Directions
1. Preheat oven to 400°F.
2. Unroll refrigerated Danish Pastry Dough on enclosed parchment paper and cut the dough sheet in 8 triangles. To shape a croissant, start rolling the wide side of the dough triangle towards the pointed side. Place the croissant on the baking sheet with the pointed end on the bottom. Bake croissants for 10-12 min. until golden, and let cool. Once cooled, tear into bite sized pieces.
3. Place croissant pieces in an 8-9 in. size pan or casserole dish. Sprinkle with blueberries and the zest of one orange and set aside. Beat cream cheese, sugar, eggs, salt and vanilla in medium bowl with electric mixer until well blended. Gradually add egg nog (or milk), beating well until incorporated. Pour evenly over croissant pieces. Let stand 30-60 minutes or soak overnight.
4. Bake at 400°F for 12 minutes or until set in center and golden brown. You may want to cover it with foil for the last 8-10 minutes if the top is getting too browned. Serve warm.
