Boy don’t I have a winner for you this week! Now if you think Bread Butter Pudding is perfect or maybe for some of you might be thinking what is the big deal, well then my friends, you haven’t met its superior upgrade. Now truth be told, ever since I saw Nigella using croissant in her bread pudding recipe, I have never turned back from using this delicious layers of buttery goodness. Come’ on, how can you not love it?
Last week seemed to have flown by! It was upsetting to see the breaking news filled with pictures of the Australia bush-fire especially those of the helpless animals. In between reading about how ecologists fear some endangered species will be driven to extinction by the fires, there was also these groups of human beings, in another part of the world who does not seem to believe in world peace and keeps causing some sort of havoc on innocent lives every other day. Let’s not mention names here.
I needed something comforting, so here I was toying with some ideas and came across this superior upgrade on a classic, Bread and Butter Pudding, I present to you: Blueberry and Cream Cheese Croissant Pudding.
Ok, you might not be sold yet, as I was before, but being a sucker for all things blueberries and I felt in my soul that blueberries and cream cheese would be blessed and marry together perfectly. Psst, fair warning, this is not that kinda recipe that is erm…healthy, it is an indulgent treat scattered with cubes of cream cheese, jam and butter, but hey it makes a big pan so you can always share it with your loved ones, like what I did. You can eat it on your own too. I won’t judge ya!
This pudding is incredibly easy and did not take much fuss and preciseness. Leftover croissants are the awesome candidate. It soaks up the egg and milk mixture, and the outer shell of the croissant gets super crispy in the oven. I could just tear thinking about it.
Just imagine, soft buttery flaky layers of a croissant with blueberry jam in between the layers and there are cubes of cream cheese that gives this pudding a slightly salty bite to it. To top it all of, drizzling rain of maple syrup and a dollop of fluffy cream. Innocently simple on its own, but these few components put together, gave birth to perfect harmony.
This Blueberry and Cream Cheese Croissant Pudding are perfect for brunch parties and equally perfect for tea. Well, now who am I kidding, this recipe is perfect all day long.
- 6 large eggs, beaten
- 1½ cups whole milk
- 4 tbsp maple syrup
- 1 tbsp vanilla extract
- ½ tsp salt
- 12 roughly torn, croissants
- 1 jar (10 ounces) high-quality blueberry jam
- 8 ounces cream cheese, cut into small cubes
- 6 tablespoons cold salted butter, thinly sliced
- 1 cup fresh blueberries
- 1 cup heavy cream
- Maple syrup, for serving
- Grease a 9x13 inch baking dish with butter.
- In a large bowl, whisk together the eggs, milk, maple syrup, vanilla and salt. Add the torn croissants and gently toss with egg mixture.
- Arrange half the croissants in the prepared baking dish. Dollop the jam and cream cheese over the croissants. Add the remaining croissants on top.
- Pour the remaining egg mixture over the croissants.
- Cover and place in the fridge for 30 minutes. When ready to bake, preheat the oven to 375 degrees F.
- Lay the thinly sliced butter over the croissants. Transfer to the oven and bake for 45-50 minutes or until the pudding is golden and crisp.
- If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.
- Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Stir in 1 tablespoon powdered sugar or maple syrup, if desired.
- Serve the french toast warm, topped with whipped cream, fresh berries, and maple syrup.