Blueberry Croissant Puff
This Blueberry Croissant Puff is a delicious overnight breakfast dish that everyone will love. This is one of the most popular recipes on this blog. It is made from buttery croissants, fruit, and a cream cheese milk mixture that is baked until golden brown.
BLUEBERRY CROISSANT PUFF
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.
The mixture may seem wet but it soaks into all the layers of the croissants.
You could definitely double this in a 9×13 baking dish.
OTHER BLUEBERRY RECIPES:
- Blueberry Lemon Crescent Ring
- Blueberry Lemon Muffins
- Lemon Blueberry Trifle
- Blueberry Sour Cream Coffee Cake
- Watermelon, Blueberry, and Feta Salad
- Blueberry Custard Pie
- Blueberry Lemon Crescent Ring
Blueberry Croissant Puff
This Blueberry Croissant Puff is made from buttery croissants, fruit, and a cream cheese milk mixture that is baked until golden brown.
Ingredients
- 3 large croissants, cut up (about 5 to 5 1/2 cups)
- 1 cup fresh or frozen blueberries
- 1 (8 ounce) package 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 or soak overnight.
- 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.
Any idea if this could be made ahead and take with me? Would it need to be refrigerated?
You can make it ahead. It should be refrigerated if out for a long time!
I was unable to give this 5 stars but it deserves 6! 12 women LOVED this—that has to be a record! It was very easy to prepare too.
Looks absolutely delicious planning to make for a Sunday brunch. Just wondering if it makes a huge difference whether I soak the mixture for 20 mins or overnight?
Not a huge difference. Go for it.
This is so delicious! Used blueberries, raspberries and blackberries. Took a little linger to get done e in the middle. Will definitely make again!
I bet all the berries together were great!
Hi – should the croissants be baked completely and cooled before baking this? Thanks
Yes, most people use croissants already baked at the bakery but if your make your own great!
This is the best recipe ever!!! It is so yummy and has great flavor with the blueberry and cream cheese sauce!! I’d definitely recommend to anyone looking at this recipe or looking to make a blueberry casserole!! It did take about an hour to make with all the different steps, but the end result was for sure worth it!!!
Thank you Lara. That’s a great compliment!
This is a favorite that I make for teacher appreciation breakfasts and bible study get-togethers. My only complaint is that I always have issues with it cooking completely on the inside . It’s often smooshy and wet while the top is crisp. I think just moving to a more shallow pan fixes this but I’ve had to add a good 20 min or so to the cook time.
Sorry. Yes, a shallow pan will help with that.
We love this recipe. I didn’t have milk one time while making it, but did have vanilla soy milk which I ended using, and it was still very delicious. The blueberries sometimes tend to be bitter, so I slightly muddle them in sugar and let them sit in the sugar while I prep the rest of the items and it makes the end product have no bitterness but a nice sweetness to it overall. Blending all the ingredients well should help avoid the egg from curdling.
Great! Thank you!
I made tonight and doubled the recipe. Cooked for 35 min and took about of the oven. Looked perfectly browned on top. Couldn’t wait for it to cool completely before I had to dive into it. Great taste but is it supposed to be “eggy curdled” like texture? If not what did I do wrong?
Thank you,
Kim
It’s kind of like bread pudding so yes it’s on the eggy side.
This has become our Christmas breakfast! I think the cream cheese sets this apart from the rest. Made as directed. Easy and super good!
So happy to hear that.
Can you make ahead and freeze for later
Did you try freezing it for more than 1 day? How’d it turn out?
Hello, any recommendations on converting this to a crockpot recipe?