4 large croissants, cut up
1 1/2 cup fresh or frozen blueberries
1 packages (8 oz.) cream cheese, softened
1/2 cup sour cream
1/2 cup sugar
3 eggs
1 teaspoon vanilla
1 1/4 cup milk
Preheat oven to 350 degrees.
Place croissant pieces in a greased 9 x 11 pan. Sprinkle with blueberries.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended.
Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
Bake at 350°F for 35 minutes or until set in center. You can cover with foil for the first 25 min. to keep the top from getting too brown.
Sprinkle with powdered sugar. (optional)
Makes 9-12 servings.
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