Last week of school for us! Home stretch! And thank goodness, because I have run out of glue, staples, creativity, and energy. Most importantly, Haley’s uniforms are about two centimeters away from her looking like a tramp. And I’m not buying new uniforms at this late stage. Clearly.
Contrary to what my family thinks, I’m not SuperWoman (okay, maybe I am – minus the large chest, lasso, and invisible plane), but I just can’t do it all. I cannot. I CANNOT. And I officially reached my end-of-school-year-too-much-going-on-breaking point, where I actually said “no” three times last week to people needing my help or wanting me to attend something. And honestly, it felt good. Just say no!
Except to this easy fruit Croissant Puff.
This, you must say “yes” to. How can you ever go wrong with these ingredients? You can’t.
Blueberry and Raspberry Croissant Puff
Prep time: 10 minutes
Cook time: 40 minutes
• 3 large croissants, cut up into pieces (about 5 to 5 1/2 cups)
• 1/2 cup fresh or frozen blueberries
• 1/2 cup fresh or frozen raspberries
• 1 package (8 ounces) cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk (I used 2%)
Preheat oven to 350 degrees. Lightly coat a 9 inch square pan with cooking spray.
Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
In a medium bowl, beat cream cheese, sugar, eggs and vanilla with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let sit 20 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.
Notes: this recipe can easily be doubled in a 9X13 pan. Also feel free to customize the type of fruit used to suit your taste