Blueberry Croissant Bake

It’s Wales in January, it’s cold and wet outside and I am in need of some comfort food!

This brilliant take on a bread and butter pudding recipe originally appeared here:

Prep time – 25 mins
Cook time – 35 mins
Total time – 1 hour


  • 4 large croissants, ripped up
  • 1 cup fresh blueberries
  • ½ cup fresh raspberries
  • 12 ounces cream cheese,softened
  • 1 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • Powdered Sugar to serve


  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9×13 pan.
  3. Scatter the blueberries and raspberries over the top.
  4. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer on medium speed until well blended.
  5. Gradually add milk, mixing until well blended.
  6. Pour evenly over croissant pieces. Let stand for 20 minutes.
  7. Bake for 35 min or until set in centers and golden brown.
  8. Serve warm with powdered sugar sprinkled on top.

And here’s the finished product (great with custard, ice cream, cream or just by itself…yes, I have tried all of these! All for the sake of science, of course.)



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