Blueberry Croissant Bread Pudding Recipe
Easy blueberry croissant bread pudding recipe with fresh berries and creamy custard. Perfect for breakfast or dessert.
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Try this easy blueberry croissant bread pudding recipe perfect for breakfast or dessert. Moist, sweet, and bursting with fresh blueberries.
Recipe Details
Prep time
15m
Cook time
30m
Rest time
10m
Total time
55m
Prep time
15m
Cook time
30m
Rest time
10m
Total time
55m
Ingredients
Servings:
1
1
- 1 piece croissant day-old
- 50 g fresh blueberries
- 100 ml whole milk
- 1 piece large egg
- 15 g granulated sugar
- 0.5 teaspoon vanilla extract
- 10 g unsalted butter melted
- 0.25 teaspoon ground cinnamon
- 1 pinch pinch salt
Origins USA
Instructions
- Preheat oven to 180 degrees Celsius (350 Fahrenheit).
- Cut the day-old croissant into bite-sized pieces and place in a small baking dish.
- In a bowl, whisk together whole milk, large egg, granulated sugar, vanilla extract, ground cinnamon, and a pinch of salt until well combined.
- For the milk and egg mixture evenly over the croissant pieces, pressing down gently to soak the bread.
- Sprinkle fresh blueberries evenly over the soaked croissant pieces.
- Drizzle melted unsalted butter over the top of the mixture.
- Let the mixture rest for 10 minutes to allow the croissant to absorb the custard.
- Bake in the preheated oven for 25 to 30 minutes until the custard is set and the top is golden brown.
- Remove from oven and let cool slightly before serving.
Tips
- Use day-old croissants for best texture and absorption.
- Do not overbake to keep pudding moist.
- Serve warm with a dusting of powdered sugar or a scoop of vanilla ice cream.
Serving Suggestions
- vanilla ice cream
- whipped cream
- powdered sugar dusting
Enjoy this warm blueberry croissant bread pudding as a delightful breakfast or dessert treat that is easy to make and sure to please.
Nutrition Facts
Estimated values per 100g.
- Fiber (g): 2
- Sodium (g): 0.15
- Sugar (g): 12
- Fat (g): 8
- Carbohydrates (g): 30
- Protein (g): 5
- Calories: 220
- Cholesterol (g): 0.1
- Saturated Fat (g): 4
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