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Blueberry Croissant Puff



3 large croissants, cut up
1-1/2 Cups fresh or frozen blueberries
1 Pkg. (8 oz.) PHILADELPHIA Cream Cheese or PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese, softened
2/3 Cup sugar
2 eggs
1 Tsp. Vanilla
1-1/4 Cups milk


PLACE croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries.

BEAT cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 min.

BAKE at 350°F for 20 to 25 min. Or until set in centers and golden brown. Serve warm sprinkled with powdered sugar.


VARIATION
Prepare cream cheese batter as directed; pour into 9-inch square baking dish. Let stand 20 min. Bake at 350°F for 35 to 40 min. Or until set in center and golden brown. Serve as directed