Blueberry Cheesecake Croissant Puddings

A lovely springtime croissant bread pudding, with a pop of wild blueberries and a cheesecake shortcut!

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Step 1

Whisk custard ingredients until smooth. If making the recipe ahead, refrigerate.

Step 2

Slice croissants

Step 3

Cut cheesecake into cubes

Step 4

Grease 20 Ramekins To each ramekin: Add in sliced croissants Add in some pieces of cheesecake Pour in 1/4 c. custard mixture Top with a Tablespoon of wild blueberries Add remaining custard to the ramekins Gently press down to soak. ❄️ Make Ahead * Cover and refrigerate overnight (preferred) * Or rest at least 30 minutes before baking

Step 5

Bake * 180°C (350°F) * 25–35 minutes **Done when:** * Centers are just set (slight jiggle OK) * Tops lightly golden Serve * Rest 10 minutes * Light dusting powdered sugar * Add whipped cream + a few berries * Optional: light white chocolate drizzle --- ## ✨ Notes * Do not overfill ramekins (max ¾ full) * Do not overbake (keeps texture creamy) * Reheat at 150°C for 10–15 minutes if needed