Lemon Blueberry Croissant Bread Pudding
Serves 820 mins prep80 mins cook
A luscious and luxurious bread pudding made with croissants, blueberries, and a rich creme anglaise. This delightful dish combines the flavors of lemon and vanilla for a perfect breakfast or brunch treat.
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What you need
Instructions
1: Preheat oven at 350°F. 2: Slice croissants and place them in a lined loaf pan. 3: In a blender, add heavy whipping cream, milk, eggs, egg yolks, sugar, salt, vanilla, and lemon zest; blend well. 4: Pour the mixture over the croissants and add 1/2 cup blueberries between the slices. 5: Place a larger baking dish underneath and fill it 2/3 with hot water; bake for 30 minutes while gently pressing the croissants to soak. 6: Top with the rest of the blueberries and bake for another 50 minutes until golden and set. 7: For Creme Anglaise, warm up milk, cream, and vanilla to a gentle simmer. 8: Whisk the egg yolks with sugar and slowly pour the warm milk mixture in while whisking. 9: Return to the saucepan and simmer over low heat until thickened for about 5 minutes. 10: Serve the bread pudding sprinkling powdered sugar, mint, and lemon zest, then pour on the Creme Anglaise.View original recipe