Sunshine Seasons: Croissant Berry Pudding

Croissant Berry Pudding

Sunshine Seasons, The Land Pavilion, EPCOT

1.5 pounds of croissants
24 ounces heavy cream
8 ounces eggs
6 ounces sugar
1 tablespoon vanilla extract
3 ounces blueberries

Mix all except the blueberries and croissants, then add blueberries and pour over croissants. Cover and bake for 40 minutes at 350, remove foil and bake an additional 15 to 20 minutes.

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