Blueberry Bread Pudding

Heat the oven to 375F.

Cut the croissants into 2-inch pieces, toast them in the oven for 10 minutes. Remove and cool.

Raise the oven heat to 400F. Butter a 9-inch square glass baking dish. Combine the toasted croissants with the blueberries in the baking dish. Whisk together the eggs, half-and-half, sugar, cinnamon, and nutmeg. Stir in the vanilla. Pour over the croissants and sprinkle with the almonds.

Place the baking dish in a large baking pan. Add enough hot water to come halfway up the sides of the dish. Bake for 50-60 minutes or until the pudding is set and the top is golden. Make sure to check the pudding after about 10 minutes. Take a spoon and push the croissants down in the egg mixture. Remove the baking dish from the water, cool on a wire rack.

Serve warm or at room temperature.