Blueberry Bread Pudding

• 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

1. Heat the oven to 375F.
2. Cut the croissants into 2-inch pieces, toast them in the oven for 10 minutes. Remove and cool.
3. 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.
4. 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.
5. Serve warm or at room temperature.

croissants, blueberries, eggs, sugar, cinnamon, nutmeg, vanilla

Taken from tastykitchen.com/recipes/desserts/blueberry-bread-pudding/ (may not work)