Blueberries are so ripe down here is south Louisiana that they are falling off the bushes! Considering the drought for the last few months it has turned out to be a good crop and they are plump and juicy.
At your uptown/garden district bed and breakfast, we use the freshest ingredients that are available. Larry, owner of the 1896 O’Malley House , another New Orleans B&B;, shared this recipe with me. I have served it several times now and the plates come back empty. You might give it a try, its quick and easy .
Blueberry Bread Pudding
Ingredients:
7 fresh eggs
1 tsp cinnamon
1 tsp vanilla extract
1.5 cup sugar
2.5 cups of milk
6- 8 croissants
2.5 cups frozen blueberries
Topping:
1.5 cups sugar
1 tsp cinnamon
Directions:
Arrange 1″ slices of croissants in buttered 9” x 13” baking dish. Scatter blueberries evenly on top of slices.
Mix eggs, cinnamon, vanilla, sugar and milk and pour over bread and blueberries.
Mix topping, spread evenly over top. Cover with plastic and place in fridge overnight.
Bake at 350 for 40 to 45 minutes.
Serves 8 – 10
Enjoy!
We're set to make it tonight — so excited. It has to be good if you're serving it Cindee!
I'll testify. It's scrumdiddlyumptious!Thanks for sharing the recipe Cindee!Jim in Austin