FRUITY CROISSANT PUFF

I got this recipe from a good friend. Sweet, tart, tender and light, it tastes like a danish.

—Myra Almer, Tuttle, ND

Prep: 10 min. + chilling • Bake: 45 min. • Makes: 6 servings

• 4 large croissants, cut into 1-in. cubes (about 6 cups)
• 1 ½ cups mixed fresh berries
• 1 pkg. (8 oz.) cream cheese, softened
• 1 cup 2% milk
• ½ cup sugar
• 2 large eggs, room temperature
• 1 tsp. vanilla extract
• Maple syrup, optional

1. Place croissants and berries in a greased 8-in. square baking dish. In a medium bowl, beat cream cheese until smooth. Beat in milk, sugar, eggs and vanilla until blended; pour over the croissants. Refrigerate, covered, overnight.

2. Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving. If desired, serve with syrup.

1 piece: 429 cal., 24g fat (14g sat. fat), 132mg chol., 358mg sod., 44g carb. (27g sugars, 2g fiber), 9g pro.