This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the #SpringSweets Week recipes. All opinions are mine alone.
Welcome to #SpringSweetsWeek! This week I am joining a group of fun bloggers to bring you ideas and recipes for celebrating spring! In conjunction with the fun, sweet treat recipes, we are having an awesome giveaway that I know you will want to be a part of! All you have to do is follow the information below to enter.
Today, I made a Lemon Blueberry Croissant Bread Pudding! This bread pudding would be the perfect ending to any meal, and don't tell anyone, but it tastes awesome in the morning too! I used fresh bakery croissants because I love the additional layer of flavor they give to the dish. But, to be truthful, I never met a bread pudding I didn't love!
This recipe is easy to follow and it doesn't take long to make. It is easier however, to make the lemon curd a day or two before making the bread pudding. Once this recipe was made, I added a lemon sauce to the dish. The bread pudding is wonderful with or without the sauce, but I was looking for more lemon flavor, and this sauce is it! I placed the sauce on the plate under the bread pudding and then drizzled more on the top of the dish. Either way you fix it, you will love it!
Lemon Blueberry Croissant Bread Pudding
(serves approx. 6-8)
(printable recipe at end of page)
8 large Croissants
8 ounce Fresh Blueberries
3 Eggs
1 cup Heavy Whipping Cream
1/2 cup Sugar
Juice of 2 lemons
1 cup Lemon Curd
1/3 cup Sugar
2 teaspoon Corn Starch
2 teaspoons Lemon Peel, finely shredded
1/4 cup Lemon Juice
1/4 cup Butter
2 eggs, beaten
Lemon Sauce
1 cup Water
1/2 cup Sugar
2 tablespoons Cornstarch
1/8 teaspoon Salt
1 tablespoon Butter
2 tablespoon Lemon Zest
1/3 cup fresh Lemon Juice
1/4 teaspoon Vanilla
Start by making the curd:
In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
In a bowl, beat the 2 eggs.
Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
Add half of the egg mix to the bowl and stir to incorporate it.
Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.
To make the Bread Pudding:
Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in.
In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.
To make the Lemon Sauce:
Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
Place a small puddle of sauce on the plate.
Place a scoop of Lemon Blueberry Croissant Bread Pudding on top of the sauce. Enjoy warm or cold!
Thank you so much for stopping by today on Day 1 of #SpringSweetsWeek! Scroll down and find links to all of the other bloggers with delicious and fun recipes for today, plus info on how to enter the amazing giveaway!
Check out all these fun and yummy recipes:
- A PEEP into the Upcoming #SpringSweetsWeek Festivities by Culinary Adventures with Camilla
- Blueberry Shortbread by Cindy's Recipes and Writings
- Carrot Cake Balls by Strawberry Blondie Kitchen
- Carrot Cake Cupcakes by A Day in the Life on the Farm
- Carrot Cake Nest Cookies by Hezzi-D's Books and Cooks
- Carrot Cake Swirl Cheesecake by Cheese Curd In Paradise
- Coconut Lemon Pound Cake by The Crumby Kitchen
- Cream Cheese Sugar Cookies by Kelly Lynn’s Sweets and Treats
- Easy Marshmallow Popcorn Balls by House of Nash Eats
- Easy Peanut Butter Cornflake Bars by Creative Southern Home
- Healthier Orange Julius Copycat by Simply Inspired Meals
- Individual Italian Easter Breads by Cookaholic Wife
- Lemon Blueberry Croissant Bread Pudding by The Freshman Cook
- Lemon Blueberry Scones by A Joyfully Mad Kitchen
- Lemon Cream Pie by Home Sweet Homestead
- Lemon Ricotta Stuffed Crepes with Cherry Syrup by Cooking With Carlee
- Mini Key Lime Cheesecakes by Karen's Kitchen Stories
- Mini Strawberry Mousse Tarts by A Savory Feast
- Orange Pineapple Nice Cream Pops by Crumb Top Baking
- PB&J PEEPSomars by A Kitchen Hoor's Adventures
- Peach Blueberry Upside Down Cake by The Tip Garden
- Peeps Shortbread Checkerboard by Jolene's Recipe Journal
- Roasted Strawberry Mousse Tart by The Gingered Whisk
- Soft Frosted Lemon Cookies by Kate’s Recipe Box
- Spring Fruit and Rice Krispies Treat Kabobs by Blogghetti
- Strawberry Raspberry Smoothie by Books n' Cooks
- Sweet Breakfast Crepes by The Speckled Palate
- Toasted Pound Cake by Our Good Life
- Vanilla Bean Dutch Baby with Strawberry Hibiscus Syrup by The Baking Fairy
- White Chocolate Strawberry and Champagne Scones with Champagne Glaze by Family Around the Table
- White Cupcakes with Blueberry Frosting by Sweet Beginnings
- Xangos by Palatable Pastime

Monday #SpringSweetsWeek Recipes
Check out the amazing prizes you can win in our #SpringSweetsWeek Giveaway!








dessert bread pudding blueberries croissants lemon spring recipe #SpringSweetsWeek
dessert, treats, snacks, cake, comfort food

Lemon Blueberry Croissant Bread Pudding
ingredients:
Lemon Blueberry Croissant Bread Pudding
- 8 large Croissants
- 8 ounce Fresh Blueberries
- 3 Eggs
- 1 cup Heavy Whipping Cream
- 1/2 cup Sugar
- Juice of 2 lemons
- 1 cup Lemon Curd
Lemon Curd
- 1/3 cup Sugar
- 2 teaspoon Corn Starch
- 2 teaspoons Lemon Peel, finely shredded
- 1/4 cup Lemon Juice
- 1/4 cup Butter
- 2 eggs, beaten
Lemon Sauce
- 1 cup Water
- 1/2 cup Sugar
- 2 tablespoons Cornstarch
- 1/8 teaspoon Salt
- 1 tablespoon Butter
- 2 tablespoon Lemon Zest
- 1/3 cup fresh Lemon Juice
- 1/4 teaspoon Vanilla
instructions:
Lemon Curd
- In a medium saucepan, mix together the sugar, corn starch, lemon peel, and juice over medium heat.
- In a bowl, beat the 2 eggs.
- Go back to the saucepan, and stir in the butter until melted. Stir the sauce constantly until it becomes thick and bubbly.
- Add half of the egg mix to the bowl and stir to incorporate it.
- Add all the ingredients in the bowl back into the pan. Cook and stir for 2 more minutes, then remove from heat. Cover with wax paper and let cool. The curd can sit in the refrigerator for at least 3-4 days.
Lemon Sauce
- Place water in a sauce pan and add the sugar and salt. Use a sieve to put cornstarch through and into the pan, stirring as added. Use medium heat until smooth and it thickens. Stir in butter, lemon juice, and vanilla. Remove from heat.
- Place a small puddle of sauce on the plate.
- Place a scoop of Lemon Blueberry Croissant Bread Pudding on top of the sauce. Enjoy warm or cold!
Bread Pudding
- Chop the croissants into small bite size pieces. Place the croissants and the Blueberries into the pan. I used a Swiss Diamond round casserole to bake this in.
- In a separate bowl mix the three eggs, heavy whipping cream, 1 cup curd sugar, and the lemon juice.
- Pour the mix over the croissants, push all the ingredients down into thee mix so they are submerged, and bake at 350 degrees for 40-50 minutes. Make the lemon sauce while the bread pudding is baking.
Created using The Recipes Generator
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Swiss Diamond, Nancy’s Yogurt, Barlean’s, Sprinkle Pop, PEEPS, Melissa’s Produce, and Adams Extracts for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Eight (8) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.