Blueberry Croissant
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
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7 large croissants, cut into large cubes
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cooking spray
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1 cup blueberries
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6 large eggs
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2 cups whole milk
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1 cup heavy cream
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¾ cup white sugar
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½ stick unsalted butter, melted
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1 teaspoon almond extract
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1 teaspoon ground cinnamon
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¼ teaspoon salt
Directions
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Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
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Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
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Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
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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.
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Preheat the oven to 350 degrees F (175 degrees C).
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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.
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Remove the bread pudding to a rack and let cool for 10 minutes.
