I am so ready for spring. Short days, cold nights, snowstorms… I’m over it. So when I saw this pin, I knew I had to give it a try. I love blueberries, and they always make me think of spring and summer. The original recipe is from The Girl Who Ate Everything, and I am so glad I stumbled across it. This treat is light and fresh with a little cheesy zing.
Look at those beautiful blueberries!
Recipe – Blueberry Croissant Bread Pudding
3-4 large croissants (I used 4)
1 Cup fresh or frozen blueberries
1 (8 oz.) package cream cheese, softened
2/3 cup sugar
1 teaspoon vanilla
1 cup milk
Preheat oven to 350 degrees. Cut croissant into bite sized pieces and place in a baking dish. Sprinkle with blueberries. In a mixer, beat cream cheese, sugar, eggs and vanilla until blended. Gradually add milk beating after each addition to ensure well combined. Pour mixture over croissant pieces and let stand for 15-20 minutes. Bake at 350 for about 40 minutes until golden brown – if they top is browning too much you can cover with tin foil near the end – I didn’t cover, I like a few crispy pieces. Serve warm and enjoy!
You could easily substitute any fruit for the blueberries, but I like how blueberries make me think of spring. It will come, It will come…