Blueberry, Mixed Berry or Any Berry Cream Cheese Croissant Puff
This berry bread pudding caserole Is super easy. It can be made with any kind of berry, mixed berries, fresh berries, frozen berries or a combination of any of those. This blueberry croissant puff was made with half frozen blueberries and half fresh blueberries. If using frozen berries, thaw them out first. Pepé is about to go full Rambo with the microwave to thaw them, so I had to stop him. You want to thaw them, not cook them. Microwave them gently, about 20-30 seconds at a time, or one minutes on 20% power until they are no longer frozen.
Packed full of blueberries
Veruca Salt, from “Willy Wonka and the Chocolate Factory” would have loved this bread pudding. It’s loaded with blueberries and it wouldn’t have turned the little brat into a giant blueberry that needed to be squeezed.
Step-by-Step Instructions
Preheat oven to 350°F (175°C/Gas mark 4).
Tear or cut croissants into large pieces about 1”(25mm) and place them in a 8 1/2 inch to 9 inch (216mm to 228mm) square pan.
Evenly distribute blueberries over the top and poke some in and under the croissants. or layer half the croissant pieces, half the blueberries and repeat.
Blend cream cheese, sugar, eggs, milk and vanilla in a blender or mixer. Pour batter evenly over berries and croissant pieces.
Coat everything with the batter, then let it soak into the bread for 20 minutes.
Bake at 350°F (175°C/Gas mark 4) for 35 to 40 minutes or until set in center and toothpick comes out mostly clean. If the top is getting too brown, you can cover it with foil for the last 10 minutes.
Let rest for 5 to 10 minutes, sprinkle with powdered sugar and serve warm or room temperature.
Blueberry & Cream Cheese Croissant Puff
Ingredients
- 3 large croissants (torn or cut up about 5 to 5 1/2 cups)
- 2 cups blueberries (fresh or frozen or any mix of berries)
- 8 ounces cream cheese (softened)
- 2/3 cup sugar
- 2 large eggs
- 1 teaspoon vanilla
- 1 cup milk
Instructions
- Preheat oven to 350°F/175°C/Gas mark 4.
- Tear or cut croissants into large pieces (about 1”/25mm) and place them in a 8 1/2 inch to 9 inch (216mm 228mm) square pan.
- Evenly distribute blueberries over the top and poke some in and under the croissants. or layer half the croissant pieces, half the blueberries and repeat. Blend cream cheese, sugar, eggs, milk and vanilla in a blender or mixer. Pour batter evenly over berries and croissant pieces.
- Let batter soak into bread for 20 minutes.
- 350°F/175°C/Gas mark 4 for 35 to 40 minutes or until set in center and toothpick comes out mostly clean. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
- Let rest for 5 to 10 minutes, sprinkle with powdered sugar. Can be served warm or room temp.
Notes
Nutrition
Another berry and cream cheese dessert that you may also like
Strawberry Cream Cheese Tart
According to Kraft, cakes and cookies made with cream cheese do not require refrigeration. However, they do suggest you refrigerate a cheesecake. Click here for their link.