Butter croissants- 4 small, or 3 large
Blueberries- 3/4 cups (1 cup if you want them in every bite)
Cream cheese- 200gms
Caster sugar- 2/3rd cup
Eggs- 2 medium
Vanilla extract- 1 tsp
Lemon juice- 1 1/2 tbsp (2tbsp if you want it to be sharp)
Lemon zest- from 1 lemon
Milk- 3/4 cups
Tear the croissants into medium size pieces and place on a 9 inch square baking tray
Scatter the blueberries on top, pushing some into the bottom and edges as you go.
In a bowl whisk together the cream cheese and caster sugar till there are no lumps.
Add the eggs and whisk to combine.
Pour in the vanilla extract, lemon juice and lemon zest and mix it well into the batter.
Whisk in the milk, and slowly pour over the croissant and blueberry mix.
Keep aside for about 30 minutes for the croissants to soak in a bit of the liquid.
At this stage you can cling wrap the tray and refrigerate to use the next day.
When ready to bake, preheat oven to 170c.
Place in the middle rack and bake for about 30 minutes or till the middle is set (do the skewer test).
Cool on a rack for about 15 minutes and then slice and serve with a sprinkling of icing sugar.
Notes: I’ve realised that basic packages croissants work best for this recipe, than the flaky high end ones from the bakery (aisle).
You can use any berry of choice. I’ve tried it with blackberry and raspberry. Even chopped up strawberries should be good.
Works great as a breakfast item than a dessert, especially because you can do the prep the previous night and just chuck it into the oven next morning.
Its a nice gooey french-toastish pudding which we absolutely love.