Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: heat oven to 375°f. cut croissants into 2-inch pieces; toast them in the oven 10 minutes. remove and cool. raise oven heat to 400°f. butter a 9-inch square glass baking dish. combine the toasted croissants with the blueberries in the baking dish. whisk together the eggs, cream, sugar, cinnamon and nutmeg; stir in the vanilla. spoon mixture over the croissants; sprinkle with slivered almonds. place the baking dish in a large baking pan; add enough hot water to come halfway up the sides of the dish. bake 50-60 minutes, or until pudding is set and the top is golden. remove the baking dish from the water; cool on a wire rack. serve warm or at room temperature.

Target recipe: dry the roqaq or gullash, 1-2 sheets at a time, for 1-2 minutes in a hot oven, enough to make them dry and crisp. crush with fingers and place in lightly greased oven dish. mix nuts and coconut, and scatter on top. warm the sweetened milk and pour over the dessert. dab with butter or cream, and placed in moderately hot oven (325-375 f) until top is browned.