Flaky croissants and juicy blueberries immersed in an amaretto-infused custard, baked until goldenlicious, and drizzled in heavenly amaretto sauce!
Although most people dread the dark and dreary nights of winter, I actually don’t mind them. For one thing, the shorter days give you an excuse to turn in early, and enjoy the comfort of your own peaceful home. As an introvert who finds the world way too “people-y” overall, winter is when I get my much needed-break from socialization.
Not only is winter the best time to hibernate, but it’s also the best time to enjoy warm and comforting desserts. And when it comes to warm and comforting, you can’t beat a good bread pudding…
This Blueberry Amaretto Bread Pudding has heaven writing ALL. OVER. IT. With fluffy croissants baked to golden perfection in an amaretto custard, as well as juicy blueberries and the most divine amaretto sauce, every spoonful is pure bread pudding bliss.
Why you’ll love this bread pudding
- Blueberries and amaretto are a match made in tastebud heaven.
- Tender, flaky croissants, juicy blueberries, crisp almonds, and smooth amaretto sauce all in one bite!
- Great for dessert OR breakfast!
- Super simple and a great make-ahead dessert.
- It tastes even better the next day since it’s had more time to absorb all of that delicious flavor of the custard.
What kind of bread is best?
The simple answer is dry or day-old bread. Stale bread does a better job of soaking up the custard without making the bread pudding soggy. When it comes to the type of bread, I prefer to use croissants. They’re buttery, extra flaky, and transform into fluffy pillows of deliciousness when baked in the custard.
If you can’t find croissants, or if you prefer a different bread, challah and brioche work great too!
What if I only have fresh bread?
Dry it out in the oven! Since I rarely keep bread long enough for it to go dry or stale, I usually use the oven-drying method. All you have to do is scatter the bread (either cut into cubes or torn) evenly on a baking sheet, and bake in a 350ºF oven for 8-10 minutes. Not only does this dry out the bread, but it also toasts it, giving the bread pudding extra flavor overall!
Can I use frozen blueberries?
It depends. I used frozen blueberries that I had picked myself and flash-froze in the freezer. Oftentimes, the frozen blueberries you buy at the store contain a lot of liquid. The extra liquid might throw off the custard to bread ratio. So to answer your question, either fresh blueberries or hand-picked flash-frozen blueberries work best.
Can I make this without the amaretto?
Certainly! If you want to make a non-alcoholic version without losing the almond flavor, simply replace the ameretto with another 1/4 teaspoon of almond extract in the custard. So instead of 1/2 teaspoon, you’ll add 3/4 teaspoon. For the sauce, substitute the amaretto with 1/2 teaspoon almond extract.
How to make Blueberry Amaretto Bread Pudding
- Prep the bread. Use 13 ounces of dry/stale bread. If necessary, use the oven method (mentioned above) to dry out your bread. Either cube or tear the bread into bite-sized chunks; set aside.
- Make the custard. In a large mixing bowl, whisk 1 and 1/4 cups granulated sugar, 3 egg yolks, 1 whole egg, 2 Tablespoons amaretto liqueur, 1 teaspoon vanilla, 1/2 teaspoon almond extract, and 1/4 teaspoon salt together until combined. Gradually stir in 1 cup whole milk and 1 cup heavy cream.
- Toss in the bread and blueberries. Add the bread and 1 and 1/2 cups blueberries to the custard. Use a silicone spatula to gently fold everything together until all of the bread is completely saturated in the custard. Pour bread pudding mixture into a greased 8-inch square baking dish.
- Allow bread pudding to soak. Cover the bread pudding with plastic wrap. Let rest and soak for at least 2 hours. If making the night before, cover and place bread pudding in the refrigerator.
- Top the bread pudding. Sprinkle 1 tablespoon granulated sugar evenly over the bread pudding. Sprinkle 1/3 cup sliced almonds on top.
- Bake the bread pudding. If you made the bread pudding the night before, allow the bread pudding to sit at room temperature for 30-45 minutes to take the chill off. Bake the bread pudding for 35-40 minutes, or until golden and toasty.
Blueberry Amaretto Bread Pudding
Ingredients
- 13 ounces croissants, torn*
Custard:
- 1 ¼ cups granulated sugar
- 3 egg yolks
- 1 egg
- 2 Tablespoons amaretto liqueur
- 1 teaspoon vanilla
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 cup heavy cream
- 1 cup whole milk
- 1 ½ cups fresh blueberries
For Topping:
- 1 Tablespoon granulated sugar
- ⅓ cup sliced almonds
Amaretto Sauce:
- ⅓ cup granulated sugar
- 1 Tablespoon all-purpose flour
- ⅛ teaspoon salt
- 2 Tablespoons unsalted butter
- 1 cup heavy cream
- 2-3 Tablespoons amaretto liqueur
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350ºF. Scatter the torn croissants evenly in a single layer on a baking sheet. Bake until dry and toasted, about 8-10 minutes.** Allow croissants to cool while you prepare the custard.
Make the Custard:
- In a large bowl, whisk the sugar, the egg yolks, egg, amaretto, vanilla, almond extract, and salt until smooth. Stir in the heavy cream and milk until combined. Gently fold in the croissants and blueberries.
- Pour mixture into a greased 8-inch square baking dish, gently pressing down on the bread to ensure that all of the pieces are completely saturated in the custard. Allow to sit and soak for at least two hours***.
- Preheat the oven to 350ºF. Sprinkle the 1 tablespoon of sugar evenly over the bread pudding, followed by the sliced almonds. Bake in the oven for 35-40 minutes, or until golden and toasty.
Make the Sauce:
- Combine the sugar, flour, and salt in a small bowl. In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the sugar-flour mixture until combined. Gradually pour in the heavy cream, and continue whisking until sauce is thickened and coats the back of a spoon. Once thickened, remove saucepan from stove and stir in 2 Tablespoons of amaretto and the vanilla. Add more amaretto, if desired.
- To serve, slice/scoop bread pudding into bowls. Drizzle sauce on top, and enjoy!