Blueberry and Cream Cheese Croissant Pudding
Serves: 8
  • 6 large eggs, beaten
  • 1½ cups whole milk
  • 4 tbsp maple syrup
  • 1 tbsp vanilla extract
  • ½ tsp salt
  • 12 roughly torn, croissants
  • 1 jar (10 ounces) high-quality blueberry jam
  • 8 ounces cream cheese, cut into small cubes
  • 6 tablespoons cold salted butter, thinly sliced
  • 1 cup fresh blueberries
  • 1 cup heavy cream
  • Maple syrup, for serving
  1. Grease a 9x13 inch baking dish with butter.
  2. In a large bowl, whisk together the eggs, milk, maple syrup, vanilla and salt. Add the torn croissants and gently toss with egg mixture.
  3. Arrange half the croissants in the prepared baking dish. Dollop the jam and cream cheese over the croissants. Add the remaining croissants on top.
  4. Pour the remaining egg mixture over the croissants.
  5. Cover and place in the fridge for 30 minutes. When ready to bake, preheat the oven to 375 degrees F.
  6. Lay the thinly sliced butter over the croissants. Transfer to the oven and bake for 45-50 minutes or until the pudding is golden and crisp.
  7. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.
  8. Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Stir in 1 tablespoon powdered sugar or maple syrup, if desired.
  9. Serve the french toast warm, topped with whipped cream, fresh berries, and maple syrup.
Recipe by Maya Kitchenette at