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. (Originally posted 2013)
This Blueberry Croissant Puff 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
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
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Preheat oven to 350 degrees.
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Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
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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.
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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.
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Serve warm sprinkled with powdered sugar.
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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.
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!
This is a great recipe as I love all the ingredients so how could it be bad 🙂 I was recently asked to bring a dessert for a get together and I substituted the fruit for semi sweet chocolate chips. I was a hit. Thanks!
yes it does it say “Sprinkle with blueberries”
Actually Pat, instruction number 2 says when to add them.
SOunds amazing! Do you think if I doubled it, I could use 8 oz cream cheese and 8 oz marscapone cheese? Or all marscapone cheese? Can’t wait to try it!!
I love marscapone and you can definitely use all of it if you want.
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.
Cherries Might work. Think I’ll give it a try. I love cherry pie, but this sounds like an alternative that doesn’t require pie crust.:)
Will raspberries work in this recipe
Absolutely!
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.
I didn’t like the soggy bread texture either. I even cooked it 30 min longer and it was still soggy 🙁
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.
What temperature would you reheat it at and for about how long Christy? Thank you!
I would reheat at 350 for about 15 minutes.
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.
Looks gorgeous. 1 cup of milk..is it enough? To pour over 3 croissants?
It’s enough with the eggs and other ingredients in the mixture you pour over.
Do you think you could assemble it the night before and bake in the morning?
I definitely think you could!
I would love to make this over for a family vacation this weekend. I noticed you said that you could assemble this the night before, but how would you recommend doing that? Would you completely make it and let it sit in the refrigerator, or would you make the sauce and have everything ready to assemble in the morning? I’m wondering if the sauce is liquid-y enough to not solidify if refrigerated overnight. Does that make sense?
The sauce is really liquidy so I do not think that it would solidify overnight. I think you could make it the night before.
Because I didn’t have access to a mixer, I made the liquid the day before we left. I kept it refrigerated and then in the morning put it together, let sit for 20 minutes, and baked as directed. So easy and so DELICIOUS. I will definitely be making this recipe again. Thanks so much!
I did make it the night before and cooked it for 30 minutes and It was great.
Christy, I found yur recipe for Blueberry-Croissant-Puff on favehealthyrecipes.com. I was surprised when I found my comments were being used by them to further interest in your recipe. I would like to share with you and your followers my comments for this “KEEPER” recipe.
“Most people look at this as a dessert, I know I did. After taking this to a family gathering for dessert (Blueberry bread pudding), and having left overs for my parents, My Mother has decided this is the best ever breakfast to start her mornings. I no longer make this as a dessert, I make it for my (Senior) mother to have all week for breakfast. Because she is a diabetic, I substitute the sugar with Splenda.”
Read more at http://www./Breakfast-Recipes/Blueberry-Croissant-Puff/ml/1#hmfUHtwVhhEMVxGx.99
What a sweet comment! My daughter is also diabetic (type 1). Good luck with your mom. My daughter isn’t a fan of blueberries so I’m going to substitute raspberries
I made this and it’s delicious, I added 1t cinnamon for more flavor. I am going to double it for our next Easter brunch the family is going to love this one Thank you for the recipe!
I just pulled this out of the oven, and it looks amazing. My house smells so good!
This looks so delicious! Can’t wait to make it. 🙂
Do you think it would be OK to mix the cream ingredients night before?
Yes, absolutely. That should be fine.
Thanks! …what about actually letting soak overnight and just baking in the am? Wasn’t sure if that would be too long. 🙂
I’ve had other readers do that and they said it worked great.
Made this last week. Like a blueberry bread pudding. Very delicate and good!
Yummee… made this last night and added some lemon zest. Gave it a nice zing…. Thanks for sharing such a great recipe!!
Has anyone tried using regular sliced bread? Looks very yummy!!!
Can you make this the evening before you does it need to be served immediately after making. Looking to save time and make this evening and serve tomorrow.
NEVER MIND i saw other posts
Made this for Christmas brunch and I expected it to be good….but it was flat out AMAZING. My guests were super impressed and I didn’t tell them it was super easy. This one is definitely a keeper!
Ooh. You had me scared at first. So glad you liked it.
Could this be done in a bunt pan?
