from the kitchen of Chef Marissa
12 servings
| Amount | Unit | Ingredients |
| 9 | Croissants | |
| 1/2 | lb | Cream cheese |
| 1/2 | lb | Frozen blueberries |
| 1/2 | qt | Liquid egg |
| 1/2 | qt | Heavy cream |
| 1 | cup | White sugar |
| 1 | Tbsp | Ground cinnamon |
| 1/2 | tsp | Ground allspice |
| 1/2 | tsp | Nutmeg |
| 1/2 | cup | Vanilla icing |
- Spray 9×9 pan with cooking spray.
- Pull apart croissant bread and spread evenly throughout pan.
- Mix the cream cheese until smooth. Add the egg, cream, sugar, cinnamon, nutmeg, allspice.
- Spread blueberries on top of plucked bread.
- Poor egg mix into pan.
- Cover with parchment paper and foil. Bake at 350 degrees F. for 35 minutes.
- Uncover, and bake another 5-10 minutes until a knife in the center comes out clean.
- Drizzle with icing and serve.
| Chef Marissa DioGuardi |
