White Chocolate Blueberry Bread Pudding

White Chocolate  Blueberry Bread Pudding

Serves 24

Page 168 of Marshes to Mansions

12 to 18 miniature croissants

12 eggs

2 cups sugar

1 cup sweetened condensed milk

¼ cup vanilla extract

4 cups fresh blueberries

½ cup pecans

1 cup (2 sticks) butter

5 1/3 cups white chocolate chips

6 tablespoons whiskey

Tear the croissants into pieces and spread over the bottom of a greased 9x13-inch baking dish.  Combine the eggs, sugar, sweetened condensed milk and vanilla in a bowl and mix well.  Pour evenly over the croissants.  Sprinkle the blueberries and pecans over the top.  Bake in a preheated 350-degree oven for 50 minutes.  Remove to a wire rack.  Combine the butter and white chocolate chips in the top of a double boiler over simmering water.  Cook until the mixture is melted and smooth, whisking constantly.  Stir in the whiskey just before serving.  Serve the bread pudding with the sauce over the top or on the side.