This weather leaves us wondering when the weather will truly break into sunshine and blue sky - for more than an hour at a time.
Sometimes you come across a recipe that just works ... this delicious pudding with croissants, blueberries and a cream cheese custard, got a 10/10 from our tasters. The few leftovers cold were just as good. We've made it in a square pan today, but it's also great made in individual ramekins. Enjoy.
BLUEBERRY AND CROISSANT PUFF
2 cups Orchard Gold frozen blueberries
250g cream cheese
½ cup caster sugar
1 tsp vanilla essence
1 cup milk
Preheat oven to 160°C.
Cut the croissants up into small pieces and place in a baking dish - we used a 22cm square dish.
Sprinkle with Orchard Gold frozen blueberries.
Beat the cream cheese, sugar, eggs and vanilla in a bowl until well blended.
Add the milk and mix well.
Pour this mixture over the croissant and blueberries, then set aside for 20 minutes.
Bake at 160°C for 35-40 minutes, until set in the centre and golden brown.
Serve warm sprinkled with icing sugar.
If baking in ramekins, bake for 20-25 minutes.
|from a recipe on The Girl Who Ate Everything blog|