Blueberry Breakfast Pudding (print these instructions)
What You Need to Make Blueberry Breakfast Pudding:
1 Hand mixer or whisk
2 Large bowl
3 Measuring cup
4 Measuring spoons
5 Baking dish or pan
6 Cutting board
- 3 large croissants, cut up
- 1 cup fresh or frozen blueberries
- 1 package (8 ounces) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
Preheat oven to 350 degrees. (Ask an adult to help.)
Beat cream cheese, sugar, eggs and vanilla in medium bowl with a whisk or electric mixer until well blended. Gradually add milk, beating well after each addition. Let stand for 20 minutes.
Pour croissants into the mixture, and then gently fold in the blueberries.
Coat your oven proof baking dish or pan with Pam baking spray. Pour the mixture into the dish.
Bake for 35 to 45 minutes or until set in the center and golden brown. You may want to cover with foil for the last 10 minutes if the tops are getting too browned.
Serve warm and sprinkled with powdered sugar. Yummy! Enjoy your special breakfast!!