Thanksgiving every year gives me a chance to try something new for dessert since we have so many people. A few months back when we renewed our Sam's membership, David had to start a new membership due to some of their rules for changing names on the memberships. With that, he got a free "case" of croissant rolls. I knew we would (and didn't need to) eat all of them before they went bad; so, I froze most of them. this recipe MANY months ago and this was the perfect time to use it. Let's just say that before Thanksgiving was over, this was ALL GONE! It was so good. I think this would be a delicious bread pudding with white chocolate added. But blueberry made it healthy...er...um, less decadent? Um, just good, maybe?! I used fresh frozen blueberries but with this being a cooked dessert you could definitely use frozen. Try it out! I got many compliments.
issant Bread Pudding adapted from The Girl Who Ate Everything
(This recipe is doubled from the original recipe)
2 cups fresh/frozen blueberries
2 bars 1/3 less fat cream cheese
1 1/3 cups (1 cup likely fine) sugar
2 cups almond milk
2 teaspoons vanilla
Preheat oven to 350 degrees. Spray a 13 X 9 pan with cooking spray. Cut croissants into small cubes. Place these into the pan. Sprinkle with blueberries. Beat the cream cheese, sugar, eggs, and vanilla until smooth. Gradually add the milk until mixed well. Pour over the bread and blueberries. Allow to soak for at least 20 minutes. Place into the oven and bake for 35-40 minutes. We served with ice cream. Enjoy!