A new Summer-y version after it's big debut at Mother's Day. Perfect to make any breakfast special or it could even be a dessert. Sliced flaky croissants, juicy blueberries and a sweet cream cheese sauce bake up for a delicious addition to your brunch or breakfast table. A delicious lemon glaze comes alongside to drizzle on top. Serve alongside a savory quiche, frittata or scrambled eggs and you're all set. 9" round pan serves 4-6.
Hands-On Time: Oven: 0 mins Cook Time: Oven: 45 mins
Defrost in refrigerator. Preheat oven to 350F. Remove lid and set aside. Place pan on a baking sheet for support. Cover pan with foil and bake 30 minutes. Remove foil and bake for 10-15 minutes longer until golden and a knife inserted in center comes out clean. Let rest for 10 minutes. For lemon glaze, snip a corner of the bag and squeeze it out into a small bowl. Using a fork stir it and if it's too thick to drizzle add a few drops of milk or water. Drizzle over croissant bake and serve. >/p>
