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Blueberry Croissant Bread Pudding

Posted By Jennifer On December 21, 2010 @ 6:01 am In bread | Comments Disabled

Read and see more at Bake or Break. Recipe from Smucker’s.

  • 2 extra large croissants
  • 1/2 cup blueberry preserves
  • 3 large eggs
  • 14 oz sweetened condensed milk
  • 3/4 cup water
  • 2 Tbsp butter, melted
  • 1 tsp vanilla extract
  • 1/4 tsp cinnamon
  • confectioners sugar or whipped cream for garnish, if desired

Preheat oven to 350°. Coat a 9-inch square baking pan with cooking spray.

Cut croissants in half lengthwise. Spread about 1 tablespoon of preserves on each half. Replace tops, and cut croissants into small strips. Place strips in baking pan. Dab remaining preserves on top.

Whisk eggs, then whisk in milk, water, butter, vanilla, and cinnamon. Pour mixture over croissants. Press croissants into liquid if necessary. Let set for 5 minutes.

Bake until a knife or pick inserted in the center comes out clean (about 45 minutes). Allow to cool for 15 minutes. Sprinkle with confectioners sugar or whipped cream, if desired.

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