- 3-4 large butter croissants, sliced lengthwise into ½" sections
- 3 eggs
- ½ milk or cream or a combination
- 1 tsp. vanilla extract
- ½ c. frozen blueberries
- 2 T. coarse sugar
Preheat the oven to 375° F. Spray a 7 x 9" baking dish with cooking spray and set aside.
Set the croissants on a cutting board and slice them top to bottom lengthwise into sections about ½" wide. Arrange the croissant pieces in the prepared baking dish, making sure to fill it as well as you can. You might need to squish some of the croissant pieces to get everything to fit.
Combine the eggs, milk (or cream or combination), and vanilla in a mixing bowl and whisk well to combine. Carefully pour the mixture evenly over the top of the croissant slices arranged in the baking dish. Sprinkle the top of the croissants evenly with frozen blueberries and coarse sugar.
Bake, uncovered, for 30-35 minutes or until the egg mixture has cooked through and the top of the bread pudding is lightly browned and crisp. Serve warm.
- Yields: 4 servings
- Preparation Time: 40 minutes