by Kathy Hamman Miller
Need a tasty dish to go with your morning breakfast? Well here’s a twist on grandma’s bread pudding recipe. This recipe can be made the night before to pop in the oven while you’re preparing for breakfast or is great as a treat served with a scoop of ice cream.
Ingredients:
3 to 4 large croissants-5 to 5 1/2 cups cubed or torn inch sized pieces.
1 cup fresh or frozen blueberries
8 ounce of softened creamed cheese
2/3 cup sugar
2 eggs
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 tablespoon orange juice (1/2 an orange squeezed) or frozen concentrate works great also
1 teaspoon orange zest (optional but tasty)
1 teaspoon pure vanilla
1 cup milk
Optional powdered sugar for dusting
Directions:
Place the pieces of croissants in a deep dish pie plate or nine-inch square baking pan. Sprinkle with blueberries.
Beat the cream cheese and sugar until well blended. Add the eggs, cinnamon, nutmeg, orange juice and zest along with the vanilla beating well after each addition.
Pour evenly over croissant pieces let stand 30 minutes or overnight in the refrigerator covered.
When ready to bake preheat oven to 350 degrees bake for 35 to 40 minutes, adding 5 to 10 minutes if refrigerated over night. It’s done when a knife tip inserted comes out clean. Check half way through baking as you might want to cover loosely with foil so the top doesn’t over brown depending on your oven. Serve warm with a sprinkling of powdered sugar.
Enjoy!
