These really were surprisingly delicious, and so easy! I changed it a little bit to make it even easier. First, I lined the baking sheet with parchment paper (so cleanup was a breeze). Also, rather than sprinkle the blueberries, and then the powdered sugar before rolling it up, I just tossed them both together before placing them on the croissants. Make sure you seal it really well, otherwise the filling will leak. These were really good right out of the oven... and I'm sure they'll also be wonderful for breakfast tomorrow!

Reviewed On: Nov. 19, 2009

After baking, it came out as soggy bread chunks... the texture was unappealing. It tasted OK, but is not the best bread pudding recipe on this site.

Reviewed On: Nov. 18, 2009

These were wonderful! I used a vegetable peeler in order to get potato chips which were literally paper thin-- it really improved their crunch! I also tried sea salt, which was delicious. However, when you make them, IGNORE the cooking time completely. Stand there and just watch them. When they are browned, crispy, and fragrant, they're done. It took only 2 min. for mine to finish.

Reviewed On: Nov. 2, 2009