Lemon Blueberry Croissant Bread Pudding with Creme Anglaise | Vessy’s Gourmet kitchen

Vessy’s Gourmet kitchen

Name: Lemon Blueberry Croissant Bread Pudding with Creme Anglaise
Total time: 20 min
Yield: 2
Ingredients: Mint; O Organics Sugar, Organic, Powdered; Naturipe Fresh Blueberries; Oppy Organic Meyer Lemons; Morton Iodized Salt, 26 Ounce; Nielsen-Massey Vanilla Bean Paste, Pure; Vital Farms Eggs Large - 12 Count; Cake Mate Sugar, Blue; O Organics Milk, Low Fat, Organic; Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free; Bulk Single Serve Croissant

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Lemon Blueberry Croissant Bread Pudding with Creme Anglaise

Serves 2

Please do yourself a favor and try this! It’s luscious and so luxurious 😋

0 servings

What you need

mint

powdered sugar

cup blueberry

lemon

tsp salt

tsp vanilla bean paste

egg

cup granulated sugar

cup low fat milk

Silk Heavy Whipping Cream Alternative, Dairy Free, Gluten Free

cup heavy whipping cream

croissant

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Instructions

1. Preheat oven at 350 F;
2. Slice croissants and place them in a lined loaf pan;
3. To a blender- add heavy whipping cream, milk, eggs, egg yolks, sugar, salt, vanilla and lemon zest and give it a blitz; pour over the croissants and add 1/2 cup blueberries between the slices;
4. Place a larger baking dish underneath and fill it up 2/3 with hot water; bake for 30 minutes as you gently press the croissants to soak them into the egg mixture; top with the rest of the blueberries and bake for another 50 minutes until golden and set;
5. To make Creme Anglaise- warm up milk, cream and vanilla to a gentle simmer; whisk the eggs yolks with sugar and slowly pour the warm milk/cream mixture in as you keep whisking; return to the saucepan and simmer over low temperature until it thickens for about 5 minutes;
6. Sprinkle powdered sugar, mint and lemon zest; pour generously Creme Anglaise and indulge! 😋

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