One of the guests favorite dishes at the Don Gaspar Inn is the Croissant Bread Pudding. We usually serve it on Sunday and it always pleases. Below is the basic recipe using Blueberries and cream cheese. The great thing about this recipe is that you can vary it by changing the fruit and the accent flavoring.
You can create this with any berry combination. We have used canned peaches and a ginger preserve combination which is a special surprise flavor. Slivered almonds on top are a nice accent.
Using pie fillings works too for instance cherry pie filling with dark chocolate pieces for Valentine Day or any other special occasion. We have made it with apple pie filling with cinnamon pecans on top. Use your imagination and feel free to substitute ricotta cheese or sour cream for the cream cheese.
from the kitchen of the Don Gaspar Inn
Croissant Bread Pudding
With blueberry and cream cheese
3 Tablespoon butter
¼ cup brown sugar
½ cup (approx) blueberry preserves or jam
8 -16 oz. Cream cheese softened
1 – pkg fresh or frozen blueberries
12-15 cocktail sized croissants sliced in half
1 cup half and half
½ cup milk
Optional ¼ cup sugar
1 teaspoon vanilla
Coat a 9x13 oven proof pan with non stick spray. Melt butter and pour in bottom of pan, sprinkle brown sugar evenly. Spread about 2 teaspoon cream cheese on the bottom half of the croissant, top with 1 teaspoon blueberry preserves and about 5 blueberries. Place each croissant closely together in the pan about 5 each in 3 rows.
Mix eggs, half and half, milk, sugar and vanilla. Pour over the croissants. You can cover and refrigerate overnight and bake the next morning.
Bake @ 350 for 45 minutes.