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This Blueberry Croissant Bread Pudding is a delicious twist on the classic dessert. Tender croissants are soaked in a creamy custard with juicy blueberries and baked to perfection. The result is a sweet, decadent treat perfect for breakfast, brunch, or dessert.
Type of Cuisine:
American
Prep Time: 40 minutes, including 20 minutes for soaking.
Cook Time: 1 hour 15 minutes
How Many Servings?
10 servings
Ingredients:
1X
2X
3X
Adjust Servings
| 20 oz croissants (about 10 large ones. They should be stale and cut vertically.) | |
| 4 whole eggs (plus 4 egg yolks) | |
| 2 ½ cups whole milk | |
| 2 ½ cups heavy cream | |
| 1 ½ cup sugar | |
| 2 tablespoons vanilla extract | |
| 6 tablespoons unsalted butter | |
| Zest of 1 orange | |
| 2 cups fresh blueberries (washed and dry) | |
| Powder sugar for dusting |
Preparation
1
Butter a deep baking dish using two tablespoons of butter.
Cut stale croissants vertically; place the bottom pieces in the dish and keep the top intact.
2
Make the custard by whisking the eggs with sugar and vanilla orange zest for about two minutes; add the cream and whisk again.
Preheat the oven to 375 F
3
Pour the custard on top of the croissant, gently pressing on the croissant until they merge under and absorb all the custard. Then leave the croissants soaking in the bread for 20 minutes.
This is the messy part. Remove the top-soaked croissant and put them aside in a bowl. Scatter the fresh blueberries on top and add the top part of the croissant. Pour any extra custard mixture on the full brush with the rest of the melted butter.
4
Bake in a water bath tray covered for 45 minutes, uncover, check if you need to add more water to the tray, and bake for another 30 minutes.
After letting the blueberry croissant bread pudding rest for 20 minutes, it's time to indulge in its deliciousness! Enjoy every bite of this delectable treat.
Rana’s Notes!
To reheat the blueberry croissant bread pudding, you can simply warm it up in the oven or microwave. To warm it up in the oven, preheat your oven to 350°F (180°C) and place the bread pudding in an oven-safe dish. Cover it with foil and bake for 10-15 minutes or until heated through. If you prefer to use the microwave, place a slice on a microwave-safe plate and heat for 30 seconds to 1 minute. When storing the bread pudding, cover it tightly with plastic wrap or foil and store it in the refrigerator. It will keep for up to 3-4 days in the fridge.
If you have leftovers that you want to keep for longer, you can freeze the bread pudding for up to 2 months. To freeze, wrap the pudding in plastic wrap and then in foil, making sure it is well-sealed. When you're ready to eat it, let it thaw in the refrigerator overnight and then reheat using the instructions above.
Another tip for freezing is to slice the bread pudding into portions before wrapping and freezing. This way, you can take out individual slices as needed and reheat them without having to thaw the entire pudding.