I have never tried that. If you do, let me know if it turns out…
Okay, with a giant case of the PMS blues, I wonder if you could do make this recipe with chocolate instead of blueberries?? Maybe chocolate chips?
Please, please, please tell my the PMS beast yes. 🙂
How could I say no to the PMS beast? I’m sure chocolate would be amazing.
This looks so delicious, I’m definitely going to have to try this recipe! But can I ask a really random question? Where did you get your silverware? I love it!
Homegoods! I’m obsessed with that place.
This looks so delicious!!! Can’t wait to try it but was wondering if I have to thaw the blueberries first? I’m not much of a baker. Thanks!!
No need to thaw them. Good luck!
I was able to make this delicious receipt. I absolutely love it. Although I had to make a change in the receipt. My son had ate all the blueberries so I had to put strawberries instead. I would definitely do this receipt again, this time hopefully with blueberries.
Haha. Glad it still tasted good.
This look GOOD!! Just wondering, can the bread be fresh or should it be stale?
I always believe that stale bread tastes like stale bread. Fresh is the way to go.
Thanks, I just pulled it out of the oven after 45 minutes and it is still a little mushy. Should it be like this?
All ovens bake extremely differently. It should not be mushy so I would cook it longer.
I was SO excited to have my sister send me this recipe she found on Pinterest…ahhhmazing! I made it for my husband and needless to say, it was gone that evening.
Thank you for the great idea and I can’t wait to try more of your tasty recipes since I too feel that I am a girl who eats everything!
Strive to thrive,
Em
Yay! Glad you liked it!
I made this for dessert tonight and it was a hit with the whole fam! Only things I did differently- used 4 croissants and 12 oz. of blueberries. Think I might add some lemon juice/zest next time I make it 🙂 Great recipe! Thanks!
I’ve got this in the fridge for tomorrow morning! I used raspberries, mini chocolate chips, and dark chocolate chips.
Yum! Good luck!
Do you think you could do these in a muffin tin for the individuals as well?
I do. But I haven’t tried it so I can’t promise it would work.
hi, my cream cheese mixture came out a little chunky, is that ok? not sure if that’s good.
DOn’t worry. It will melt and be good when it bakes…
How long do u cook it when u double the recipe?
You might have to add 5-10 minutes but not much longer.
I made this once with Greek yogurt cream cheese because it was strangely the only thing they had at the store at the time. I don’t know if that was the only reason it was chunky and didn’t melt, or if regular cream cheese would be better. But, I do think it makes a huge difference to mix the softened cream cheese and sugar BEFORE adding the eggs, vanilla and milk. It comes out much smoother!
I allow my cream cheese to soften at room temperature then stick it in the blender instead of using the mixer. It really helps with the texture.
You have to “cream” the cream cheese before mixing it. You have to mix JUST the sugar and cream cheese together before the other ingredients. This is my steps:
Cream cheese needs to be super softened so sat out for 4-5 hours.
Sugar + Cream cheese mixed together until smooth and not chunky.
Then eggs.
Then milk & vanilla.
My first attempt is at the waiting stage before it goes into the oven, and it already looks really delicious! I can’t wait to taste it!
I just made this for Mother’s day brunch. So super easy and everyone loved it.
Yay! Thank you. Happy Mother’s Day.
can you let it set over night in the fridge before baking it. It would be a lovely Easter morning or Christmas morning breakfast and easy if you could do it that way.
Absolutely. It would be great that way.
cant wait to Try these on my friends for SUPERBOWL Party !!…..GO 49er’s !!!!!
What an amazing recipe, this is something I have been looking for (in the back of my mind) for the longest time. Easy enough to make and looks delicious. Making this for my mother-in-law welcoming home next week! thanks 🙂
Could you make this but just using good italian bread from a bakery? I really want to make this tomorrow but don’t have any croissants and I live in the middle of nowhere, which makes grocery shopping a twice-a-month-only thing.
Sure! I love croissants but I’m sure any bread will work!
I have seen turnovers similar, but with cream cheese in “globs”. How could I do that here? Just a
Pinch of cream cheese or would inhave to do something to thin it out?
Can’t wait to try.
I think you could add pinches of cream cheese and it would melt to a nice consistency.
Has anyone tried this in a crock pot?
I love how the cream cheese in this is more of a suace and not chuncs like I’ve seen in ohters. Excited to try this next week for my guests!
