Blueberry croissant bread pudding

INGREDIENTS

4 to 5 large croissants, preferably stale

2/3 cup blueberry preserves

3 large eggs

14 ounces (397g) sweetened condensed milk

3/4 cup (177ml) water

2 tablespoons unsalted butter, melted and slightly cooled

1 teaspoons vanilla extract

1/4 teaspoon ground cinnamon

confectioners’ sugar or whipped cream for garnish, if desired

METHOD

Preheat oven to 350°F. Coat a 9-inch square baking pan with cooking spray.

Split the croissants in half lengthwise. Spread about 1 tablespoon of preserves on each half. Replace the tops, and cut the croissants into small strips. Place the strips in the prepared pan. Dab the remaining preserves on top of the croissants.

Whisk the eggs lightly, then whisk in the condensed milk, water, butter, vanilla, and cinnamon. Pour the mixture over the croissants. Press the croissants into the liquid if necessary so that they’re covered by the liquid. Let set for 5 minutes.

Bake for 40 to 45 minutes, or until a thin knife or pick inserted into the center comes out clean. Allow to cool for 15 minutes. Sprinkle with confectioners’ sugar or top with whipped cream for serving, if desired.

Recipe credit: Bake or Break