Brunch with friends? Need to make something to bring to a baby shower in the teacher's lounge Friday morning? Try a Fruit Croissant Puff. The best way to describe it...well imagine if Raspberry Danish and Bread Pudding married and had a baby. That is Fruit Croissant Puff, an easy dish you can leave in the fridge overnight. It bakes up the next morning in a cinch, making you look like you toiled by the stove.
You'll need:
4 large croissants, cut into 1-inch cubes
1 1/2 mixed fresh berries, I love raspberries!
8 oz cream cheese, softened
1 cup 2% milk
1/2 cup sugar
2 large eggs
1 tsp. vanilla extract
Maple syrup (optional)
DIRECTIONS:
Place the croissants and berries in a greased 8 inch squared baking dish.
In a medium bowl, beat the cream cheese until smooth. Beat in the milk, sugar, eggs, and vanilla until blended. Pour over the croissants. Refrigerate, covered, overnight.
Preheat oven to 350 degrees. Remove the casserole from the refrigerator while the oven heats.
Bake, uncovered, for 30 minutes. It's done baking when it's golden brown and a knife inserted in the center comes out clean.
Enjoy!
--Shannon Henderson
Classy Gal Designs & Publishing
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