This Blueberry Croissant Puff is made from buttery croissants, fruit, and a cream cheese milk mixture this is baked until golden brown.
Ingredients
- 3 big croissants , break up (about 5 to 5 1/2 cups)
- 1 cup clean or frozen blueberries
- 1 (8 ounce) package deal cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
Instructions
- Preheat oven to 350 ranges.
- Place croissant portions in a 9 inch square pan. Sprinkle with blueberries.
- Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric powered mixer until nicely combined. Gradually upload milk, beating properly after every addition. Pour evenly over croissant portions. Let stand 20 minutes or soak in a single day.
- Bake at 350°F for 35 to forty mins or till set in middle and golden brown. You may need to cowl it with foil for the closing 10 minutes if the tops are getting too browned.
- Serve heat sprinkled with powdered sugar.
Variation: Instead of baking in a square pan bake personally. Place croissant pieces evenly in 10 (half of-cup) ramekins; sprinkle with blueberries and pour cream cheese aggregate flippantly over croissant portions. Let stand 20 mins. Bake at 350°F for 20 to twenty-five mins or until set in middle and golden brown.