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Misc: Blueberry Croissant Bread Pudding

Source of Recipe

Smucker's®


Recipe Introduction

Great side dish to serve at Sunday Brunch.

List of Ingredients

2 extra large croissants
• 1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
• 3 large eggs
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3/4 cup water
• 2 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 1/4 teaspoon cinnamon



Recipe

1 HEAT oven to 350°F. Coat 9-inch square baking dish with no-stick cooking spray.

2 CUT croissants in half lengthwise. Spread each half with about 1 tablespoon preserves. Replace tops. Cut into small strips. Place in prepared baking dish. Using small spoonfuls, dap remaining preserves on top.

3 WHISK eggs. Whisk in sweetened condensed milk, water, butter, vanilla and cinnamon until blended. Pour over cut-up croissants. Press larger pieces down into the liquid. Let set 5 minutes.

4 BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. Serve sprinkled with powdered sugar or whipped cream, or drizzled with Smucker's Vanilla Plate Scapers.

SERVES 9