Thursday, December 26, 2013

Bread Pudding...with Croissants

Thanksgiving every year gives me a chance to try something new for dessert since we have so many people.  A few months back when we renewed our Sam's membership, David had to start a new membership due to some of their rules for changing names on the memberships.  With that, he got a free "case" of croissant rolls.  I knew we would (and didn't need to) eat all of them before they went bad; so, I froze most of them.  this recipe MANY months ago and this was the perfect time to use it.  Let's just say that before Thanksgiving was over, this was ALL GONE!  It was so good.  I think this would be a delicious bread pudding with white chocolate added.  But blueberry made it healthy...er...um, less decadent?  Um, just good, maybe?!  I used fresh frozen blueberries but with this being a cooked dessert you could definitely use frozen.  Try it out!  I got many compliments.
When it got close to Thanksgiving, I decided to make a new bread pudding: blueberry croissant bread pudding.  I pinned

Croissant Bread Pudding adapted from  The Girl Who Ate Everything 
(This recipe is doubled from the original recipe)
  • 3 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
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  • 1 package (8 oz.) cream cheese, softened
  • 2/3 cup sugar
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  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk

    • Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99
     6 croissants
    2 cups fresh/frozen blueberries
    2 bars 1/3 less fat cream cheese
  • Preheat oven to 350 degrees.
  • Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  • Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
  • Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  • Serve warm sprinkled with powdered sugar.
  • Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

    • Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99
    1 1/3 cups (1 cup likely fine) sugar
    4 eggs
    2 cups almond milk
    2 teaspoons vanilla

    Preheat oven to 350 degrees.  Spray a 13 X 9 pan with cooking spray.  Cut croissants into small cubes.  Place these into the pan.  Sprinkle with blueberries.  Beat the cream cheese, sugar, eggs, and vanilla until smooth.  Gradually add the milk until mixed well.  Pour over the bread and blueberries.  Allow to soak for at least 20 minutes.  Place into the oven and bake for 35-40 minutes.  We served with ice cream.  Enjoy!
    • 3 large croissants, cut up (about 5 to 5 1/2 cups)
    • 1 cup fresh or frozen blueberries
      campaignIcon
    • 1 package (8 oz.) cream cheese, softened
    • 2/3 cup sugar
      campaignIcon
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup milk
    Get a Peach Almond Coffee Cake Recipe
    Instructions
    1. Preheat oven to 350 degrees.
    2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
    3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
    4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
    5. Serve warm sprinkled with powdered sugar.
    6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

    Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99
      • 3 large croissants, cut up (about 5 to 5 1/2 cups)
      • 1 cup fresh or frozen blueberries
        campaignIcon
      • 1 package (8 oz.) cream cheese, softened
      • 2/3 cup sugar
        campaignIcon
      • 2 eggs
      • 1 teaspoon vanilla
      • 1 cup milk
      Get a Peach Almond Coffee Cake Recipe
      Instructions
      1. Preheat oven to 350 degrees.
      2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
      3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
      4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
      5. Serve warm sprinkled with powdered sugar.
      6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

      Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99
      e croissants, cut up (about 5 to 5 1/2 cups)
    • 1 cup fresh or frozen blueberries
      campaignIcon
    • 1 package (8 oz.) cream cheese, softened
    • 2/3 cup sugar
      campaignIcon
    • 2 eggs
    • 1 teaspoon vanilla
    • 1 cup milk
    Get a Peach Almond Coffee Cake Recipe
    Instructions
    1. Preheat oven to 350 degrees.
    2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
    3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes.
    4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
    5. Serve warm sprinkled with powdered sugar.
    6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

    Read more at http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html#giHCIkk1DC7a59JS.99
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