Fruity Croissant Puff

Fruity Croissant Puff

PREP 10min.+ chilling and standing COOK 30min. MAKES 10 servings

3 large croissants, cut into 1-inch cubes (about 6 cups)
2 1/ 4 cups mixed fresh berries 
12 ounces cream cheese, softened
11/2 cups 2% milk  
3/ 4  cup sugar
3  large eggs
11/2 tsp.vanilla extract 
Maple syrup, optional  
1. Place croissants and berries in the Inner Pot. In a medium bowl, beat cream cheese until smooth. Beat in milk, sugar, eggs, and vanilla until blended; pour over croissants. Refrigerate, covered, overnight. 

2. Remove Inner Pot from the refrigerator and let stand at room temperature for 30 minutes. 

3. Place Inner Pot in the base. Turn dial to Air Fry. Press Temperature and adjust to 300°F. Press Timer and adjust to 30 minutes. Close the Air Frying Lid and press Start. Cook until puffed and a knife inserted in center comes out clean. 

4. Let stand 5 to 10 minutes before serving. If desired, serve with syrup. 

Eric’s Tip
Wash berries no more than 1 day in advance to retain freshness and avoid mold.

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