Monday, December 20, 2010

Recipe: Blueberry Croissant Bread Pudding

Despite the name, this delectable dish isn't so much a pudding because it has the consistency of a quiche.  Nonetheless, it doesn't even is SO yummy!  I made it for the first time yesterday and loved it so much that I knew it would be wrong not to share it with you.  This is a great dish to make any day of the week, or for a holiday brunch or even for a play date hosted at your house!

'Tis the season to enjoy!

Blueberry Croissant Bread Pudding
  • 2 extra large croissants or 3 regular
  • 1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves (or equivalent)
  • 3 large eggs
  • 1 14 oz. can Eagle Brand sweetened condensed milk
  • 3/4 cup water
  • 2 tbsps. melted butter
  • 1 tsp. vanilla extract
  • 1/4 ts. cinnamon
Heat oven to 350 degrees.  Coat 9" square baking dish with non-stick cooking spray.  Cut croissants in half, lengthwise.  Spread each half with 1 tablespoon preserves and replace tops.  Cut into small strips and place in prepared baking dish.  Using small spoonfuls, dab remaining preserves sporadically over the top.

Whisk eggs.  Whisk in condensed milk, water, butter, vanilla and cinnamon until blended.  Pour over croissants, pressing down large pieces so the liquid can cover them.  Let stand 5 minutes.

Bake 45 minutes or until done.  Cool 15 minutes.  Serve sprinkled with powdered sugar.


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