I just made this for my family, can I say LOVE???! It was so tasty. I did make a change however, we are not much of a cream cheese family so I subbed Greek yogurt and also agave for the sugar. Because these both are a little thinner in consistency I used a little less almond milk. It turned out fantastic!! Thanks for the great idea 😉 HAPPY EATING!!
I found this on Pinterest while looking up brunch ideas for a women’s bible study tomorrow. I wanted to try it for my family first (practice). It tastes really good…but it is somewhat mushy, like a breakfast casserole or bread pudding. I mean, it is still good and my Mom likes it, but I wasn’t sure if this is the consistency it’s supposed to have or if I need to cook it longer tomorrow. I baked it for 35 mins @ 350. Thanks for the recipe!!
It does have a bread pudding consistency but you can cook it longer if you want so it’s not mushy.
Looks yummy! If you are using frozen blueberries do you add frozen our thawed?
I added frozen. Doesn’t make a difference either way.
Hi, what do you believe is the best way to store this? And for how long do you think it’ll last?
Definitely store it in the fridge covered. It will probably last a couple of days.
it doesn’t say what do you do if you have some left over?
You shouldn’t have any left over. Haha. You could reheat it for later.
Umm, delicioso, simple y facil de hacer.
Do you think it would work to sit overnight and bake in the morning, or would it get too soggy?
No, I think that would work great!
Can this be made and refrigerated over night for baking in the morning?
Sorry, didn’t read all the way down.
No worries. Yes, it can…
Has anyone tried to make a Gluten Free version of this? Wondering if it would still bake the same?
I plan on making this for Christmas morning, and I normally
Buy the croissants from like Kroger bakery. Are 3
Of those enough? I don’t think that will equal 5.5 cups broken up. Thanks!
I think you might need more too but I can’t say for sure because I’m not sure how big your croissants are.
Ok! Can you guesstimate how big yours were? Thanks so much.
They were about the size of a piece of sandwich bread. Just make sure that the pieces add up to 5 to 5 1/2 cups and it doesn’t matter how big the croissants are.
I made this to bring to my office and had to make a bunch of copies of the recipe to set next to the pan because I got so many requests. Simple and wonderful!
This looks so good! I’m making it as one of my Christmas brunch dishes tomorrow. Thanks for the recipe 🙂
Made the Blueberry Croissant Puff and you get a wow from me! This is a great recipe for a crowd on New Year’s morning. I will be making it again, and maybe with different fruit.
Glad you loved it!
Half a teaspoon of almond extract takes it over the top! Try it.
Thanks for the tip!
Did you make a single recipe or double? Asking because I’m about to make a double recipe and want to know whether to add a half teaspoon or a full teaspoon. Making in about a half hour, hopefully you’ll see this in time!!! Also, does anyone know, do you need to spray (with Pam) or flour the bottom/sides of the dish before adding the croissants? I’m assuming no, since no one complained about them sticking, but just want to make sure!!! Thanks!
Those of you adding lemon extract, how much did you add (and was it for a single recipe or double? I am getting ready to make a double and want to add either the lemon extract or almond, but I don’t know how much of either to use. If someone can answer this ASAP, I’ll use whoever answers first!!! Thanks!
These were so amazing! Doubled the recipe and it was perfect for breakfast!
Did you increase the bake time when you doubled it?
I wouldn’t. As long as you use a bigger pan – 9×13 – you shouldn’t have to increase the time.
Thanks! Just took it out of the oven!
I made this Christmas morning. I didn’t realize I had used all my granulated sugar so I substituted powdered sugar. Delicious! Kind of like a blueberry cheese danish. Making it for valentine’s this morning. Thanks.
I used unsweeted plain almond milk instead of regular milk. I usually am nervous doing this but ummm this is amazing. I am still stunned how amazing it turned out. Thank you!
Can’t wait to try it. St Patty’s day seems a good time.
looks really great
health in your hand
i added a drop or two of almond extract to the sauce. I love blueberries and almond flavor. Just added that touch. Sprinkled a little cinnamon on top befor I added the sauce. Then sprinkles a little sugar crystals. Oh yum! So good!
So delicious! I can’t wait to make it for my man!
Making thus for the 3rd time this morning. It’s fast becoming one of our favorite brunch items! Serving with mimosas!
