Berry Corissant Breakfast

 

3–4 large croissants, cut into small pieces
1 c. fresh or frozen berries
1 8 oz. package cream cheese, softened
2/3 c. sugar
2 eggs
1 tsp. vanilla
3/4 c. milk

Preheat oven to 350°. Spray a 8 x 11” baking dish with cooking spray.

Add croissant pieces to baking dish. Sprinkle berries evenly over croissants.

Beat cream cheese for with electric mixer until soft. Gradually add in sugar, eggs, vanilla, and milk.
Continue to mix until well blended.

Pour cream cheese mixture over croissants and berries. Let rest for at least 20 min. or refrigerate
over night.

Bake for 35-40 min. or until golden brown and set in center. Serve warm with powdered sugar sprinkled on
top.

Recipe published in the March-April 21 issue of The Ohio Country Registe

 

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