Blueberry White Chocolate Croissant Pudding

A bread pudding recipe is made by soaking day old dried bread in a creamy, rich vanilla custard. It’s the ultimate dessert that everyone is guaranteed to love. And the best part? It’s so easy to make.

This bread pudding recipe uses croissants that have a buttery flakey texture that just melts in your mouth.

The thin delicate layers of a croissant make for a lighter and much more interesting texture than a traditional pudding that uses bread.

A bread pudding or a croissant pudding can save you money. How so? You don’t waist your out of date bread or croissants throwing them in the trash.

This type of dessert is very versatile. You start with the basics, day old bread, eggs, milk, sugar and vanilla. From there you can add whatever extras you want.

Fruit, nuts, spices and chocolates. These can include walnuts, pecans, almonds, milk chocolate, dark chocolate or white chocolate.

So many fruits to choose from: cherries, strawberries, raspberries, blackberries, apples, peaches, blueberries, pears and even pumpkin. Like this Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce.

Pumpkin and Pecan Bread Pudding with Toffee Rum Sauce

And you can even add some maple syrup or bourbon, like with this Sweet Dark Cherry Bourbon Croissant Pudding.

This recipe for Blueberry White Chocolate Croissant Pudding is silky smooth. A soft croissant pudding that will surly become a favorite of yours.

It not only taste delicious for dessert, but also makes a great breakfast or brunch item. And it can be served warm or cold.

Blueberry White Chocolate Croissant Pudding

1 pound large croissants, about 6

3 eggs

2 cups heavy cream

2 cups full fat milk

2 cups sugar

2 cups fresh blueberries, can opt for frozen * See Cook’s Notes

1 cup white chocolate chips

1 tablespoon vanilla

Baking Instructions Following Cook’s Notes

Cook’s Notes

Frozen berries will sink to the bottom because they are heavy from excess moisture inside of them. As the baked good cooks, the heavy berries slowly fall to the bottom of the pan rather than staying evenly distributed throughout.

Though this is not a problem with bread or croissant pudding, the problem will be the berries bursting and the moisture being released.

This will add extra moisture to the custard and not allow the pudding to bake completely in the required time which is typically 50-60 minutes. The addition of moisture would require more time to bake.

You will need to mix the frozen berries with 1-2 teaspoons of all-purpose flour, cornstarch or arrowroot starch (your choice). Doing so will prevent them from sinking and the flour will absorb the juice that will burst out into the batter or in this case the custard.

Preheat oven 350 degrees

First cut croissants into bite sized cubs (about 1/2 inch square)

In a large mixing bowl; combine eggs, cream, sugar and vanilla.