- 3 large croissants, cut up (about 5 to 5 1/2 cups)
- 1 cup fresh or frozen blueberries
- 1 package (8 oz.) cream cheese, softened
- 3 tbsp sugar
- 2 eggs
- 2 teaspoon vanilla
- 1 cup milk
1. Preheat oven to 350 degrees Fan 160.
2. Place croissant pieces in a 9 inch square pan.
Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs and vanilla in
medium bowl with electric mixer until well blended. Gradually add milk, beating
well after each addition. Pour evenly over croissant pieces. Let stand 20
minutes.
4. 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.
5. Serve warm sprinkled with powdered sugar.
