Made This Recipe? Add Your Photo
Prep 20 mins
Cook 50 mins
An original dessert creation of Nita Holleman. Combines easy to mix ingredients in a delicious croissant pudding or pie. ENJOY!
- butter-flavored cooking spray (as Mazola)
- 6 bakery plain croissants
- 1⁄4 teaspoon ground cinnamon, about
- 1⁄4 teaspoon apple pie spice, about
- 1 (1 ounce) cancomstock more fruit premium blueberry pie filling, divided
- 1 -8 1⁄4 ounce delmonte crushed pineapple in syrup or 1 (1 ounce) candelmonte fresh cut pineapple chunks in juice, divided and juice reserved
- 1⁄2 lemon, juice of, fresh
- 2 large fresh eggs, beaten
- 2⁄3 cup half-and-half cream, divided, approximately
- 1⁄2 teaspoon pure vanilla extract
- sugar or Splenda sugar substitute, as needed
- 6 tablespoons butter
- 1 -2 ounce Grand Marnier or 1 teaspoon brandy extract
- Preheat oven to 350°F.
- Spray 2 quart rectangular oven casserole dish with butter spray.
- Slice croissants crosswise in half.
- Place bottom half in dish.
- Reserve tops.
- Pour enough half-and-half over croissants in the dish to almost cover them.
- Spoon about 1 tablespoon blueberry pie filling on each croissant half in the dish.
- Reserve about 1/4 can of the filling in a small sauce pan. Set aside.
- With a slotted spoon, spoon some of the drained pineapple on top of the pie filling.
- Reserve several tablespoons pineapple and add it to the reserved pie filling (above).
- Reserve syrup or pineapple juice from can and set it aside.
- Spread fruit over croissant halves already in the bottom of the dish and place top halves of croissants in the dish.
- In a small bowl with a wire whip make a sauce by whisking together 2 eggs, 1/3 cup half-and-half, reserved pineapple juice or syrup, juice of 1/2 lemon, 1/2 teaspoon pure vanilla extract, plus 2 to 4 Tablespoons less sugar or artificial sweetener such as Splenda.
- Pour this over all.
- Press down gently on the croissants with the back of a spoon so that they absorb the sauce.
- Sprinkle with cinnamon, apple pie spice and dot with butter patties.
- Bake about 40 minutes at 350°F or until liquid absorbs and croissants are golden brown.
- Serving Sauce: When ready to serve, in a small saucepan, combine the remaining pie filling, pineapple, 2 Tablespoons butter and 1 or 2 ounces Grand Marnier Brandy.
- Sweeten to taste.
- Heat slowly over low heat while stirring gently to combine and prevent sticking.
- Allow sauce to thicken slightly and spoon on top of Pudding Pie.
- Serve warm.