Blueberry Croissant Pudding
Blueberry Croissant Pudding
Indulge in this sweet and tasty dessert recipe by Adrian Richardson from Good Chef Bad Chef.
  • Difficulty Level Easy
  • Technique Baking
  • Cooking Time 60 minutes
  • Yield 6 to 8 servings
  • 6 large croissants, cut into chunks
  • 4 punnets fresh blueberries
  • 265 grams cream cheese, softened
  • 1½ cups buttermilk
  • 5 eggs
  • 1 tablespoon vanilla
  • ¼ brown sugar
  1. Preheat oven to 175C.
  2. Place croissant pieces in a square pan.
  3. Sprinkle with blueberries.
  4. Beat cream cheese, sugar, eggs and vanilla in medium bowl with mixer until well blended.
  5. Gradually add buttermilk, beating well after each addition.
  6. Pour evenly over croissant and press down gently in the baking dish to ensure the coisssants soak up the liquid.
  7. Let stand for 20 minutes or soak overnight.
  8. Bake at 175 C for 45 minutes or until golden brown.
  9. Serve warm, dusted with icing sugar and served with ice cream.

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