I’ve eaten my weight in chicken noodle soup this week. Being sick is no fun at all. I’m having a hard time kicking it.
But I can see the light at the end of the tunnel and am actually craving something that has to be chewed and not slurped.
I had someone email me and ask me if had something against blueberries because there are hardly any blueberry recipes on this site. Nope. Not true at all. I just have a hard time making time and room for every food in my life. It’s a tough problem.
But just in case you do in fact have something against blueberries, any fruit would be fabulous in this. 
How can you go wrong with cut up buttery croissants, fruit, and a cream cheese milk mixture that is baked until golden brown. The cream cheese is not overpowering at all and this would be perfect for breakfast or even dessert. This could be easily doubled and put in a 9X13 pan.
You can use fresh or frozen blueberries.
Ingredients
- 3 large croissants, cut up (about 5 to 5 1/2 cups)
- 1 cup fresh or frozen blueberries
- 1 package (8 oz.) cream cheese, softened
- 2/3 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 cup milk
Instructions
- Preheat oven to 350 degrees.
- Place croissant pieces in a 9 inch square pan. 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 minutes.
- Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
- Serve warm sprinkled with powdered sugar.
- Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.
Notes
This can easily be doubled in a 9X13 pan.
Source: slightly adapted from Kraft
Looks really good … The recipe doesn’t say when to add the fruit, but the picture tutorial shows it.
@Pat,
Thanks for the catch. My computer was being funky so I had to retype the recipe 3 times! I guess I forgot that part the 3rd time. All fixed now!
Those three words are music to my ears….looks wonderful! And I love, love blueberries, especially in desserts!
I love blueberries and cream cheese. You can’t go wrong with this combo! Thanks for sharing, and I’m glad you’re feeling better! Ick!
This simply gorgeous!!!!
Get better soon, Christy!!!
This looks fabulous
Oooh…I’ve made something like this before with french bread, but the croissants sound like a wonderful change. I’m going to try this over the weekend. Thanks for the inspiration!
What other fruit do you think would work well with this?
I think any berry would work well; raspberries, strawberries, or blackberries.
This looks wonderful!
YUM! I love blueberries. I think I’m going to try adding them to a bread and butter pudding soon! x
I love blueberries! They are one of my favorite fruits! This looks so good! I hope you get feeling better!
Oh does this look wonderful. It should help what ails you.
Keep getting better. These nasty bugs are taking awhile to get rid of this season.
Oh goodness, that looks sinfully delicious!
OMG its like a blueberry bread pudding! Looks amazing
I made this over the weekend and it turned out great! I added some lemon zest to the cream cheese mixture and it was amazing. I’m excited to try this with strawberries as well. Thanks for the great recipe!
Is it soggy bread texture? I hate soggy bread texture…..
I wouldn’t say soggy. Especially if you cook it all the way.
This looks delicious! Do you think it would reheat well or is it better to make it and eat it right away?
I liked it better right away but was guilty of heating up the rest and still enjoyed it.
Absolutely trying this too.
Your desserts look so good, I just found you and am so excited to make the Chocolate Eclair Cake for Easter. Thank You for the delicious recipes, can’t wait to bake more.
Yummy Yummy Yummy! I made this tonight. Family loved it. TY
Made this for our Easter brunch today and it was a huge hit… everyone asked for the recipe! Thanks!
Made this for Easter Brunch today, and it got many tasty compliments. I made a couple modifications though since I am not a huge fan of cream cheese or blueberries. I mixed blueberries and raspberries, and instead of eight ounces of cream cheese, I used four ounces, and added two ounces salted butter. Came out to fluffy, soft perfection. Thank you for all your great posts!
OH! NOMNOMNOM! I think I’m trying this tonight! For the benefit of my family… of course! lol Thanks for all the delish, family-friendly recipes!
I made this but added a blueberry sauce to finish it off.
One cup of sugar, 2 tbsp. cornstarch and one cup water in a sauce pan. Stir in two teaspoons vanilla extract. Stir constantly until boiling. Cook 3 or 4 minutes, lower heat and add one cup fresh blueberries. Cook until blueberries begin to burst (10 minutes or so), stirring occasionally.
Spoon over Blueberry Puff and enjoy. Add a dollop of whipped cream if desired… yummy.
You can also add one tbsp of butter during cooking if you desire.