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
Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup/118ml) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F/175°C/Gas mark 4 for 20 to 25 minutes or until set in center and golden brown.
Nutrition
Calories: 287kcalCarbohydrates: 32gProtein: 6gFat: 15gSaturated Fat: 8gCholesterol: 87mgSodium: 213mgPotassium: 138mgFiber: 1gSugar: 23gVitamin A: 626IUVitamin C: 3mgCalcium: 72mgIron: 1mg
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