Blueberry Croissant Breakfast Bake

 Well, we are approaching Christmas again and I have many new recipes to post, but this one is the best. When I made it for a church gathering recently, it was a big hit. So many people have asked me for the recipe, so I had to post it right away. The reason? It combines the divine flavors of bread pudding and cheesecake. Yes, those are two of my favorites as well! So here it is for all of you who have asked for the recipe. It's from Southern Living Magazine. Make it on Christmas Eve, stick it (unbaked) in the refrigerator, then bake it on Christmas morning for a family treat... 

 Ingredients:

1C powdered sugar, plus a bit more for garnish                                                                    

2 8-oz. pkg softened cream cheese, DIVIDED

2 t grated lemon zest, plus 1 1/2 T fresh lemon juice DIVIDED

2 C fresh blueberries, DIVIDED

2/3 C granulated sugar

2 C half and half

4 large eggs, lightly beaten

1/2 t salt

14 mini croissants

Directions: 

Mix together POWDERED sugar, 1 package cream cheese, lemon zest, 1/2 T of the lemon juice, and 1 teaspoon vanilla in a large bowl till smooth (remember to pay attention to the DIVIDED cream cheese, lemon juice and vanilla measurements). I used beaters at a low speed. Then, stir in 1 C blueberries, crushing slightly with a fork, until well combined. 

In a separate large bowl, whisk together GRANLATED sugar and remaining 1 pkg. cream cheese until smooth. Gradually whisk in half and half, eggs, salt and remaining 1 T each of lemon juice and vanilla. Set aside.

Cut 12 mini croissants in half, lengthwise, like you would for a sandwich. Place the bottom halves, cut sides up, in a 13X9" baking dish coated with cooking spray. Spread dollops of the blueberry-cream cheese mixture on the open-face croissant bottoms as evenly as you can. About a tablespoon apiece worked for me.

Cover with croissant tops to make "sandwiches". Then take the remaining two croissants and cut them into pieces to fill in the gaps between the sandwiches. Finally, pour the egg mixture over all and sprinkle with the remaining 1C of blueberries. Cover and chill 8-12 hours.

Let stand at room temperature while while oven preheats to 325 degrees. Bake, covered with foil, for 30 minutes. Remove foil, bake, uncovered, about 30 minutes more, until golden brown and set. Sprinkle with almonds, dust with powdered sugar.