Huckleberry Bread Pudding

Ingredients:

5 tbsps Blueberry EVOO or Lemon

6-8 croissants, cut into 1 1/2 inch pieces

1 cup huckleberries, fresh or frozen

1 tbsp lemon zest, grated

4 large eggs

¼ Cup Huckleberry Balsamic

¼ cup granulated sugar

1 tsp vanilla extract

1 1/4 cups heavy cream

1 1/4 cups whole milk

Directions:

1. Preheat oven to 350°F. Grease six 8-ounce ramekins or one 8×12-inch baking dish with your Blueberry or Lemon EVOO

2. Combine the berries, Huckleberry Balsamic, and lemon zest in a small bowl.

3. Layer enough croissants to cover the bottom of your pan, then put a layer of your berry-lemon mixture, then repeat. Try not to overfill your baking dish or ramekins as the dough will rise.

4. Whisk the eggs, sugar, and vanilla together in a medium bowl or large 4-cup measuring cup. Stir in the cream and milk.

5. If using ramekins, divide the egg mixture evenly among the ramekins. If using a baking dish, evenly distribute the egg mixture over the filling.

6. If using ramekins, bring a kettle of water to a boil. Place the ramekins in a roasting pan and fill the pan with boiling water until the water line is half way up the ramekin sides. Take care not to splash any water into the bread puddings.

7. If using a baking dish, put it straight into the oven. Bake both versions for 30-35 minutes until the custard is set and the tops are golden brown.

8. Remove from oven and dust with powdered sugar.