Blackberry Bread Pudding Casserole
This blackberry bread pudding breakfast casserole is sure to be a hit at any family breakfast. The tartness from fresh blackberries combined with the sweetness of chocolate is a perfect way to start the morning off.
- 6 chocolate croissants cut up into pieces
- 11/2 cups fresh or frozen blackberries
- 8 ounces cream cheese softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla
- 1 tsp cinnamon
- 3/4 cup milk
Preheat oven to 350 degrees F. Lightly coat a 9 X 13 pan with cooking spray.
Place croissant pieces in the pan and scatter the blackberries over the top.
In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs, vanilla and cinnamon. Beat until well blended. Gradually add milk and beat until combined.
Pour mixture evenly over croissant pieces patting down with a wooden spoon until all the pieces are coated. Let rest 10-15 minutes so that the egg mixture can soak into the bread.
Bake for 35 to 40 minutes or until set in center and golden brown.