6 large croissants, cut into chunks
4 punnets fresh blueberries
265g cream cheese, softened
1 ½ cups buttermilk
1 tbsp vanilla paste
¼ cup brown sugar
Preheat oven to 175°C.
Place croissant pieces in a rectangular baking dish. Sprinkle with blueberries.
Beat cream cheese, sugar, and vanilla in medium bowl until well blended. Add the eggs one at a time, beating well after each addition. Once everything is well combined, gradually pour in the buttermilk, and beat well until the mixture is a smooth consistency.
Pour evenly over croissants and press down gently in the baking dish to ensure the croissants soak up the liquid. Let stand for 20 minutes to soak.
Sprinkle brown sugar over the top before placing in the oven. Bake at 175°C for 45 minutes until golden brown.
Serve warm, dusted with icing sugar and served with ice cream.