This was such a yummy breakfast puff. We needed to use up some extra croissants we had and this was the perfect recipe!
Croissant Blueberry Breakfast Puff
*9×9 baking dish
*Parchment Paper, to fit in baking dish
*3 Jumbo Croissants, cut into chunks
*3/4 cup frozen Blueberries
Cream Cheese Sauce
*1 8 ounce package Greek Yogurt Cream Cheese
*2/3 cup Sugar
*2 Eggs
*1 cup 1 percent Milk
*1 teaspoon Vanilla
Mix together the cream cheese and sugar, adding one egg at a time and then slowly adding the milk and vanilla.
Layer in Parchment covered baking dish with croissant chunks, blueberries and then pour cream cheese sauce on top. Press down slightly and let sit for 20 minutes in fridge, remove and bake in a pre-heated oven at 350*F. for about 45 minutes, or until it browning and no longer soggy.
9 servings
Recipe adapted from Kraft and The Girl Who Ate Everthing
Enjoy!
Jessica
