Blueberry Bread Pudding with Lemon Cream
6-7 large croissants, torn into pieces
1 1/2 c blueberries, fresh or frozen
8 oz cream cheese, sliced into small pieces
2 c half and half
1/2 c sugar
1 tsp cinnamon
1/2 c salted butter, melted
1/2 c canned blueberry pie filling
1 c yoplait lemon cream pie yogurt, allowed to come to room temperature
4 oz cool whip or whipped topping
Spray 9×13 baking dish with Pam. Tear up croissants and place half in bottom of baking dish. It should completely cover the bottom. Spread 1 c of the blueberries evenly on top of the croissants. Cut up cream cheese into small pieces and place them on top of the blueberries. Layer other half of croissants on top.
Beat eggs and add half and half. Add melted butter. Stir in sugar and cinnamon. Pour egg mixture evenly over croissant mixture. Use a flat spatula to press croissants down until the liquid mixture gets adequately absorbed by bread. Drop remaining 1/2 c blueberries on top and then spread the pie filling in a marbled fashion, it shouldn’t cover the entire top. Let sit for 5-10 minutes before placing in oven.
Bake in 350 degree oven for 50-60 minutes covered, remove the foil for the last ten minutes to get a nice browning.
Allow to cool for a few minutes (this will let the cream cheese set a bit) and then serve with a dollop of lemon cream. Of, if you prefer, refrigerate the pudding until cold and serve that way.
To make the lemon cream, just lightly fold the whipped cream or topping into the yogurt.