This Blueberry and Raspberry Croissant Puff is an easy and delicious breakfast or dessert casserole using buttery croissants, a cream cheese mixture, and fruit of your choice. The best bread pudding ever!
4largecroissants,cut up into pieces (about 6 full cups)
1/2cupfresh or frozen blueberries
1/2cupfresh or frozen raspberries
Preheat oven to 350 degrees F. 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 with an electric mixer, beat 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 mixture evenly over croissant pieces. Gently 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.
Croissants are made in all different sizes. What I consider large, might not be the same thing to you. Just make sure they render about 6 full cups once cut up.
Croissants are light and soft, so the liquid is absorbed pretty fast. If you use a different type of bread, adjust the resting time accordingly.
This recipe can easily be doubled in a 9x13 pan. Also feel free to customize the type of fruit used to suit your taste.
Any leftovers should be refrigerated. It will keep, tightly covered, up to 4 days (but will start to lose moistness after 1-2 days.) To freeze, make sure the cooked bread pudding is completely cool, then cover the dish tightly. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.