Friday, July 15, 2016

Foodie Friday: Blueberry Croissant Brunch Puff




This third Foodie Friday recipe for National Blueberry Month is the perfect addition to a brunch spread. It has the brunch staple: the croissant. Of course there are blueberries. Since this is a Kraft recipe I received via BlogsRelease, it also contains cream cheese.

Prep Time: 15min.
Total Time: 1hr.
Servings: 10 servings

Ingredients


3 large croissants, cut up
1-1/2 cups blueberries
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2/3 cup granulated sugar
2 eggs
1 tsp. vanilla
1-1/4 cups milk
1 Tbsp. powdered sugar

Preparation


  1. Divide croissant pieces evenly among 10 (4-oz.) ramekins; top with blueberries.
  2. Beat cream cheese, granulated sugar, eggs and vanilla in medium bowl with mixer until blended.
  3. Gradually beat in milk; pour into ramekins. Let stand 20 min.
  4. Heat oven to 350°F.
  5. Bake desserts 20 to 25 min. or until set in centers.
  6. Serve warm sprinkled with powdered sugar.

Kraft Kitchen Tips


Variation


If you don't have ramekins you can use a 9-inch square baking pan:
  1. Layer the croissants evenly in the pan.
  2. Prepare cream cheese batter as directed.
  3. Pour into 9-inch square baking dish.
  4. Let stand 20 minutes.
  5. Bake in 350°F oven 35 to 40 minutes or until center is set.
  6. Serve as directed.

Substitutions


You can use PHILADELPHIA Neufchatel Cheese instead of cream cheese.


Source: BlogsRelease