This is a fusion of so many yummy things: buttery and flaky pastry, fruity pepper, eggy custard, and sweet and tart berries.
YIELD 8–10 servings
ZEST FACTOR Medium
PREP TIME 1 hour
COOK TIME 40 minutes
For the loaf:
2 tablespoons butter, melted
4 eggs
1 cup heavy cream
¼ cup sugar
1 teaspoon vanilla
pinch salt
1½ cups blueberries
5 cups torn croissant pieces
½ cup sliced almonds
For the sauce:
1½ cups blueberries
2 habaneros, seeded and minced
1/3 cup sugar
½ lemon, juiced
½ cup water plus more if needed
1. Make the loaf: Preheat the oven to 375°F.
2. Grease a loaf pan with the butter and set aside.
3. In a large bowl, beat together the eggs, cream, sugar, vanilla and salt. Stir in the blueberries and croissant pieces. Let the mixture soak for 30 minutes.
4. Transfer the mixture to the loaf pan and top with the sliced almonds. Bake covered for 25 minutes, then bake uncovered for another 10–15 minutes, until the top is golden brown. Let cool for 15–20 minutes before slicing.
5. Meanwhile, make the sauce: In a saucepot over medium-high, stir together all the ingredients and cook until the blueberries start to break down, about 7–10 minutes.
6. Serve the sauce with warm slices of the croissant loaf.
Originally published in the August 2017 issue of Chile Pepper. Photo by Nicholas D. Nguyen.