We just got back from the Oregon Coast which has become our family’s favorite vacation. We found the best beach house about 5 years ago and have now stayed there 3 times. It is so dreamy! The kitchen is so pretty and has the BEST light! I love cooking there and knew this time I had to make something “blog worthy” to take advantage of that beautiful light. I chose to make a variation of something from one of my favorite blogs, “The Girl Who Ate Everything.” I’ve had her recipe for “Blueberry Croissant Puff” pinned for a long time waiting for a special time to make it. Our beach house was the perfect setting and they even had the perfect blue dish to make it in! My whole family absolutely loved this and I definitely will not wait for a special occasion to make it again. I love that it was so easy but tasted and looked like I spent tons of time on it. Ha! I am not a fan of soggy overnight French toast bakes usually so I changed the cooking process to make it my own. I did not soak overnight and added quite a bit of time to baking it. I also added a little cinnamon to the cream cheese custard and loved the extra depth of flavor that it gave. I can’t wait to make this again!
Blueberry Croissant Bake
2 cups fresh or frozen blueberries
2 (8 ounce) package cream cheese, softened well
1 1/3 cup sugar
2 teaspoons vanilla
½ teaspoon cinnamon
2 cups milk
Powdered sugar for serving
Beat cream cheese, sugar, eggs, cinnamon and vanilla in medium bowl with electric mixer until smooth and creamy. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let sit 10-20 minutes.
Bake at 350°F for 55 minutes or until center is set and golden brown. Cover lightly with foil for the last 10 minutes to prevent over-browning.
Let sit for 5-10 minutes then serve warm dusted with powdered sugar.