Bread and Butter Pudding

Name: Bread and Butter Pudding
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6-8 serving(s)
Ingredients: 8 plain croissants; 2 cups fresh blueberries or 2 cups frozen blueberries; 5 large eggs; 2 cups whipping cream; 1 cup sugar; 1/2 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1 teaspoon vanilla; 2 tablespoons slivered almonds

Submitted by Hey Jude

"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."

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Ready In:: 1hr 15mins
Ingredients:: 9
Serves:: 6-8

ingredients

8 plain croissants
2 cups fresh blueberries or 2 cups frozen blueberries
5 large eggs
2 cups whipping cream
1 cup sugar
¹⁄₂ teaspoon cinnamon
¹⁄₄ teaspoon nutmeg
1 teaspoon vanilla
2 tablespoons slivered almonds

directions

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