Blueberry Pineapple Croissant Pudding Or Pie

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• butter-flavored cooking spray (as mazola)
• 6 bakery plain croissants
• 1/4 teaspoon ground cinnamon, about
• 1/4 teaspoon apple pie spice, about
• 1 (1 ounce) can comstock more fruit premium blueberry pie filling, divided
• 1 -8 1/4 ounce delmonte crushed pineapple in syrup or 1 (1 ounce) can delmonte fresh cut pineapple chunks in juice, divided and juice reserved
• 1/2 lemon, juice of, fresh
• 2 large fresh eggs, beaten
• 2/3 cup half-and-half cream, divided, approximately
• 1/2 teaspoon pure vanilla extract
• sugar or splenda sugar substitute, as needed
• 6 tablespoons butter
• 1 -2 ounce grand marnier or 1 teaspoon brandy extract

Recipe

• 1 preheat oven to 350°f.
• 2 spray 2 quart rectangular oven casserole dish with butter spray.
• 3 slice croissants crosswise in half.
• 4 place bottom half in dish.
• 5 reserve tops.
• 6 pour enough half-and-half over croissants in the dish to almost cover them.
• 7 spoon about 1 tablespoon blueberry pie filling on each croissant half in the dish.
• 8 reserve about 1/4 can of the filling in a small sauce pan. set aside.
• 9 with a slotted spoon, spoon some of the drained pineapple on top of the pie filling.
• 10 reserve several tablespoons pineapple and add it to the reserved pie filling (above).
• 11 reserve syrup or pineapple juice from can and set it aside.
• 12 spread fruit over croissant halves already in the bottom of the dish and place top halves of croissants in the dish.
• 13 in a small bowl with a wire whip make a sauce by whisking together 2 eggs, 1/3 cup half-and-half, reserved pineapple juice or syrup, juice of 1/2 lemon, 1/2 teaspoon pure vanilla extract, plus 2 to 4 tablespoons less sugar or artificial sweetener such as splenda.
• 14 pour this over all.
• 15 press down gently on the croissants with the back of a spoon so that they absorb the sauce.
• 16 sprinkle with cinnamon, apple pie spice and dot with butter patties.
• 17 bake about 40 minutes at 350°f or until liquid absorbs and croissants are golden brown.
• 18 serving sauce: when ready to serve, in a small saucepan, combine the remaining pie filling, pineapple, 2 tablespoons butter and 1 or 2 ounces grand marnier brandy.
• 19 sweeten to taste.
• 20 heat slowly over low heat while stirring gently to combine and prevent sticking.
• 21 allow sauce to thicken slightly and spoon on top of pudding pie.
• 22 serve warm.