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Privacy NoticeCroissants have long been a breakfast staple – and for good reason. Now, you can take those buttery, flaky pastries to the next level by baking them into a pudding that, paired with blueberries, is the perfect breakfast dish. Blueberry pudding
The blueberry pudding is like dessert for breakfast
Serves 6 Ingredients 4 croissants 175g frozen blueberries 50g caster sugar Zest and juice of 1 lemon 5 medium British Lion eggs 300ml whole milk Flaked almonds Icing sugar to dust Method Preheat the oven to 200°C/180°C fan/gas mark 6. Lightly oil a 1.2ltr ovenproof dish. Diagonally slice the croissants vertically into 5-6 pieces. Mix the blueberries with the sugar and lemon zest. Arrange the croissant slices and blueberries in two layers in the dish. Drizzle over the lemon juice. Beat the eggs and milk together and pour over the croissants. Leave to soak for 5 minutes, pushing them down with a fork as they soak up the liquid. Scatter over the almonds and bake for 25-30 minutes or until the top is golden and the mixture all puffed up. Carefully remove from the oven, and leave to cool for 5 minutes. Dust with icing sugar and serve warm or cold. Story SavedYou can find this story in  My Bookmarks.Or by navigating to the user icon in the top right.Follow OK! MagazineFacebookTwitterCommentMore OnFood
