Blueberry Bread Pudding

Larry Watts, 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.

Ingredients:
7 eggs
1 tsp vanilla extract
1 tsp cinnamon
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:
Place 1″ slices of croissants in greased 9 x 13 baking dish. Scatter blueberries evenly on top of bread.
Mix first 5 ingredients and pour over bread and blueberries.
Mix topping and sprinkle over top. Cover and refrigerate overnight.
Bake at 350 for 40 to 45 minutes.
Serves 8 – 10

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