RECIPE AND PHOTO SUBMITTED BY VICTORIA MORGAN
who found recipe on https://bellyfull.net/2013/06/03/blueberry-and-raspberry-croissant-puff/?fbclid=IwAR3EX9Hf9-iqD3ENAKJp9e2aVHA1pmUXIxB6YomICqdZZyeGAw4WOatBd7I
BLUEBERRY – RASPBERRY CROISSANT PUFF
Ingredients
4 large croissants ,cut up into pieces (about 6 full cups)
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
8 ounces cream cheese ,softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup whole milk
1/2 cup fresh or frozen blueberries
1/2 cup fresh or frozen raspberries
8 ounces cream cheese ,softened
2/3 cup granulated sugar
2 large eggs
1 teaspoon vanilla
3/4 cup whole milk
Directions
Preheat oven to 350
Lightly spray a 9-inch pan
Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
Mix cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended.
Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
Mix cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended.
Gradually add milk, beating well after each addition.
Pour evenly over croissant pieces & pat down with a wooden spoon so all the pieces are coated.
Let rest 10-15 minutes.
Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
Serve warm with powdered sugar sprinkled on top.
Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
Serve warm with powdered sugar sprinkled on top.
• This recipe can easily be doubled in a 9X13 pan. Also feel free to customize the type of fruit used to suit your taste.
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