Hostess House

Recipe

Oregon Bounty Blueberry Breakfast Pudding: Breakfast-Brunch

Servings: 4

Prep time:20 minutes

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

Step 1:

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.

Step 2:

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.

Step 3:

Preheat oven to 350 degrees. Bake 45 minutes covered with tinfoil. Bake 15 minutes uncovered.

Step 4:

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.

Step 5:

Cut into four croissant sections. Spoon syrup/sauce over each serving. May top with a touch of whipped cream or a sprig of mint.

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