Blueberry Croissant from the 2004 Krafts Kitchens Calendar

Blueberry Croissant Puff

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Berries are one of my favorite fruits and I sure love them in desserts too. This recipe I found in the 2004 Kraft’s Kitchens Calendar that I managed to get my hot little hands on! The photo comes from that catalog as well.

Let’s hop to the recipe!

Blueberry Croissant Puff

Ingredients

  • 3 large croissants, cut up

  • 1-1/2 c. fresh or frozen blueberries

  • 1 pkg. (8 oz.) Philadelphia cream cheese or Philadelphia Neufchatel cheese, one-third less fat than cream cheese, softened

  • 2/3 c. sugar

  • 2 eggs

  • 1 tsp. vanilla

  • 1-1/4 c. milk

Directions

  • Place croissant pieces evenly in 10 (1/2 cup) ramekins. Sprinkle with blueberries.
  • Beat cream cheese, sugar, eggs, and vanilla in medium bowl with electric mixer until well blended. 
  • Gradually add milk, beating until smooth. Pour evenly over croissant pieces. Let stand 20 minutes.
  • Bake at 350 degrees F for 20 – 25 minutes or until set in centers and golden brown. Serve warm sprinkled with powdered sugar. Makes 10 servings.

Notes

  • Variation: make puff in one baking dish. Mix cream cheese batter as directed; pour into 9-inch square baking dish. Let stand 20 minutes. Bake at 350 degrees F for 35 to 40 minutes or until set in center and golden brown.
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Kim McDougal

Kim is the founder and creator of Growing Up in Grace. By day, she's the Director of Interactive Communications for the Hispanic chamber located in Jax, FL. Kim also owns "Kim's Studio Art" where she creates and sells Wall Art Printables and "Kim's Handcrafted Cards" on eBay where she creates and sells handmade greeting cards.