If you have leftover croissants or you want to jazz them up, here is a simple, easy and really tasty treat that will satisfy your custardÂ cravings. Most recipes recommend using bottled blueberry preserves but I prefer using fresh blueberries mixed with sugar for a little sweet and tart bite toÂ contrast withÂ the luscious pudding.Â Whatever you choose to use, you will still end up with a yummy dish that’s good for brunch, dessert or a midnight snack! You can also add almonds or walnuts on top for that extra crunch.
3 large croissants
3 large eggs
14 oz can sweetened condensed milk
3/4 cup water
2 tbsp butter, melted
1 tsp vanilla extract
1/4 tsp cinnamon
2Â cups blueberries mixed with 1/4 cup sugar
Preheat oven to 350F.Â Coat a 9″ square baking dish (or a rectangular one) with non-stick cooking spray. Cut croissants in half and then into strips. Lay the bottom strips into the dish and sprinkle half of the blueberry mixture evenly on top. Place the remaining croissant strips on top of the first layer and the remaining blueberries.
In a bowl, whisk the eggs, condensed milk, butter, water, cinnamon and vanilla until everything is all mixed. Pour the mixture on top and around the dish, pressing down with a spoon so that everything is submerged in the egg mixture. Let stand for at least 30 minutes so that the mixture seeps into the blueberries and croissant strips. Bake for about 20 – 25 minutes or until the top is golden brown.
Top with powdered sugar before serving.
Photo Courtesy of: Lilet Camara