Any suggestions on what to substitute the croissants with that would make it more WW friendly?? Thx
Bread? Not sure what can replace buttery croissants 🙂
This is ahhhmazing!! Thank you for sharing!
Does the pan need to be greased/sprayed with cooking oil ahead of time? Will the recipe stick to the ban after baking?
Croissants are buttery so I didn’t spray my pan but it definitely wouldn’t hurt to do so.
Did you bake the croissants from dough before cutting them or use pre-made ones?
I just bought them from my bakery. Easier and only $2!
I have made this recipe using red raspberries instead of blueberries. Absolutely delicious.
I have made it 3 different times and have a request for one more. Thank you so much.
It does not get soggy. Texture is just right.
I love hearing that!
I’m looking to make this but double the batch. Will cooking time be affected?
Thanks so much ladies!
I don’t think you would need much longer. Maybe 5 minutes.
Wondering if yogurt would work in place of the cream cheese…?
It won’t be as creamy but I think it would work.
I’m a college student, and every Monday, me and my friends do a meatless Monday dinner and game night. I made minestrone, and I’m using this as a dessert. It’s setting in the fridge as of now 🙂
Thanks for the wonderful dessert idea and the inspiration!
Much appreciated 🙂
I’m sure my friends will agree
I tried this recipe and it was delicious!! I have made it twice and every time my company and my husband loved it. I used blueberries one time and raspberries another time. Great each time and very pretty with the powdered sugar on top! No left overs!! I’m actually making it again for company on Sunday morning again…..
So very yummy I make it sometimes with fresh raspberries !!
Made this tonight for dessert because I couldn’t wait until morning and any recipe with one of the main ingredients being croissants is bound to be fabulous. It did not disappoint, this was amazing! I added some lemon zest to the milk mixture and it was heaven! Definitely a make again!! Thanks for the recipe!
I made this for dessert tonight because I couldn’t wait until morning and let’s face it any recipe with croissants as one of the main ingredients it bound to be fabulous. It did not disappoint and was amazing! I added some lemon zest to the milk mixture and it was heaven! I will definitely be making this again. Thank for the recipe!!
You’re welcome!
I’ve had this pinned to my “Recipes To Try” Pinterest board for a few months, and decided that Mother’s Day was the perfect time to try it out! After reading through the comments I opted to assemble it the night before, and then bake it this morning. I was worried it might be soggy, but after sitting in the fridge for about 12 hours, I baked it for 40 minutes and it was PERFECT!! My family gobbled up the entire thing 🙂 I’m definitely putting this into rotation for special days like today.
here’s a pic of how mine turned out: https://instagram.com/p/2gRm0rn9G-/?taken-by=steffymacmaine
Thank you for making it!!
Delicious! I made these for mothers day to much appreciation. I baked about 50 minutes, just long enough for the tips of the bread to brown, and then microwaved at the party. Add powdered sugar on top, and ta da! None of that soggy bread taste others mentioned.
Glad you enjoyed it!
Looks yummy! Has anyone tried freezing this ?
Can you use granulated Splenda Instead of sugar?
I haven’t tried it but I don’t see why not.
Hullo, Christy! I absolutely adore this recipe and I’m hoping to make it for a trip. I was wondering- if I keep it refrigerated, how long will it keep? Can I make it one morning and eat the leftovers (should there be any) the next? Thanks!
xo
Other readers have kept it for a couple of days but I haven’t tried it.
This looks so easy, and so good! Great for a brunch pot luck.
Did anyone have trouble getting the cream cheese to mix? I mixed it forever and still have little cream cheese chunks in it! I used the Philadelphia 1/3 fat version, if that helps anything.
It’s okay to have a few chunks. They will melt when baking!
The first line in this article says it’s a perfect overnight breakfast, however in the actual recipe it doesn’t say anything about how that would work overnight. How would one do this overnight?
Just let it sit overnight instead of four hours.
This was wonderfully easy and delicious. I put it together the night before, stuck it in the fridge then baked it the next morning. I will have to say it took an hour to bake. I will be fixing this for our big family Thanksgiving weekend in the mountains using my brother’s fresh blueberries that I froze just for this recipe.
Thanks for the feedback Mary!
This dish is fabulous. I made it for a workplace breakfast and everyone wanted the recipe!
Yay!! I love!!
Wow! It was so delicious! Thank you for this wonderful dessert!
