Ingredients

• 1 qt. Milo’s Lemonade
• 12 Croissants
• 1 qt. liquid egg
• 2 qt. heavy cream
• 4 c. sugar
• ¼ c. cinnamon
• 2 tbsp. vanilla extract
• 2 pints blackberries fresh
• 1 12 oz can sweetened condensed milk
• 1 2lb bag confectioners sugar
• 3 tbsp. butter

Instructions

1. Preheat the oven to 350F.
2. Grease a baking dish with butter.
3. Cut croissants into cubes and add to a bowl.
4. In a separate bowl whisk together eggs, cream, 3 cups sugar, cinnamon and vanilla.
5. In a saute pan add 1 cup sugar and blackberries and simmer for 5 minutes.
6. Strain the blackberry syrup through a china cap to remove seeds and set aside.
7. In another bowl mix lemonade, confectioners sugar and sweetened condensed milk.
8. Pour your egg mixture into the bowl with the croissants and mix together gently.
9. Pour mixture into your casserole dish and press down with a spatula.
10. Drizzle the blackberry syrup over the mixture and gently press in but do not mix.
11. Bake your bread pudding covered for 1 hour or until the middle of the pudding is set.
12. Drizzle the lemonade glaze over the top and serve hot.