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Grease pan.
Preheat oven to 350 degrees.
Place croissant pieces in a 9 inch square pan.
Sprinkle with blueberries.
Beat cream cheese, sugar, eggs and vanilla in
medium bowl with electric mixer until well
blended. Gradually add milk, beating well after
each addition. Pour evenly over croissant pieces.
Let stand 20 minutes or soak overnight.
Bake at 350°F for 35 to 40 minutes or until set
in center and golden brown. You may want to cover
it with foil for the last 10 minutes if the tops
are getting too browned.
Serve warm sprinkled with powdered sugar.
Variation- Instead of baking in a square pan bake
individually. Place croissant pieces evenly in 10
(1/2-cup) ramekins; sprinkle with blueberries and
pour cream cheese mixture evenly over croissant
pieces. Let stand 20 minutes. Bake at 350°F for
20 to 25 minutes or until set in center and
golden brown.
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