You will need:
Butter or margarine for greasing
300 grams of bread, croissants (plain)
4 eggs
250 ml heavy cream (thick cream)
500 ml fresh milk
100 grams of brown sugar
50 g unsalted butter, melt
2 tsp grated lemon rind
200 g of frozen bluberry
How to make croissant blueberry pudding
Grease a 6 to 8 thin fruit bowl heat resistant volume 200 ml with butter or margarine and set aside. Preheat the oven to a temperature of 180 ° c, cut transversely croissant as thick as one centimeter then set aside.
Beat the eggs together with the heavy cream in a large bowl until well mixed. Stir in the milk, brown sugar, melted butter, grated lemon and orange peel, then stir.
Arrange the slices of croissants and blueberry in a bowl. pour the mixture into the cream until almost full. Let stand until the liquid is permeated by the croissant.
Put the dish in the oven, bake the bottom heat for 30 minutes. Replace with flame top, bake for 20 to 30 minutes more then raise. Let stand briefly, serve while warm.