Bread and Butter Pudding

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: 1 hr 15 mins
• 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

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.