Blueberry Croissant Pudding

• 3 large croissants, cut lengthwise into thick slices
• 1 punnet (150g) blueberries
• 250g block PHILADELPHIA Cream Cheese, softened
• 2/3 cup caster sugar
• 1 cup cream
• 1 cup milk
• 2 eggs
• 1 teaspoon vanilla extract
• 1/4 cup brown sugar, lightly packed
• cream or ice-cream, to serve

1. Arrange the croissant slices in a single overlapping layer in the base of greased 6 cup (1.5L) capacity oven-proof baking dish.
2. Sprinkle with blueberries.
3. Beat the Philly* and sugar until smooth.
4. Stir in combined cream, milk, eggs and vanilla until well mixed.
5. Pour over the croissants and stand for 30 minutes.
6. Sprinkle the pudding with brown sugar, and bake at 180C in a waterbath for 40 minutes, or until set and golden.
7. Serve hot with cream or ice-cream.

croissants, punnet, philadelphia cream cheese, caster sugar, cream, milk, eggs, vanilla, brown sugar, cream

Taken from www.kraftrecipes.com/recipes/blueberry-croissant-pudding-104416.aspx (may not work)