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Blueberry Amaretto Bread Pudding

Flaky croissants and juicy blueberries immersed in an amaretto-infused custard, baked until goldenlicious, and drizzled in heavenly amaretto sauce!
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Prep Time 1 hour
Cook Time 40 minutes
Resting Time 2 hours
Total Time 3 hours 40 minutes
Course Dessert
Cuisine American
Servings 8 Servings

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!

Notes

*Brioche or challah bread can also be used.
**If your croissants are already dry/stale, you can skip this baking step.
***You can also prepare this bread pudding the night before, allow it to soak overnight, then bake it in the oven the next day. If soaking overnight, let the bread pudding sit out at room temperature for 30-45 minutes before baking.