Blueberry Croissant Bread Pudding with Amaretto Cream Sauce
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
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- Preheat the oven to 350°F (175°C). Generously butter a 9×13 baking dish.
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- Tear croissants into large bite-sized pieces and layer them evenly in the baking dish. Tuck blueberries in between the layers as you go.
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- Make the custard: In a mixing bowl, whisk together eggs, heavy cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt until smooth.
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- 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.
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- Top with sliced almonds.
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- Bake uncovered for about 45–55 minutes, or until golden brown and the center is just set.
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- 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.
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- Serve warm, drizzled with the amaretto sauce. Leftovers reheat beautifully — if you’re lucky enough to have any.
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
