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Blueberry Croissant Puff




Source of Recipe


The-girl-who-ate-everything.com via my friend, Stephanie


Recipe Introduction


Stephanie made this for brunch when we were visiting Florida in 2015. So good with warm syrup! Note that you can let this stand from 20 minutes to overnight. I think that the longer you let it stand, the more custardy it will turn out. This recipe can be doubled and cooked in a 13x9-inch pan.


Recipe Link: http://www.the-girl-who-ate-everything.com/2013/02/blueberry-croissant-puff.html

List of Ingredients




3 large croissants, cut up (about 5 to 5½ cups)
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


Recipe



Heat oven to 350. Spray a 9x9-inch baking dish with cooking spray. Place the croissant pieces and the blueberries in the dish.

Using an electric mixer, beat the cream cheese, sugar, eggs and vanilla until completely blended. Gradually beat in the milk. Pour over the croissant pieces. Let stand at least 20 minutes or overnight.

Bake until the center is set and it is golden brown – 35-40 minutes. You can cover with foil for the last few minutes if it starts to get too brown.

Sprinkle with confectioner’s sugar and serve hot with warm syrup.

Serves 6-8.