Shelly's Recipe

BLUEBERRY CROISSANT BREAD PUDDING

Category: Bread Pudding

2 extra large croissants
1/2 cup blueberry preserves
3 large eggs
14 oz sweetened condensed milk
3/4 cup water
2 tbsp butter, melted
1 tsp vanilla extract
1/4 tsp cinnamon
Confectioners sugar or whipped cream for garnish, if desired

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

Cut croissants in half lengthwise. Spread about 1 tbsp of preserves on each half. Replace tops, and cut croissants into small strips. Place strips in baking pan. Dab remaining preserves on top.

Whisk eggs, then whisk in milk, water, butter, vanilla, and cinnamon. Pour mixture over croissants. Press croissants into liquid if necessary. Let set for 5 minutes.

Bake until a knife or pick inserted in the center comes out clean (about 45 minutes). Allow to cool for 15 minutes. Sprinkle with confectioners sugar or whipped cream, if desired.