Description
This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.
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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 1 hr 10 mins
Total Time: 3 hrs 35 mins
Servings: 12