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This recipe for Blueberry Bread Pudding is a seriously delicious treat for a special breakfast.
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5 from 1 vote

Blueberry Croissant Bread Pudding with Blueberry Sauce

Author: Jill



    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:

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

      Bread Pudding Directions:

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