Blueberry Croissant Puff

May 19, 2010

Serves 6

3 large croissants, cut up
1 cup fresh or frozen blueberries
1 pkg. (8 oz.) cream cheese, softened
2/3 cup sugar
2 eggs
1 tsp. vanilla
1 ¼ cups milk

Place croissant pieces evenly in 6 (1/2 cup) ramekins. Sprinkle with blueberries.

Beat cream cheese, sugar, eggs, vanilla, and milk in medium bowl with electric mixer or a blender until well blended. Pour evenly over croissant pieces. Let stand 10 – 20 minutes.

Bake at 350º for 30 – 40 minutes or until set in centers and golden brown. Serve warm sprinkled with powdered sugar.

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