Ingredients:

  • 8 oz store-bought croissants, cubed
  • 1 cup fresh blueberries
  • 8 oz cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups whole milk
  • 3 large eggs
  • 1/2 cup brown sugar, packed
  • 1 tsp ground cinnamon
  • 1/4 tsp salt

Instructions:

  1. Grease a 9x13 inch baking dish thoroughly. Spread the cubed croissants evenly across the bottom and scatter the fresh blueberries over the pastry, pressing them lightly into the gaps. Note: Pressing helps the berries stay put during baking.
  2. In a medium bowl, beat the eggs and brown sugar until smooth.
  3. Slowly whisk in the milk, cinnamon, and salt until the mixture is fully emulsified. Note: Ensure no brown sugar clumps remain.
  4. Beat the softened cream cheese, granulated sugar, and vanilla until velvety.
  5. Drop small dollops of the cream cheese mixture over the blueberry croissant layer and gently swirl with a knife. Note: Don't over mix or you'll lose the pockets.
  6. Pour the liquid custard evenly over the entire dish.
  7. Bake at 350°F (175°C) for 40-45 minutes.
  8. Remove from oven until the top is mahogany colored and the center is set with a slight jiggle.