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.
If you like this Blueberry Croissant Puff, you’ll like this:
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.
We have a bumper crop of blueberries this year. I was looking for different ways to use them and there was your post, looking so good. I baked it an gave my hubby a nice serving and he was immediately smitten. He is a lover of bread pudding and he says this one. by far, is the best yet. Since we have had 53 years of sampling, I think you have passed on the golden ring. I also too some to a 4th of July dinner and what was not consumed was taken home by two smiling batchlars Is is quick and easy to prepare. Thanks you for sharing.
You’re so welcome Betty!
This is now one of my families favorite Easter brunch dish. It is delicious. I’m still trying to figure out the timing for doubling the recipe, but I have never been disappointed.
So glad you liked it!
This is AMAZING!!!! Made it for our girls camping trip and everyone wanted it next year! so simple to make!
Can I use bread instead of croissant? Would it make too big a difference?
I think the buttery flavor from the croissants adds to it!
I made this for Mother’s Day brunch. I added 2Tbsp lemon juice and a a Tbsp of lemon zest, and a Tbsp of of culinary lavender. Came out amazing!!!
I’ve made this recipe which originally is from Kraft various times. I have also changed the blueberries for raspberries or apples and it’s delicious. Thanks for sharing.
I made this recipe today and it turned out great! Very light and not too sweet. Next time I will make it with peaches. Thanks for the recipe!
Can this be frozen? If so, any directions? We have a bunch of leftover croissants from Easter and was wanting to throw this together for company next weekend.
Made this for Easter brunch with raspberries and it was such a hit! Was not soggy at all, but was almostttt like a bread pudding consistency. I first cut the croissants length wise, then toasted them cut side up on a baking sheet at 450 for 5 minutes, I’m so happy I did this because I think it gave such a great crispy texture to them. I also added a ton of cinnamon, used coconut sugar, and did 3/4 cup almond milk instead of 1 cup! Baked @ 350 for 35 mins & then 10 more minutes covered in foil – turned out perfectly!
I’ve made this a few times but I’m wondering if I could prepare it tonight and throw it in the oven in the morning?
I have done that. I just Take it out 30min before I put it in the oven
Question- what kind of sugar does this recipe call for?
Great recipe! I added lemon curd and it was delicious!!!
Quick, easy and delicious, did I mention beautiful.
I have made this two times & have gotten rave reviews. It is delicious & super easy to make. The second time I made it I didn’t have croissants available so I used already baked crescent rolls & they worked just fine. I would highly recommend.
So glad you liked it!