Monday, May 2, 2016

Berries and Cream Croissanish Cake

Berries and Cream Croissanish

Mother’s Day is coming and we all know that that means brunch!  Brunch just tends to come much earlier when it isn’t accompanied by witty t-shirts and bottomless mimosas, so whip this up Saturday night before you go out and dust it with powdered sugar on a pretty plate before you head to mom’s house and while you’re at it, make the lady a mimosa, she deserves it for putting up with you for the last few decades!  This is as easy as forgetting you bought a bag of croissants on Thursday and having some simple ingredients and fresh berries in your fridge, no fresh berries? Defrost some frozen ones! 


6 croissants, stale preferred, cut into ½ inch cubes

3 eggs

6 oz. softened cream cheese

1/3 cup half and half, or cream, or milk is fine as well (depends on if you’re on a diet, or how much you love your mom)

1/3 cup sugar

1 tsp. vanilla extract

6 oz. mixed berries, chopped up (I used blackberries and raspberries)


Preheat oven to 350 degrees.  Spray an 8-inch spring form pan with non-stick spray.

Chop berries in to quarters.  Cut croissants into ½ inch cubes set aside.

In the bowl of a stand mixer, or a regular bowl and a hand mixer, cream the cream sugar and eggs together.  Add the cream cheese, vanilla and milk or cream and mix until well combined.  Add the berries and the croissants and mix them together until the croissants are saturated. 

Pour the mixture into the spring form pan and spread it evenly across. 

Bake 350 degrees for approximately 45 minutes or until the top is firm or you can insert a knife and remove it cleanly.

Let cool for 15 minutes and remove the “spring” exterior of the pan.  Let cool overnight.  Sprinkle with powder sugar and garnish with fresh berries. 

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