Buttery croissants, cream and berries combine to make
this delicious twist on bread pudding.
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BERRY CROISSANT PUDDING
10-12 pre-baked croissants
2 whole eggs
12 ounces heavy whipping cream
1/3 cup sugar
1 teaspoon vanilla
1 1/2 cups blueberries, fresh or frozen (If frozen, thaw first.)
Preheat oven to 350-degrees (F).
Spray a 9x13" baking dish (or cake pan) with non-stick cooking spray. Using kitchen scissors or a knife, cut the croissants into 1-inch chunks. Spread them evenly in pan. Set aside.
In a large bowl, whisk eggs. Pour in whipping cream and stir well. Add sugar and vanilla. Stir again. Mix in blueberries.
Pour blueberry/cream mixture evenly over croissants. Cover with a sheet of aluminum foil. Place in preheated oven and bake at 350 degrees for 40 minutes.
Remove foil and return to oven for an additional 10 minutes until golden brown. Serve with ice cream or topped with whipped cream. Enjoy!!