Double Blueberry Cheesecake Croissant Bread Pudding

A stunning and droolworthy combination of buttery croissants, sweet blueberry jam, tart blueberries, ricotta cheese, and fresh lemon zest. Perfect for breakfast, brunch, or any get-together.

By @cherylshealthylife

Original recipe source

Cook time: 75 minutes

Servings: 6

Ingredients

• 1 sheet parchment paper
• 3 large croissant
• 0.33 cup blueberry jam
• 0.33 cup ricotta cheese
• 0.5 cup blueberries
• 3 egg
• 0.25 cup milk
• 0.75 cup heavy cream
• 2 tsp vanilla extract
• 0.25 tsp almond extract
• 0 pinch salt
• 2 tbsp turbinado sugar
• 1 lemon lemon zest
• 0.25 cup blueberries additional, optional
• 0 maple syrup for serving

Instructions

1. Preheat the oven to 350°F (175°C).
2. Line a loaf pan with parchment paper or grease a 9-inch pie dish lightly with oil.
3. Slice 3 large or 4 medium croissants evenly and place them into the prepared dish. Squeeze as many slices in as you can.
4. Spread 1/3 cup blueberry jam and 1/3 cup ricotta cheese over the croissant slices, followed by 1/2 to 3/4 cup fresh blueberries.
5. In a large measuring cup, whisk together 3 eggs, 1/4 cup milk, 3/4 cup heavy cream, 2 teaspoons vanilla bean paste or extract, 1/4 teaspoon almond extract, and a pinch of salt.
6. Pour the egg and milk mixture over the croissants, pressing them down with a fork to ensure they soak up the mixture.
7. Cover and let rest for 20 minutes at room temperature.
8. Combine 2 tablespoons raw turbinado sugar with the zest of one lemon together.
9. Sprinkle the sugar and lemon zest mixture over the bread pudding.
10. Bake the assemblage for 30 minutes, add more blueberries if desired, then bake for an additional 20-25 minutes or until golden brown and set.
11. Let cool before slicing and serve with a drizzle of maple syrup, if desired.