I used the croissants as suggested by the original recipe, but I'm guessing that this would work equally well with challah. A dusting of powdered sugar is all I felt it needed, but a drizzle of pure maple syrup would make this absolutely decadent. If breakfast is not your thing, this makes for a delightful dessert when served straight from the oven with a big scoop of vanilla ice cream.
Slightly adapted
from Kraft
3 large croissants, cut up (about 5 to 5½ cups)
1 cup fresh
or frozen blueberries
1 package (8
oz.) cream cheese, softened
⅔ cup sugar
2 eggs
1 teaspoon
vanilla
1 teaspoon
freshly grated lemon zest
Pinch of
cinnamon
1-1/2 cups
whole milk
Place croissant pieces in either 10 1/2-cup ramekins or a 9"
square pan. Sprinkle with blueberries; set aside.
Beat cream
cheese, sugar, eggs, vanilla, lemon zest, and cinnamon in a medium bowl with an
electric mixer until well blended. Gradually add milk, beating well to combine.
Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
If using a
9" pan, bake at 350°F for 35 to 40 minutes or until set in center and
golden brown. If using ramekins, bake for only 22 to 25 minutes. If you find
the top browning too quickly, cover with foil for the last 10 minutes.
Serve warm sprinkled with powdered sugar.
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Thoughts of Home on Thursday
Home Sweet Home
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Simple & Sweet Friday
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Wildly Original
Creative Ways Party
Share Your Style
Simple Saturday Blog Hop
A Bouquet of Talent
