Blueberry Croissant Pudding

Blueberry Croissant Pudding
15 Mins
Prep time
55 Mins
Cooking time
Serves 6

What you need

  • 3 large croissants, cut lengthwise into thick slices
  • 1 punnet (150g) blueberries
  • 250g PHILADELPHIA Block 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

How to make it

  1. ARRANGE the croissant slices in a single overlapping layer in the base of greased 6 cup (1.5L) capacity oven-proof baking dish. Sprinkle with blueberries.
  2. BEAT the PHILLY and sugar until smooth. Stir in combined cream, milk, eggs and vanilla until well mixed. Pour over the croissants and stand for 30 minutes.
  3. SPRINKLE the pudding with brown sugar, and bake at 180°C in a waterbath for 40 minutes, or until set and golden. Serve hot with cream or ice-cream.