Tear croissants into bite size pieces. Place them evenly into 10 (1/2 cup) ramekins with the end facing upwards. Sprinkle with blueberries.
In a medium bowl beat cream cheese, sugar, eggs and vanilla with electric mixer on medium speed until well blended. Gradually add milk, mixing until well blended. Divide equally amonst the 10 ramekins and pour evenly over croissant pieces. Let stand 20 minutes.
Bake at 350 F for 20 to 25 minutes or until set in centres and golden brown. Serve warm sprinkled with icing sugar.