Blueberry Croissant Bread Pudding

Ingredients:

•	2 extra large croissants
•	1/2 cup Smucker's Orchard's Finest Northwoods Blueberry Preserves
•	3 large eggs
•	1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
•	3/4 cup water
•	2 tablespoons butter, melted
•	1 teaspoon vanilla extract
•	1/4 teaspoon cinnamon

Directions:

1	HEAT oven to 350°F. Coat 9-inch square baking dish with no-stick cooking spray.
2	CUT croissants in half lengthwise. Spread each half with about 1 tablespoon preserves. Replace tops. Cut into small strips. Place in prepared baking dish. Using small spoonfuls, dab remaining preserves on top.
3	WHISK eggs. Whisk in sweetened condensed milk, water, butter, vanilla and cinnamon until blended. Pour over cut-up croissants. Press larger pieces down into the liquid. Let set 5 minutes.
4	BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. May be served sprinkled with powdered sugar or with a dollop of whipped cream, if desired.