Bread and Butter Pudding

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“There's a couple dozen recipes for this in here but none of them are like this one. This makes a delicious brunch dish. Found in Chicago Tribune a couple of months ago.”
READY IN:
1hr 15mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 375°F.
  2. Cut croissants into 2-inch pieces; toast them in the oven 10 minutes. Remove and cool.
  3. Raise oven heat to 400°F.
  4. Butter a 9-inch square glass baking dish.
  5. Combine the toasted croissants with the blueberries in the baking dish.
  6. Whisk together the eggs, cream, sugar, cinnamon and nutmeg; stir in the vanilla.
  7. Spoon mixture over the croissants; sprinkle with slivered almonds.
  8. Place the baking dish in a large baking pan; add enough hot water to come halfway up the sides of the dish.
  9. Bake 50-60 minutes, or until pudding is set and the top is golden.
  10. Remove the baking dish from the water; cool on a wire rack. Serve warm or at room temperature.

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