Blueberry Croissant Bread Pudding with Blueberry Sauce



Blueberry Sauce Ingredients:

  • 3 C blueberries
  • 1/3 C sugar
  • 1 TBSP lemon juice freshly squeezed
  • 1 tsp cornstarch

Bread Pudding Ingredients:

  • 5 croissants torn into 4-5 pieces each
  • 2 C half and half
  • 4 large eggs room temp
  • 1/3 C sugar
  • 2 tsp lemon zest fresh
  • 1/4 tsp salt
  • 1 tsp vanilla
  • 2 TBSP chopped pecans garnish
  • 1 C blueberries fresh



Blueberry Sauce Directions:

  1. In a medium saucepan add the blueberries, sugar, lemon juice, and cornstarch.
  2. Stir to combine.
  3. Bring to a boil (some blueberries will burst while the sauce will thicken).
  4. Reduce heat to a simmer.
  5. Continue to cook on simmer for 10-11 minutes.
  6. (Sauce will continue to thicken as it cools.)

Bread Pudding Directions:

  1. Preheat oven to 350 degrees.
  2. Prep a 6 cup baking dish with nonstick baking spray.
  3. Set aside.
  4. Add the croissants to the prepared baking dish.
  5. Sprinkle 1/2 cup of the fresh blueberries throughout the torn croissants.
  6. Whisk the half and half, eggs, sugar, lemon zest, salt, and vanilla in a large.
  7. Pour this mixture over the croissant pieces.
  8. Ensure all of the croissants pieces have been moistened.
  9. Sprinkle the remaining fresh blueberries on top of the bread pudding.
  10. Set aside for 25 minutes allowing the bread pudding to soak in the egg mixture.
  11. Sprinkle sugar on the top of the bread pudding.
  12. Bake at 350 degrees for 50 minutes.
  13. Check for doneness by testing with a knife inserted in the middle of the bread pudding.
  14. Set aside for 15 minutes for it to cool.
  15. Toss chopped pecans on top for garnish.
  16. Drizzle warm blueberry sauce.
  17. Garnish with whipping cream.