12-18 miniature croissants
12 eggs
1 cup sweetened condensed milk
1/4 cup vanilla extract
4 cups fresh blueberries
1/2 cup pecans
1 cup butter
5⅓ cups white chocolate chips
6 T whiskey (or vanilla)
Tear croissants into pieces and spread over bottom of greased 9×13 baking dish. Combine eggs, sugar, sweetened condensed milk and vanilla, mix well. Pour evenly over croissants. Sprinkle blueberries and pecans over the top. Bake in preheated 350° oven for 50 minutes. Remove to wire wrack. Combine butter and white chocolate chips in double boiler, cooking until melted and smooth, whisking constantly. Stir in whiskey just before serving. Serve bread pudding with sauce. Serves 24!
From Carol's Kitchen 