Blueberry Croissant Puff
(Good for a special breakfast or brunch. May also be baked in a 13" x 9" pan)
3 large croissants, cut up
1-1/2 cups fresh or frozen blueberries
1 pkg. (8 oz.) Cream Cheese or
2/3 cup sugar
2 eggs
1 tsp. vanilla
1-1/4 cups milk
Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 min.
Bake at 350°F for 20 to 25 min. or until set in centers and golden brown. Serve warm sprinkled with powdered sugar.