Wednesday, January 4, 2012

Sunshine Seasons: Croissant Berry Pudding Recipe

Sunshine Seasons: Croissant Berry Pudding


1 1/2 pounds croissants
24 ounces heavy cream
4 large eggs
2/3 cup sugar
1 tablespoon vanilla extract
3 ounces blueberries


   Preheat oven to 350 degrees.

   Mix cream, eggs, sugar and vanilla in a large bowl. Add in blueberries and set aside. Cut up the croissants and place into a large casserole dish. Pour the blueberry cream mixture over the croissants. Cover with aluminum foil and bake at 350 degrees for 40 minutes. Remove foil and bake an additional 15-20 minutes until golden brown. Serve warm and top with whipped cream or vanilla ice cream. Enjoy!

1 comment:

  1. Love this recipe! Very easy and SO delicious!!! Highly recommend.