This Blueberry Croissant Bread Pudding with Blueberry Sauce is perfect for your Easter brunch! It’s loaded with plump blueberries and buttery croissants with a hint of fresh lemon.
Hiya friends! How was everyone’s weekend? Mother Nature seems to be wreaking havoc in certain areas of the country lately. Lots of snow, wind and power outages…UGH! I mean really? Haven’t we had enough?
Well, just a few more weeks and spring will be here. So let’s hope Mother Nature comes around and sends us some sun and warmer weather soon.
This time of year, to boost my spirits, I tend to incorporate all the beautiful fruits I can find into my recipes. I’ve been making fruit scones out the wazoo over the past few weeks!
So when I was at my local farmer’s market the other day, and saw some gorgeous blueberries I just couldn’t resist. I’ve always been a blueberry fan, and love the health benefits too!
What are the Health Benefits of Blueberries?
- They’re high in antioxidants
- They aide in weight loss
- They boost brain health
- They alleviate inflammation
- They help keep your heart healthy
- They support digestion
So blueberries aren’t only delicious, they’re good for you. And today’s Blueberry Croissant Bread Pudding with Blueberry Sauce is probably the best thing I’ve served up for Saturday brunch in quite a while! It screams spring!
I mean really…can you ever go wrong when croissants are involved? I’m thinking that’s a no. And when they’re whipped up into a delicious bread pudding with fresh, plump, juicy blueberries and fresh lemon zest, and topped with a warm blueberry sauce….GAME over! Absolutely dreamy! Keep this one in mind for your Easter brunch. It would be perfect! Enjoy!
Another croissant bake favorite here at the BHK is my Croissant Bread Pudding with Ham, Swiss and Caramelized Onions.
- 3 cups blueberries
- 1/3 cup granulated sugar
- 1 Tbsp. lemon juice, freshly squeezed
- 1 tsp. cornstarch
- 5 croissants, each torn into 4-5 pieces
- 2 cups half and half
- 4 large eggs
- 1/3 cup granulated sugar
- 2 tsp. fresh lemon zest
- 1/4 tsp. salt
- 1 tsp. vanilla extract
- 1 cup fresh blueberries
- 1/4 cup sliced almonds
- 1 Tbsp. turbinado sugar, for sprinkling
- Blueberry Sauce: Combine blueberries, granulated sugar, lemon juice and cornstarch in a medium saucepan. Bring to a boil, then lower heat to a simmer and cook 10-11 minutes until some of the blueberries burst and the mixture has slightly thickened. It will continue to thicken a bit as it cools.
- Bread Pudding: Preheat oven to 350 degrees. Spray a 6 cup baking dish with nonstick cooking spray. Set aside.
- Place the croissant pieces in the dish, sprinkling 1/2 cup of the blueberries in between.
- In a large bowl, whisk together half and half, eggs, sugar, lemon zest, salt and vanilla extract. Pour over the croissant pieces. Use a spatula to press down on the croissants to make sure all pieces have been moistened. Top with remaining 1/2 cup blueberries. Let mixture soak for 25 minutes.
- Top with almond slices and sprinkle with turbinado sugar. Bake for 50-60 minutes or until a knife inserted in center of pudding comes out clean. Remove from oven and let stand for 15 minutes before serving with warm blueberry sauce on the side.