1. Heat oven to 375°F. 2. Cut croissants into 2-inch pieces; toast them in the oven 10 minutes. Remove and cool. 3. Raise oven heat to 400°F. 4. Butter a 9-inch square glass baking dish. 5. Combine the toasted croissants with the blueberries in the baking dish. 6. Whisk together the eggs, cream, sugar, cinnamon and nutmeg; stir in the vanilla. 7. Spoon mixture over the croissants; sprinkle with slivered almonds. 8. Place the baking dish in a large baking pan; add enough hot water to come halfway up the sides of the dish. 9. Bake 50-60 minutes, or until pudding is set and the top is golden. 10. Remove the baking dish from the water; cool on a wire rack. Serve warm or at room temperature. ---------------------------------------------------------------------------
Nutrition
Ingredients
