Blueberry Croissant Puff

By Peggio

Ingredients

• This recipe is for a 9 inch pan, you can double the ingredients to make a 9x13 pan.
• 3 large croissants, cut up in small pieces (about 5 to 5 1/2 cups). I used mini croissants and just filled them up to the 5 1/2 cup line)
• 1 cup fresh or frozen blueberries
• 1 package (8 oz.) cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Details

Servings 1
Adapted from thecuttingedgeofordinary.blogspot.com

Preparation

Step 1

Preheat oven to 350 degrees.

Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.

Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating the whole time. Pour evenly over croissant pieces. Let stand 20 minutes.

Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned. Serve warm sprinkled with powdered sugar.