That's what a guest called this blueberry bread pudding. And doesn't that sound more interesting than 'Blueberry Bread Pudding'? I think it does. We've made this once; the same guest has already requested it for next Sparkle weekend. So, along with the Egg Nog French Toast, this Freaking Good Blueberry Thing will be on the menu the first weekend in December. In case you want to be here, too.
Serves 15, 16 in a pinch, 12 if you want to give really big servings
6 large croissants (or 12 'deli' size)
2 cups fresh or frozen blueberries
2 8oz packages of cream cheese (not whipped)
1 cup sugar
2 tsps vanilla
2 cups milk
Butter a large baking dish (9x13). Tear the croissants into small pieces and cover the bottom of the baking pan. Use all 6 croissants. Spread blueberries over the croissants. Mix the cream cheese, eggs, sugar, and vanilla in a large bowl. Slowly add the milk. The cream cheese will be chunky, that's ok.
Pour the mixture over the croissants. The cream cheese will settle to the bottom of the mixing bowl so make sure you spread it out in the baking dish. (Ask me how I know this...) Let the liquid absorb into the croissants for about 20 minutes. Preheat the oven to 350 degrees while waiting. (You can also let this set up overnight, covered in the fridge.)
Bake for 35 - 40 minutes, or until edges are nicely browned. If the top is browning too quickly, cover with foil for the last 10 minutes. You want to be sure the egg mixture is cooked.
Remove from oven and let stand until slightly cooled. Serve warm with powdered sugar.
Can also be made in separate ramekins. Halve the cooking time and adjust the amount of ingredients based on the number of servings you're making.
(Sorry, no photo this time...it was all gone after breakfast!)
White Cedar Inn Bed and Breakfast 178 Main St Freeport, Maine 04032