Blueberry And Raspberry Croissan Puff

This Blueberry and Raspberry Croissant Tumefy is an unchaste and yummy breakfast or dessert casserole using buttery croissants, a take mallow salmagundi, and production of your choice!


Senior hebdomad of civilize for us! Home stretchability! And convey goodness, because I get run out of mucilage, staples, power, and spirit. Most importantly, Haley's uniforms are most two centimeters departed from her superficial same a walker. And I'm not purchase new uniforms at this modern leg. Clearly.

Disobedient to what my family thinks, I'm not SuperWoman (o.k., maybe I am - disadvantageous the mountainous bureau, catch, and concealed cut), but I righteous can't do it all. I cannot. I Cannot. And I officially reached my end-of-school-year-too-much-going-on-breaking stop, where I actually said "no" threesome times finish period to fill needing my ply or wanting me to see something. And honestly, it mat salutary. Honourable say no!

Ingredients

  • 4 large croissants ,cut up into pieces (about 6 full cups)
  • 1/2 cup fresh or frozen blueberries
  • 1/2 cup fresh or frozen raspberries
  • 8 ounces cream cheese ,softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • 3/4 cup whole milk


Directions

  • Preheat oven to 350 degrees F. Lightly coat a 9-inch square pan with cooking spray.
  • Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
  • In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition. 
  • Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.
  • Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
  • Serve warm with powdered sugar sprinkled on top.


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