Blueberrry Breakfast Pudding

B & B at Ponder Cove

1067 Ponder Creek Road , Mars Hill, NC 28754 Stati Uniti d'America


  • 3 cups blue berries
  • 16 oz cream cheese
  • 8 croissants
  • 10 eggs
  • 1/3 cup maple syrup
  • 2 cups milk
  • 1 cup water
  • 1 cup sugar
  • 2 tablespoons corn starch
  • dollop butter


  1. Preheat oven to 350 degrees and grease 9 x 13 pyrex. Slice croissants and place 8 halves in bottom of pan. Dollop cream cheese in thumbsize pieces all over bread layer. Then sprinkle one cup of the blue berries on top and finish by placing remaining halves of croissants on top.
  2. Beat egg, milk and maple syrup together and pour over breakfast pudding. Place plastic wrap on top and press down making sure bread is soaked through with egg and milk mixutre. Place in frige over night.
  3. When ready to bake do so one half hour covered with foil and one half hour without foil.
  4. While baking mix one cup blueberries with water, sugar and cornstarch until a medium thick syrup forms. Take off stove and add final cup of berries and a dollop of butter.
  5. When done cut in squares picking up a full croissant. Pour syrup over individual servings. Add mint and serve. NOT TO BE BELIEVED!! xxoomartha
About this recipe:

Blueberrry Breakfast Pudding