Blueberry Croissant Bread Pudding

May 23, 2014

482

Sunday means one thing…BRUNCH! I shared a post not long ago about getting together with a couple of ex-NYC friends, who now also live in Kansas, to reminisce about the majesty of a New York City Brunch. Now that we're parents and midwesterners, the days of luxurious, cocktail-filled city brunches are over. Now we need food we can shovel down whilst changing diapers, blowing bubbles and cleaning messy little faces and hands. That's why this is one of my absolute favorite brunch recipes.

4 large, cooked croissants
1 1/2 cups of frozen blueberries (you can use fresh, but I find the frozen ones are juicier).
1 brick of softened cream cheese (room temp)
2/3 cup of sugar
2 eggs
1 tsp of vanilla
1 cup of whole milk (you can use skim or soy or almond, but whole milk really bakes up nicely).

Preheat your oven to 375 degrees. Tear up the croissant rolls and layer them into a 9x9 baking dish. Sprinkle the frozen blueberries over the croissant rolls and toss everything together. In a large bowl...
See the full directions on my site

Nutritions

Calories
350

Sodium
236mg
9% DV

Fat
17g
27% DV

Protein
13g
26% DV

Carbs
35g
11% DV

Fiber
2g
10% DV