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blueberry bread pudding

Blueberry Bread Pudding

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Buttery croissant blueberry bread pudding, baked until golden and served with the best vanilla sauce. Simple, rich, and so good!
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Prep Time:5 minutes
Cook Time:45 minutes
Soak Time:30 minutes
Total Time:1 hour 20 minutes
Servings: 5 people
Nunioli

Ingredients

  • 10-15 small plain croissants (or 5-7 bigger ones)
  • 4 large eggs
  • 1¼ cups milk
  • 1¼ cups heavy cream
  • ½ cup sugar
  • 1 tsp vanilla extract
  • A pinch of salt
  • A big handful of blueberries (about 125 grams)
  • Powdered sugar (optional)

Vanilla Sauce:

  • ½ cup milk
  • ½ cup heavy cream
  • 1 tbsp cornstarch
  • ⅓ cup sugar
  • 20 grams butter
  • 1 tsp vanilla extract

Instructions

  • Grease or line a 26 cm round pan with parchment paper.
  • Place whole croissants in the pan. If using larger ones or bread, slice them into chunks.
  • Whisk eggs, milk, cream, sugar, vanilla, and salt in a large bowl until smooth.
  • Pour custard over the croissants and press down gently to soak.
  • Place a plate on top to keep croissants submerged. Soak in the fridge for 30 minutes to 1.5 hours.
  • Preheat the oven to 170°C (340°F) while soaking.
  • Sprinkle blueberries on top. For a crispy crust, add powdered sugar before baking.
  • Bake for 45-55 minutes, checking after 35 minutes. If the top starts browning too quickly, loosely cover with parchment paper. Continue baking until the pudding is golden and risen.
  • Make the Vanilla Sauce: For the sauce, combine cream, milk, cornstarch, and sugar in a small pot, whisking well to dissolve the cornstarch. Cook over low heat, stirring for 5-10 minutes until the sauce thickens. Remove from heat and stir in vanilla and butter until smooth.
  • Once baked, let the bread pudding rest for 15 minutes to set before serving.
  • Serve warm with hot vanilla sauce.