Want to make something for brunch or breakfast that will be a major crowd pleaser? Want it to be super easy and low stress too? Well I give you Blueberry Almond Croissant Pudding. This has been a winner every time I have served it. I made it for Mother’s Day for my Mom. I made it for Cal Fire (I love them so much) when they were saving the Ranch during the Cherokee Fire I made it for a Ranch Day. Each time, it was met with rave reviews and recipe requests. The almond paste gives it a very subtle nutty flavor that is divine! You can omit the almond paste, but I think it’s what make this dish so good.
Best brunch dish ever.
Blueberry Almond Croissant Pudding
7 large croissants , cut up
2 cup fresh or frozen blueberries
2 packages (8 oz.) cream cheese, room temperature
1 1/2 cups sugar
1 package almond paste
2 teaspoon vanilla
2.5 cup milk
Layer croissant pieces, blueberries, and small chunks of the almond paste in a 9×13 baking pan. Meanwhile, beat cream cheese, sugar, eggs and vanilla in your stand mixture until well blended. Slowly incorporate the milk. Pour the mixture over croissant pieces. Put in your refrigerator overnight.
I love watching the bread soak up the liquid goodness.
Bake at 350°F for 50 to 60 minutes or until set in center and golden brown and a knife comes out of the center clean.
It’s just that easy! But if you need some more breakfast/brunch ideas, may I recommend…
Caramel Pecan Rolls & Cinnamon
The Most Delicious Banana Bread Recipe Ever!
Spring Sausage Casserole
‘I can pickle that’ has become my mantra. I know I say that every year and every year I say this is the final year, but who am I kidding? I have a canning addiction. I’ve really gotten into pickling fruit because it compliments my charcuterie plates well. I love being able to make a whole plate of amazing cured fruit and meat, it’s a simple pleasure.
This is what a blueberry bush looks like.
One of my friends recently told me she had pickled blueberries with a fancy meal she ate. Of course the ‘I can pickle’ that voice went off in my head and I had a new mission in life, pickled blueberries.
I finally made and ate some and I was not disappointed. They are tart, but sweet, with spiced warm undertones. I think they’d be delicious on ice cream! Or in a salad! Here is the recipe I used. Enjoy!
- 3 cinnamon sticks
- 1 teaspoon whole cloves
- 1 teaspoon whole allspice berries
- 1 1/2 cups red wine vinegar
- 2 quarts fresh blueberries, washed and picked over
- 1 cup white sugar
- 1 cup brown sugar
The start of pickles.
Place the first 3 ingredients into a cheesecloth square, to make a spice sachet. Put into a large saucepan with the vinegar. Bring to a simmer over medium heat; cook for 5 minutes.
Ready for their bath.
Stir blueberries into the saucepan, and cook until heated through, about 5 minutes. Gently shake the pot. Do not stir or you will break the berries. Remove from heat, cover, and let stand at room temperature for 8 to 12 hours.
Strain berries from the liquid and remove the spice sachet. Place berries to hot, sterilized canning jars. Return vinegar to the saucepan and place over high heat. Stir in the white and brown sugars; bring to a boil. Boil until thickened, about 5 minutes.
Ladle hot syrup over berries, leaving 1/2 inch headspace. Process for 15 minutes in a boiling water canner. I like to give them a week to really pickle before I eat them.
Blueberry Meyer-Lemon Jam
Spiced Blueberry Jammin’
Blueberry Jam Sugar Scrub