Blueberry Pineapple Croissant Pudding or Pie Recipe

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Blueberry Pineapple Croissant Pudding or Pie
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Ingredients
13
Count
Nutrition
500
Calories
Total time
70
Minutes
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Ingredients:

  • 1/4 tsp ground cinnamon , about
  • 1/4 tsp apple pie spice , about
  • 1 (1 oz) can comstock more fruit premium blueberry pie filling, divided
  • 1 -8 1/4 oz delmonte crushed pineapple in syrup or 1 (1 ounce) can delmonte fresh cut pineapple chunks in juice, divided and juice reserved
  • 6 tbsp butter
  • 1 -2 oz grand marnier or 1 tsp brandy extract

Directions:

  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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 500.01 Kcal (2093 kJ)
Calories from fat 297.9 Kcal
% Daily Value*
Total Fat 33.1g 51%
Cholesterol 102.53mg 34%
Sodium 286.1mg 12%
Potassium 68.68mg 1%
Total Carbs 40.46g 13%
Sugars 0.41g 2%
Dietary Fiber 2.26g 9%
Protein 10.8g 22%
Vitamin C 2.9mg 5%
Vitamin A 0.1mg 5%
Iron 0.9mg 5%
Calcium 43.5mg 4%
Amount Per 100 g
Calories 321.65 Kcal (1347 kJ)
Calories from fat 191.64 Kcal
% Daily Value*
Total Fat 21.29g 51%
Cholesterol 65.96mg 34%
Sodium 184.05mg 12%
Potassium 44.18mg 1%
Total Carbs 26.03g 13%
Sugars 0.27g 2%
Dietary Fiber 1.46g 9%
Protein 6.95g 22%
Vitamin C 1.9mg 5%
Vitamin A 0.1mg 5%
Iron 0.6mg 5%
Calcium 28mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 12.3
    Points
  • 14
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

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