butter or cooking sprayfor greasing pan or griddle
sweetened whipped cream
Allow the cream cheese to soften at room temperature.
In a medium bowl beat the softened cream cheese, maple syrup, and sugar with an electric mixer on medium speed until well combined. Carefully stir in the blueberries with a spoon.
Using a bread knife (or serrated knife), carefully cut each croissant in half, leaving a hinge (Cut, but do not go all the way through to the other side.). Spoon cream cheese filling into each croissant.
In a medium bowl whisk together eggs, half-and-half, brown sugar, cinnamon, and nutmeg.
Using tongs, carefully dip each side of filled croissant in egg mixture, being careful not to squeeze out filling.
Fry the filled croissants, on a lightly greased pan or griddle over medium heat about 1 to 2 minutes on each side.
Use a large spatula to turn croissants. Some of the cream cheese filling may leak out onto the pan or griddle; be sure to wipe off, before cooking remaining croissants.
To serve, drizzle with warm maple syrup, top with whipped cream, fresh blueberries and a good dusting of powdered sugar. Serve warm some good country sausage or bacon and a glass of cold milk.
Make the cream cheese mixture beforehand and keep it in the refrigerator until no less than 30 minutes before needing it. If making a double batch, only make one batch of custard. Usually, there is some leftover that could be used for the second batch. If you need more make more, but discard any unused custard.Calories are not based on added syrup, whipped cream, or powdered sugar. For more information about nutrition, visit our Policies & Disclaimers Page.
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