Summer is the perfect time, for all things, BLUEBERRY. (Ok, and corn, tomatoes, peaches, and strawberries…) But, since Chase loves blueberries, the most. And, since I recently created this recipe (inspired by Ina Garten’s Croissant Bread Pudding) using blueberries (in lieu of raisins), we’re going with it. This Blueberry Croissant Pudding is sure to be a big hit at your next summer barbecue. I promise!
I first made blueberry croissant pudding, a few years ago. But, I almost didn’t, because the recipe I originally used, called for raisins. I don’t like raisins, especially in desserts! The only exception I’ll make is a raisin bagel. (I know. Strange.) It turned out exceptional with the blueberries. It shortly became one of Scott’s favorites, along with our parents’ favorites!
My Mother-in-Law is a great baker. She made this recipe, recently, and tweaked it a bit. (In addition to using the blueberries in lieu of the raisins.) Between the two of us, we pretty much altered it to be it’s own recipe. It’s less fattening, and in our opinion, much tastier! (However, I still need to give most of the credit to Ina! It was her original recipe that got us, here!)