I shared a post not long ago about getting together with a couple of ex-NYC friends, who now also live in Kansas, to reminisce about the majesty of a New York City Brunch.
Now that we're parents and midwesterners, the days of luxurious, cocktail-filled city brunches are over. Now we need food we can shovel down whilst changing diapers, blowing bubbles and cleaning messy little faces and hands.
That's why this is one of my absolute favorite brunch recipes.
You can make it ahead of time and have it ready to dig into when everyone arrives.
The kids love it. So, that's a major bonus!
It's sweet, filling and perfect for a day filled with friends, family and fun.
YOU WILL NEED
4 large, cooked croissants
1 1/2 cups of frozen blueberries (you can use fresh, but I find the frozen ones are juicier).
1 brick of softened cream cheese (room temp)
2/3 cup of sugar
1 tsp of vanilla
1 cup of whole milk (you can use skim or soy or almond, but whole milk really bakes up nicely).
- Preheat your oven to 375 degrees.
- Tear up the croissant rolls and layer them into a 9x9 baking dish.
- Sprinkle the frozen blueberries over the croissant rolls and toss everything together.
- In a large bowl beat together the cream cheese and sugar.
- When smooth add the eggs and vanilla then beat again until smooth.
- Continue to beat while slowly adding the milk to form a custard.
- When everything is beaten and smooth pour it over the bread and berries and toss all of the ingredients together.
- Make sure the croissant pieces are all well coated in custard.
- Allow the bread to soak up the custard for 10 minutes or so.
- Cook the pudding for 30-40 minutes.
- *NOTE: Frozen blueberries hold more water so you may have to cook at a slightly higher heat, 400, to make sure it doesn't turn out soggy. Keep an eye on it and make sure it's firming up nicely.
- Remove from oven and allow to sit for 10-15 minutes before serving.
You can serve this as brunch dish or as a dessert alongside a large scoop of vanilla ice cream!