Wednesday, July 24, 2013

Peach Melba Croissant Puff

OMG!!! I made this several months ago with blueberries as suggested on this blog.  It was fabulous then, but I think it is even more scrumptious now!

It has been a wonderful summer for fresh fruits and the peaches have been as sweet as I ever remember.  I was looking in the fridge for some inspiration and saw the peaches and raspberries and that was it -the perfect combination.

PEACH MELBA CROISSANT PUFF

adapted from "The Girl Who Ate Everything"

INGREDIENTS:

3 large croissants or 18-20 mini croissants, cut up (5-5 1/2 cups).  I use Authentic Gourmet croissants.
3/4 cup chopped peaches, peeled (about 1 medium peach)
1/2 cup fresh raspberries
1 - 8 oz. pkg. cream cheese (I used low fat)
2/3 c. sugar
2 eggs
1 tsp. almond extract
1 c. milk

DIRECTIONS:

Preheat oven to 350. 

Place the cut up croissants in a 9" square pan.  Distribute the chopped peaches and raspberries over the croissants..

In a medium bowl, beat the cream cheese, eggs, sugar and almond extract until well blended.  Add the milk gradually, beating well after each addition.  Pour evenly over the croissant mixture and let stand for 20 minutes.  Sprinkle with cinnamon -sugar. (optional)

Bake at 350 for 35-40 minute or until the center is set and and golden brown, and a knife inserted in the center comes clean.  

Serve warm sprinkled with powdered sugar!

(This can easily be doubled and baked in a 9x13" pan.)


This reheats well the next day too - if it lasts that long!!!


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I am a mother to three and Grammy to two beautiful granddaughters and one very handsome little grandson.  Was born and raised in southern California and am happy to call it home.  I fill my days with volunteer work, paper crafting, needlework of all kinds and cooking and baking.   I am blessed with wonderful family and friends who fill my heart on a daily basis.