Blueberry Croissant Pudding

Name: Blueberry Croissant Pudding
Ingredients: 3 large croissants, cut lengthwise into thick slices; 1 punnet (150g) blueberries; 250g block PHILADELPHIA Cream Cheese, softened; 2/3 cup caster sugar; 1 cup cream; 1 cup milk; 2 eggs; 1 teaspoon vanilla extract; 1/4 cup brown sugar, lightly packed; cream or ice-cream, to serve

10 ingredients

7 steps

Ingredients

3 large croissants, cut lengthwise into thick slices
1 punnet (150g) blueberries
250g block PHILADELPHIA Cream Cheese, softened
2/3 cup caster sugar
1 cup cream
1 cup milk
2 eggs
1 teaspoon vanilla extract
1/4 cup brown sugar, lightly packed
cream or ice-cream, to serve

Directions

1

Arrange the croissant slices in a single overlapping layer in the base of greased 6 cup (1.5L) capacity oven-proof baking dish.
2

Sprinkle with blueberries.
3

Beat the Philly* and sugar until smooth.
4

Stir in combined cream, milk, eggs and vanilla until well mixed.
5

Pour over the croissants and stand for 30 minutes.
6

Sprinkle the pudding with brown sugar, and bake at 180C in a waterbath for 40 minutes, or until set and golden.
7

Serve hot with cream or ice-cream.