First, thanks to vacations at Walt Disney World, I have discovered that I love bread pudding. Love it. In fact, I’d say that now I’m developing what could be considered an unhealthy obsession with it. While I wouldn’t say I’m a bread pudding expert, I’d like to say I know the good from the bad from the exceptional.


This brings me to my second point of today…  Whomever invented this recipe is a genius. A complete and total genius.

I’m a big fan of Sunshine Seasons in The Land building and I always have been. If they could somehow figure out how to bottle the smell of the inside of that building and then sell it, it would be one of the happiest days of my life. Anyway, to me Sunshine Seasons is one of my special happy places. Ever have a favorite spot that, when you visit, you feel you’re finally at Disney and your vacation has really started? The Land and Sunshine Seasons does exactly that for me.

There was a time where a stop for a meal there used to mean I just finished riding Soarin’, I was about to go ride Soarin’, or I had just gotten my paper Fastpass to go ride Soarin’ later. I remember the first time I ate there, I was surprised by how good the food was and how, despite how full the seating area was, the wait for food was never really that long. I guess that’s why I somewhat irrationally think of it as my private spot… Strange since it’s one of the busiest areas in Epcot.

While I’ve been to Sunshine Seasons numerous times, I somehow never got around to trying this and I so totally regret it now. Croissants?  Blueberries? Bread pudding? This was made for my mouth. It’s on my “must eat” list for next trip… And it’s also on my “I’m going to make this all the time” list for at home.

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This is fast and easy, almost impossible to mess up. The crust is crunchy, the inside is sweet, moist, and almost has a pillow-like texture. The blueberries make the whole thing fresh and just oh-so-yummy.

The right mix of buttery bread and sweetness, I think this may challenge Tusker House’s banana bread pudding as best bread pudding on property. And did I mention, while it doesn’t make the kitchen smell like The Land building, it does make your house smell like cakes and blueberries. No complaints on that here!

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Croissant Berry Pudding

As is served at Sunshine Seasons, The Land Pavilion, EPCOT

  •   5 eggs
  •   24 ounces heavy cream
  •   3/4 cup sugar
  •   1 tablespoon vanilla
  •   1 pint blueberries
  •   1 pound croissants

Preheat oven to 375.

Combine eggs, cream, sugar, and vanilla. Set aside.

Tear croissants into large pieces. In a large baking dish sprayed with non-stick spray, spread about half of the croissant pieces in one layer in baking pan. Scatter with a layer of blueberries. Top with remaining croissant pieces and blueberries.  Pour in liquid and sugar mixture and allow to soak for 10-20 minutes or overnight.

Bake in 375 degree oven for 1 hour until liquid is absorbed and mixture is cooked through.  Serve immediately.


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