Croissants, cream cheese, and blueberries
are a good combo on their own. So good when
combined to make this rich bread-pudding-
oven-french-toast-like breakfast bake.
I like that I can make it the night before.
Then whoever is up first in the morning
can take it out of the fridge and the just
pop it into the oven for 35 minutes.
Tear up the croissants and place into 9″ dish.
Sprinkle on the blueberries, fresh or frozen.
No need to thaw the frozen blueberries.
I was just shy of 1 cup of blueberries so I
added a few raspberries too. You can use
any combo of berries.
Have the cream cheese at room temp,
or soften in the microwave.
Mix up the batter.
Pour the batter evenly over the croissants.
Don’t worry if there are flecks of cream cheese.
They will dissolve when baked. Now cover and
put in the fridge. If you want to bake it right
away, just let it soak for about 20 minutes.
Bake @350º for about 35-40 minutes.
Dust with powdered sugar.
We had leftovers so we can warm them in the
microwave during the week. Remember this
one for Mother’s Day, Christmas morning,
or Easter brunch.
It’s elegant but easy.
Blueberry Croissant Puff
3 large croissants, torn (5-5-1/2C)
1 C blueberries
3/4 pkg cream cheese (6 oz), softened
1/2 C sugar
1 C milk
Tear the croissants into pieces. 3 large
or 5-6 small ones will yield 5 to 5-1/2C.
Place in a 9″ square pan and sprinkle on
blueberries. Beat cream cheese, sugar, and
eggs until creamy. Beat in milk and vanilla.
Pour evenly over croissant pieces. Let
stand 20 minutes or cover and refrigerate
overnight. Bake @350º for 35-40 minutes,
until puffed and golden brown. Serve warm
sprinkled with powdered sugar.
Variations: Double the recipe and put in a
9″x13″ casserole, then bake 45-50 minutes.
Bake in 10 individual 1/2C ramekins, dividing
the ingredients evenly. Bake 20-25 minutes.
Flavor Variation: Try raspberries and
mini chocolate chips. Yum!
adapted from Kraft.