Blueberry Croissant Pudding - a simple and irresistible dessert

Just as bread pudding is making waves, it's worth noting that this dish has long been a popular treat abroad. In European countries, almost any type of bread is used, combined with a pudding mixture, and baked for about 30 minutes—ready to enjoy hot and fresh...

This time, we’re making Croissant Pudding. Croissants are more flaky and buttery compared to regular bread, making them perfect for achieving a crispy texture. For the pudding, we'll use a water bath method to ensure an exceptionally smooth consistency. Combined with the crispy croissants, the texture and flavor are perfectly harmonized. Additionally, to balance the sweetness, I’ve added slightly tangy blueberries, which bring just the right touch of contrast to the dessert.

Ingredients

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Croissant	3 pcs
Egg	2 bulbs
Milk	300ml
Heavy Cream	150ml
Blueberry	100g
Chocolate (chopped)	30g
Sugar	20g
Butter	10g
Icing Sugar (optional)	to garnish

Steps

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1. Preheat the oven to 160°C. Mix together the eggs, milk (I used almond milk, but regular milk works too), cream, and sugar until well combined.

2. In an oven-safe skillet, heat the butter over low heat until melted. Tear the croissants into pieces and cook for 2 minutes. Then turn off the heat.

3. Pour the mixture from step 1 into the skillet.

4. Add chocolate chips and blueberries.

5. Place the entire pan into the oven. Pour hot water into the baking tray until it reaches about 1/3 of the height of the pan. Bake for 30-35 minutes.

6. Finally, sprinkle with icing sugar and enjoy while still warm!