Blueberry Croissant Bread Pudding Recipes

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• 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.
• Preheat the oven to 350 degrees F (175 degrees C).
• 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.
• Remove the bread pudding to a rack and let cool for 10 minutes.

Steps:

• Preheat the oven to 350 degrees F.
• In a medium bowl, whisk together the whole eggs, egg yolks, half-and-half, sugar, and vanilla. Set the custard mixture aside. Slice the croissants in half horizontally. In a 10 by 15 by 2 1/2-inch oval baking dish, distribute the bottoms of the sliced croissants, then add the raisins, then the tops of the croissants (brown side up), being sure the raisins are between the layers of croissants or they will burn while baking. Pour the custard over the croissants and allow to soak for 10 minutes, pressing down gently.
• Place the pan in a larger one filled with 1-inch of hot water. Cover the larger pan with aluminum foil, tenting the foil so it doesn't touch the pudding. Cut a few holes in the foil to allow steam to escape. Bake for 45 minutes. Uncover and bake for 40 to 45 more minutes or until the pudding puffs up and the custard is set. Remove from the oven and cool slightly. Serve warm or at room temperature.

Steps:

• Vigorously whisk eggs, egg yolks, salt, white sugar, and brown sugar together in a large bowl until mixture turns light and frothy, about 1 minute. Add vanilla, cinnamon, lemon zest, milk, and cream; whisk to combine. Toss in bread slices and press down until they start to soften and are submerged. Let sit, pressing down occasionally with a spatula, until custard has been absorbed, about 20 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Brush 2 tablespoons melted butter in the bottom and sides of a 9x13-inch baking dish.
• Grab a few intact bread slices from the top of the bowl if possible and set aside. Transfer 1/2 of the remaining soaked bread into the prepared baking dish. Don't worry if it's falling apart, it should be; if not, break it up into pieces. Add blueberries and spread with your fingers to press them down into the bread. Add remaining bread pieces in an even layer, then top with the reserved slices. Pour any remaining custard batter over top and brush with remaining melted butter.
• Transfer bread pudding onto a baking sheet and place in the center of the preheated oven. Bake until puffed and golden brown, about 1 hour. Let sit for at least 20 to 30 minutes before serving.
• Serve slightly warm or at room temperature.

Steps:

• Preheat oven to 350°F.
• Whisk together egg, half and half, sugar, vanilla.
• Set aside.
• Place bottom half of croissants in single layer in baking dish, add dried fruit, then place tops on.
• Pour custard mixture over and push down so the croissants absorb the custard.
• Let sit 10 minutes, then press again.
• Place in water bath, cover with foil but poke holes so steam can escape.
• Bake 45 minutes covered, then uncover and bake an additional 45 minutes.

Steps:

• Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.
• Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard.
• Heat oven to 180C/160C fan/ gas 4. Nestle the blueberries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.

Steps:

• Preheat oven to 350°. In a large bowl, combine eggs, cream, sugar and vanilla. Stir in blueberries and baking chips. Stir in bread cubes; let stand until bread is softened, about 15 minutes., Transfer to a greased 13x9-in. baking dish. Bake, uncovered, until a knife inserted in the center comes out clean, 50-60 minutes. Let stand 5 minutes before serving., For sauce, place baking chips in a small bowl. In a small saucepan, bring cream just to a boil. Pour over baking chips; whisk until smooth. Serve with bread pudding.

Steps:

• In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
• Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
• Preheat oven to 350°F (175°C.)
• Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
• Place rolls in an ungreased 9x9 (23x23) pan.
• Pour blueberries over the crescent rolls.
• Pour cream cheese mixture over rolls and blueberries.
• Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
• Top with powdered sugar.
• Enjoy!

Steps:

• Butter a 13 x 9-inch baking dish.
• Slice each croissant evenly in half, then tear the bottom halves into small pieces.
• Heat the bourbon in a small saucepan over low heat; add in the raisins, remove from heat and let stand for 8-10 minutes.
• Layer/sprinkle the small torn croissant pieces into the bottom of the baking dish, then sprinkle with the bourbon-soaked raisins.
• Place the croissant tops crust sides up over the raisins in the dish.
• In a bowl whisk together eggs and sugar until very well combined, then whisk in whipping cream, vanilla and pinch of salt; slowly pour the mixture over the croissant tops in the dish (press the bread to absorb the egg/cream liquid).
• Cover and chill for 1 hour.
• When ready to bake set oven to 350 degrees.
• Set the baking dish into a larger pan, then pour hot water into the larger pan filling half full (to create a water bath).
• Bake for about 40-45 minutes or until set.
• At this point you can prepare the bourbon sauce.
• Remove then cover with foil, return to oven and bake another 15 minutes.
• Remove from oven and remove dish from the water pan.
• For the bourbon sauce; In a small cup stir together the cornstarch and water until smooth.
• In a heavy saucepan bring the whipping cream and sugar to a boil, reduce heat and whisk in the cornstarch mixture until the cream thickens; remove from heat and add in the bourbon.
• Serve the sauce with bread pudding.