Blueberry Croissant Puff
This Blueberry Croissant Puff is a delicious overnight blueberry 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 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.
HOW TO MAKE THIS BREAKFAST RECIPE
Place the croissants in a dish and top with the blueberries. You can use fresh or frozen blueberries.
The mixture may seem wet but it soaks into all the layers of the croissants.
You can soak the mixture for as little as twenty minutes or as long as overnight.
WHEN ARE BLUEBERRIES IN SEASON?
Blueberries are at their peak from June to late August. For this recipe, you can use frozen blueberries just as easily!
CAN I DOUBLE THIS?
Yes, 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
- Easy 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
- 3-4 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 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 cup milk
- (optional) powdered sugar for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
- Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, 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. Check the dish halfway through baking...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
Nutrition Information:
Yield: 10 Serving Size: 1/10 of the recipeAmount Per Serving: Calories: 174Total Fat: 12.8gUnsaturated Fat: 0gCarbohydrates: 9.8gFiber: .7g
Every time I make this the cream cheese comes out lumpy. Looks terrible/ tastes great. What can I do? I use a hand held electric mixer on low. I beat cream cheese and sugar first. What am I doing wrong?
Is your cream cheese room temperature? If it’s not it will lump.
Can you suggest how far ahead u can make this? Do you think 2 days is okay instead of the night before?
Yes, that should be fine!
Thank you!
I’m making this delicious recipe again for my coworkers and would like add a tip. It’s better to beat the cream cheese first before slowly adding the eggs, vanilla and milk so the batter is creamy instead of clumpy. Thank you for a fantastic recipe. I get raves about it!
Thanks for the tip!
Was yours wet on the inside after it was cooked?
No it’s a little wet but you can definitely cook it longer to get it cooked all the way through.
I made these last night but used fresh raspberries instead and topped with sliced almonds. So good!
So good!
If I double and put in a 9×13 pan how long should I bake?
You might just need 5-10 minutes more.