Ingredients
8 whole Croissants
2 cups Blueberries, Fresh Or Frozen
5 whole Eggs
2 cups Half-and-half
1 cup Sugar
1 teaspoon Cinnamon
1/2 teaspoons Nutmeg
1 teaspoon Vanilla
2 Tablespoons Slivered Almonds
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Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
Bread baking kit — banneton, lame, liner, dough scraper, whisk
Electric knife — effortless bread slicing, holiday turkey carving
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Heat the oven to 375F. Cut the croissants into 2-inch pieces, toast them in the oven for 10 minutes. Remove and cool. Raise the oven heat to 400F. Butter a 9-inch square glass baking dish. Combine the toasted croissants with the blueberries in the baking dish. Whisk together the eggs, half-and-half, sugar, cinnamon, and nutmeg. Stir in the vanilla. Pour over the croissants and sprinkle with the almonds. Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50-60 minutes or until the pudding is set and the top is golden. Make sure to check the pudding after about 10 minutes. Take a spoon and push the croissants down in the egg mixture. Remove the baking dish from the water, cool on a wire rack. Serve warm or at room temperature.