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1
Preheat oven to 350F.
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2
Spray 2 quart rectangular oven casserole dish with butter spray.
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3
Slice croissants crosswise in half.
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4
Place bottom half in dish.
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5
Reserve tops.
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6
Pour enough half-and-half over croissants in the dish to almost cover them.
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7
Spoon about 1 tablespoon blueberry pie filling on each croissant half in the dish.
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8
Reserve about 1/4 can of the filling in a small sauce pan.
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9
Set aside.
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10
With a slotted spoon, spoon some of the drained pineapple on top of the pie filling.
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11
Reserve several tablespoons pineapple and add it to the reserved pie filling (above).
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12
Reserve syrup or pineapple juice from can and set it aside.
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13
Spread fruit over croissant halves already in the bottom of the dish and place top halves of croissants in the dish.
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14
In a small bowl with a wire whip make a sauce by whisking together 2 eggs, 1/3 cup half-and-half, reserved pineapple juice or syrup, juice of 1/2 lemon, 1/2 teaspoon pure vanilla extract, plus 2 to 4 Tablespoons less sugar or artificial sweetener such as Splenda.
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15
Pour this over all.
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16
Press down gently on the croissants with the back of a spoon so that they absorb the sauce.
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17
Sprinkle with cinnamon, apple pie spice and dot with butter patties.
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18
Bake about 40 minutes at 350F or until liquid absorbs and croissants are golden brown.
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19
Serving Sauce: When ready to serve, in a small saucepan, combine the remaining pie filling, pineapple, 2 Tablespoons butter and 1 or 2 ounces Grand Marnier Brandy.
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20
Sweeten to taste.
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21
Heat slowly over low heat while stirring gently to combine and prevent sticking.
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22
Allow sauce to thicken slightly and spoon on top of Pudding Pie.
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23
Serve warm.
