Ingredients:
Serves 8
Directions:
Place croissant pieces in a 9 inch square pan or 12 inch round pan. Sprinkle with blueberries.
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 or soak overnight.
Preheat oven to 180 degrees Celsius. Bake for 35 to 40 minutes or until set in centre and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
Serve warm sprinkled with powdered sugar.
Adapted from Original Recipe
Serves 8
- 3 large plain croissants, cut up
- 1 cup fresh or frozen blueberries
- 1 package (200g) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 tsp vanilla essence
- 1 cup milk
Place croissant pieces in a 9 inch square pan or 12 inch round pan. Sprinkle with blueberries.
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 or soak overnight.
Preheat oven to 180 degrees Celsius. Bake for 35 to 40 minutes or until set in centre and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
Serve warm sprinkled with powdered sugar.
Adapted from Original Recipe
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