Ingredients:

Preparation:

Spray baking dish with butter spray. Slice croissants crosswise in half. Place bottom half in dish. Reserve tops. Pour enough Half and Half over croissants in the dish to almost cover them. Spoon about 1 tablespoon blueberry pie filling on each croissant half in the dish. Reserve about 1/4 can of the filling in a small sauce pan. Set aside. With a slotted spoon, spoon some of the drained pineapple on top of the pie filling. Reserve several tablespoons pineapple and add it to the reserved pie filling (above). Reserve syrup or pineapple juice from can and set it aside. Spread fruit over croissant halves already in the bottom of the dish and place top halves of croissants in the dish. In a small bowl with a wire whip make a sauce by whisking together 2 eggs, 1/3 cup Half and Half, reserved pineapple juice or syrup, juice of 1/2 lemon, 1/2 teaspoon pure vanilla extract, plus 2 to 4 Tablespoons less sugar or artificial sweetener such as Splenda. Pour this over all. Press down gently on the croissants with the back of a spoon so that they absorb the sauce. Sprinkle with cinnamon, apple pie spice and dot with butter patties. Bake about 40 minutes at 350 degrees F. or until liquid absorbs and croissants are golden brown. Serving Sauce: When ready to serve, in a small saucepan, combine the remaining pie filling, pineapple, 2 Tablespoons butter and 1 or 2 ounces Grand Marnier Brandy. Sweeten to taste. Heat slowly over low heat while stirring gently to combine and prevent sticking. Allow sauce to thicken slightly and spoon on top of Pudding Pie. Serve warm. An Original Dessert Creation of Nita Holleman, 2003