Blueberry Bread Pudding – a delicious recipe with Croissants, Blueberries, Eggs, Sugar, Cinnamon, Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat the oven to 375F.
2
Cut the croissants into 2-inch pieces, toast them in the oven for 10 minutes. Remove and cool.
3
Raise the oven heat to 400F. 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.
4
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.
5
Serve warm or at room temperature.
465
kcal
Calories
16
g
Fat
64
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 8 whole Croissants, 2 cups Blueberries, Fresh Or Frozen, 5 whole Eggs, 2 cups Half-and-half, and more.
Yes, Blueberry Bread Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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