant and sweet blueberries all baked together with a creamy custard until thick and fluffy…what more could you ask for at breakfast? If you are my husband Jason, the answer is, nothing. He adores bread pudding.
…and I adore how easy it is to make! Day old croissants are cubed and tossed in a buttered dish with fresh blueberries. Then a quick custard of eggs, cream, milk, sugar, vanilla and cinnamon is made and poured over top.
Bake for an hour or so until the pudding fluffs and springs back to the touch and gets golden brown and just a little crispy on the edges. It’s almost too easy!
Serve it hot, dished out by the scoop and topped with more fresh blueberries. A drizzle of maple syrup or a dollop of whipped cream would also be delicious but it’s not needed. This buttery bread pudding is delicious all on it’s own.
Jason devoured it and later ate another serving, cold out of the fridge. Success! Breakfast is served.
- 12 standard size 1-2 day old croissants
- 3 cups milk
- 1 cup granulated sugar
- ¼ cup brown sugar
- 7 eggs
- 2 cups heavy whipping cream
- 1 teaspoon cinnamon
- 1 tablespoon vanilla extract
- 1 pint blueberries
- Preheat oven to 325°F. Butter and set aside a 13 x 9 x 2 inch pan.
- Dice croissants in large cubes.
- In a saucepan heat milk, heavy cream and both sugars stirring just until milk is warm and sugar has dissolved. Remove from heat.
- In a large bowl whisk eggs. Slowly mix in warmed cream mixture, cinnamon and vanilla.
- Scatter blueberries over croissant pieces until well distributed.
- Pour custard over croissants and blueberries until completely submerged.
- Place in oven and bake until center of bread pudding feels spongy and is set, about 50-60 minutes. Time will depend on your baking dish. Mine took a bit longer due to the thick ceramic.