Blueberry Croissant Bread Pudding with Amaretto Cream Sauce

This one’s part brunch, part dessert, and all comfort. I don’t always remember exact measurements, but this recipe lives somewhere between indulgence and instinct. It’s a little larger than the average bread pudding — I use a full dozen buttery bakery croissants and don’t skimp on the blueberries. A whole pint, always fresh.

You can serve this warm out of the oven, but it’s the amaretto cream sauce that really brings it home. That’s Disaronno in the background — and yes, it absolutely goes in the sauce.

Ingredients

For the Bread Pudding:
12 full-size bakery croissants (buttery, not sweetened)
1 pint fresh blueberries
6 large eggs
2 cups heavy cream
1 cup whole milk
¾ cup sugar
1 tsp vanilla extract
½ tsp ground cinnamon
¼ tsp ground nutmeg
¼ tsp salt
½ cup sliced almonds (for topping)
Butter (for greasing the dish)
For the Amaretto Cream Sauce:
½ cup heavy cream
¼ cup sugar
1 tbsp unsalted butter
2–3 tbsp Disaronno amaretto
Pinch of salt

Instructions

1. Preheat the oven to 350°F (175°C). Generously butter a 9×13 baking dish.

1. Tear croissants into large bite-sized pieces and layer them evenly in the baking dish. Tuck blueberries in between the layers as you go.

1. Make the custard: In a mixing bowl, whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.

1. Pour the custard over the croissants. Press gently so all the pieces soak it up. Let it sit for 10–15 minutes to absorb fully.

1. Top with sliced almonds.

1. Bake uncovered for about 45–55 minutes, or until golden brown and the center is just set.

1. While it bakes, make the sauce: In a small saucepan over low heat, warm the cream, sugar, and butter until smooth. Remove from heat, stir in amaretto and a pinch of salt. Keep warm.

1. Serve warm, drizzled with the amaretto sauce. Leftovers reheat beautifully — if you’re lucky enough to have any.

Dear Reader,

I first made this with leftover croissants from the bakery around the corner. It turned into a Sunday favorite that never really needed tweaking. The richness of the custard, the burst of blueberries, and that almond liqueur finish — it’s hard to beat.

Whether you’re planning a special breakfast or need something warm and sweet to end the day, this one’s worth making a mess for.

❤️dl

Blueberry Croissant Bread Pudding with Amaretto Cream Sauce