Oregon Bounty Blueberry Breakfast Pudding |
| Ingredients: |
| 3 cups Oregon blueberries |
| 8 ounces cream cheese |
| 4 croissants |
| 5 eggs |
| 2 2/3 tablespoons pure maple syrup |
| 1 cup milk |
| 1/2 cup water |
| 1/2 cup Sugar |
| 1 tablespoon cornstarch |
| 2 tablespoons Tillamook butter |
| Steps: |
Slice croissants and place four halves in bottom of 8 x 12 sprayed pyrex. Spread slightly warmed cream cheese on the 8 halves. Sprinkle 1 1/2 cups of the blue berries on croissant halves in pan. Place other halves on top. |
Beat together eggs, syrup and milk. Pour over croissants. Cover with plastic wrap. Press down, making sure croissants are soaked through with mixture. Refrigerate overnight. |
Preheat oven to 350 degrees. Bake 45 minutes covered with tinfoil. Bake 15 minutes uncovered. |
This syrup/sauce can be made ahead of time if desired. Mix 1 1/2 cups blueberries with water, sugar and cornstarch. Cook until medium thickness. Take off stove and add the butter. |
Cut into four croissant sections. Spoon syrup/sauce over each serving. May top with a touch of whipped cream or a sprig of mint. |
| Total preparation time: 20 minutes |
| Serves: 4 |