Has anyone made this without the eggs? We have allergies and I would love to hear any ideas for substitutions. Thank you!
Do you bake the crescents first or put them in raw and it cooks with the rest?
Yes, they are raw and cook with the rest.
This recipe looks fabulous. And I read whole reviews. 🙂
I am planning to prepare this for my in-laws visits but i have to say that i am not a good baker or cooker.
I have a question about croissan after reading whole review. Do you use dough(cresent brand) or already cooked croissant? I thought cooked one looking at the picture but one of your answer(right before me) says raw. I am confused now.
Christy stated she used store purchased croissants, but i’m sure fresh would work too, but they would be smaller so you might need two cans?
I used store bought croissants. Crescent rolls aren’t as fluffy at all.
Loved this! Felt like we were having dessert for breakfast. I halved the sugar and dumped some extra blueberries and it was delicious. Thanks for sharing.
The only thing I substituted was almond extract instead of vanilla. I’m making this a 3rd time with strawberries and blueberries. It is pretty amazing. I do sprinkle a little powdered sugar on the berries, and do put it in the fridge overnight.
Thanks for the recipe, it is a big hit with family and friends!
You’re welcome!
This is a superb, easy and absolutely failsafe recipe that has made its way into both my family and catering repertoires. Have yet to find anyone who doesn’t love it and have been asked for the recipe many times 🙂
I wonder has anyone tried making this in the crockpot? I’ve seen several breakfast type recipes for crock pots and wondered how this would fare.
Made this for company and it was fantastic!
Delish!!!
Thx!
I accidentally poured the milk in with other ingredients before beating them first. It came out with the cream cheese kind of chunky. Do you think this will still turn out okay?
Yes, it will all bake out perfectly. No worries.
What can I use instead if eggs
Eggs kind of make the fluffiness of the dish here so I’m not sure if you can substitute them.
Do you think you can add a little bit of blueberry pie filling to the liquid mixture?
Sure. It might make it too wet though.
Hi, just wanted to let you know that Pinterest took down the link to this recipe because they think there is spam related to it. Luckily I was able to find it online! This breakfast dish is amazing! You may want to reach out to Pinterest to get this fixed. Luckily, I can bookmark the page! 🙂
Thank you! They fixed their bug. Everything is good!
Do you start off with pre cooked croissants?
Yes, from the bakery.
Forgive me for the question,
If I double the recipe and use a 9×13 pan it would still use 2 blocks of cream cheese? Is that too much?
Just wondering.
If you double it double all the ingredients.
This is delicious. I make this for Christmas morning however I replace the milk with eggnog. It is very yummy. Thanks for the inspiration.
Oh whee. That sounds killer.
Can this be frozen?
I have not tried it so I can’t be sure!
FABULOUS!!!!! LOVED IT SO MUCH I ORDERED YOUR COOK BOOK. HUBBY WENT WILD!!!!!
Haha. Thanks!!!
Could this be frozen? Needing dishes I can prepare and freeze before baby 3 gets here. I have made this before and LOVED it. Just not sure how it would freeze??? Should I bake it then freeze? Or freeze before baking??
Others have tried freezing this with success. I haven’t personally tried it though.
Does anyone know a no-cheese alternative to cream cheese for this recipe?
This recipe looks delicious for Easter morning, but nothing pairs better with blueberries than lemon. Is there a way I can add some lemon to this dish??
Yes. Grate some lemon zest in the milk mixture.
This was not good. My kids wouldn’t even eat it. Soggy, not in a good way.
You need to bake it longer it sounds like.
I have several cans of Pillsbury croissants I need to use up. Do you think those will be too mushy in this dish since they are softer than a standard croissant? Also, have you tried adding the lemon zest that several people mentioned in previous comments? Thanks!
Yeah. They are definitely softer and I prefer the bakery kind. Lemon zest would be great!
Our bakery was out of croissants so I used 9 Hawaiian sweet butter rolls and I was rushed on time so it only soaked for 10 mins and it still turned out great! Family loves it! Yummy!! Thank you for the recipe 🙂
Glad it turned out with the substitution.
This recipe is awesome and has wowed so many people since i discovered it! I zest 1 lemon and put it in the egg mixture! OMG !! Totally Delicious!
Love that tip!
If i made it in a 9×13 dish, does that mean i double the ingredients?
Yes! Exactly!
