Lemon Blueberry Bread Pudding is a tasty way to use up stale croissants. Fresh lemons and blueberries give this dessert intense flavor. This makes a small batch of 4-5 servings.

I got a little greedy at the bakery. It’s easy to do. You go in for a small loaf of bread and then the almond croissants catch your eye. And the chocolate croissants, and the cheese bread. Then you think some plain croissants would be great for sandwiches. Instead of walking out with one small loaf of bread, I walked out with a bag of goodies.

Of course I ate the almond and chocolate croissants right away. I also worked on the breads but the plain croissants just sat in the fridge. After a couple of days, they had lost their crispy, butter feel but what a shame to throw them away.

Last Spring I went to a food bloggers conference. Let me tell you, they feed you way more than you can eat. One night they served lemon blueberry bread pudding. The texture was smoother than most bread puddings I’ve had so I asked the chef about it. He said they used the left-over croissants from the hotel’s breakfast buffet to make the bread pudding.

I thought I’d use my stale croissants to replicate the restaurant’s lemon blueberry bread pudding. I only had four ramekins so I used a tea cup for the last one. Honestly, the glass tea cup shows off the beautiful colors of this bread pudding. If you use tea cups, make sure they’re oven proof first.

Lemon Blueberry Bread Pudding is wonderful served warm but is also very nice served cold. Top them with a little whipped cream or powdered sugar for a more polished look or serve them plain. You really can’t go wrong.

Lemon Blueberry Bread Pudding

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Ingredients

• 2 large croissants cut into small pieces (about 3 cups)
• ¼ cup plus 2 tablespoons sugar
• 2 tablespoons cornstarch
• 1 ¼ cups whole milk
• 2 egg yolks
• 1 tablespoon lemon zest
• pinch of salt
• ¼ cup lemon juice
• ½ cup fresh blueberries
• 1 tablespoon butter

Instructions

1. Cut the croissants into 1/4 inch cubes and place in a bowl. Butter 4 - 5 ramekins and preheat the oven to 350°F.
2. In a medium saucepan, mix the sugar and cornstarch together.
3. Whisk in milk and egg yolks. Then add the lemon zest and salt.
4. Heat over medium heat whisking constantly until the mixture boils. Continue cooking until the mixture thickens. It should coat a spoon (or the whisk) thickly.
5. Remove from heat and whisk in lemon juice and butter.
6. Pour hot pudding over the cubed croissants. stir to mix. Then stir in the blueberries.
7. Divide the bread pudding between your ramekins. Place ramekins in a baking dish (I used a 15 x 10 inch pyrex pan) and fill with water half way up the sides of the ramekins.
8. Place the baking dish with ramekins in the center of the oven and bake for 30 minutes or till golden brown on top.
9. Serve hot or cold.

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