If you know me then you’ll know I have a real sweet tooth. Consequently, I love desserts almost as much as I like breakfast meals.
However, this new recipe I have stumbled upon can be used for both breakfast and dessert, hot or cold.
Similar to the old bread and butter pudding favourite, (but much yummier, I believe) this creamy, fruity pudding is one to try for sure!
YOU WILL NEED:
1. About 8 small or 3 large croissants, cut up (about 6 cups)
2. 1 cup fresh blueberries
3. (8 oz.) cream cheese, softened
4. ⅔ cup sugar
5. 2 eggs
6. 1 teaspoon vanilla
7. 1 cup milk
Firstly, preheat oven to 180 degrees Celsius. Place the cut up croissant pieces in a 9 inch circular (or square) pan then sprinkle with blueberries.
Beat the cream cheese, sugar, eggs and vanilla together in a separate bowl, until blended, adding the milk as you go. Pour evenly over the croissant pieces and then either leave to set for 20 minutes or so, over even overnight.
Bake at 180 degrees Celsius for 35 to 40 minutes or until set slightly in the centre and golden on top. You may want to cover it with foil for the last 10 minutes, I wish I had done this myself as unfortunately mine had slightly burnt parts on top! Best served warm.