Love this recipe, I made it for a brunch with family and used chopped strawberries instead of blueberries and it turned out delicious. Only thing was that maybe it was a bit too sweet for breakfast and would be better as a dessert. If I make it for breakfast again, I will just cut back the sugar a bit since the fruit also adds sweetness.
Sounds like a great twist!
sounds wonderful. a keeper ithink
Thanks Bernadette!
This recipe is amazing!! I’m so glad you shared it. I use 4 large store bought croissants and I line my pan with aluminum foil for easy clean up. I make it the night before and bake it in the morning with no problems. We are actually having it in the morning and I can’t wait! Yummy is an understatment.
So glad you enjoyed it as much as we do!
I have an extra angel cake. Could I sub out croissants for broken up angel food cake do you think?
Yes. It will be super sweet though. Maybe cut down on the sugar to balance it out? It will be more like a dessert (which is fine in my book).
I’ve made this several times…it is much better soaked over night, use Trader Joe’s butter croissants, always fresh blueberries and have added blackberries with almond extract and I used the whipped cream cheese. Unless you bake a lott–stick with the recipe.
It is beyond amazing and your friends & family seriously will be begging for more.
Thank you!!
Thank you for your feedback. I agree fresh is always better and almond sounds amazing.
Hi Christy. I’m glad I came across your site. All your recipes look amazing. I am going to try this one for sure but I have a few questions. If I use frozen blueberries will I have to modify the recipe to compensate for the extra moisture? Also, could I use a healthier sugar substitute such as coconut sugar etc? I don’t use white sugar. And now I have a comment of interest. I was thinking that using a fruity cream cheese would be a nice addition as well. Maybe half and half…., worth a try. YUM 🙂
Hi Carrie. You don’t need to compensate for the frozen blueberries. Coconut sugar would be great and I love the idea of a fruity cream cheese!
It looks really delicious!😍 I’ll be making this tomorrow for breakfast. I have my croissant cut up already and getting ready for my cream cheese sauce right now, and soak it overnight. I’m just hoping my 23 year old son just came home today from the service (Army) and my 20 year old daughter’s gonna like it.
I hope them do. Bless them.
I love this recipe! I want to take it to a dinner tonight but am cooking it this morning. How do you heat it up?
I should be more clear with my question, microwave or oven?
If you have the option oven is best. Microwave is fine but it may get a little soggy whereas the oven will have it nice and toasty.
Has anyone had this the next day?
My friend made this and it was delicious!! Do you know how I could freeze it? Follow the recipe and then freeze and reheat? Thanks!!
I have not personally tried it but others have with success. Good luck!
This is gorgeous! I’m thinking about Sunday brunch now…
You’ll love it!
Loved this!! Wondering how to adapt this to pumpkin. Any thoughts?
You would definitely have to sweeten the pumpkin a bit. I’m not sure how it would work but I like how you think.
Can I make this in advance and then reheat briefly if I’m bringing it to a brunch?
Yes, I would think that would be fine.
Hi there 🙂 you say to use sugar , which type is this? Granulated or Caster ?
Many thanks !
granulated sugar is what you want here.
I made this but I only used 1/3 c sugar 1 cup of nonfat Greek yogurt and 1 cup of almond milk, for a slightly lower calorie version. Still tastes relish!
Glad you enjoyed them!
This was delicious! I made it for work and everyone raved about it!
Thank you!
Omg this came out so good, loved it. My question is, I have leftovers, do I put them in the fridge or it can stay out?
Thank you for the recipie🤗
Love the recipie, thank for sharing it. What can I do with leftover? Fridge or leave it out?
I would chill in fridge.
My question is what to do with the remaining? Keep it out or refrigerate?
I would refrigerate!
If i soak it over night, would I place it in the oven in the morning?
Yep!
Love your blueberry croissant puff recipe. I’ll definitely try it, but instead of 2/3 cup sugar i’ll use honey! I found your post from Pinterest! I’m also gonna pin this post on my Pinterest board my followers will love it. Thanks for sharing, Christy!
Ooh I need to try honey!!
This is delicious! My hubby and I just had some for Christmas breakfast! I added more blueberries (about 1.5 cups total) and then made a powdered sugar/milk/vanilla glaze when it was done-awesome! This would be great with peaches too!
So good!
Looks great, taste delicious, easy to prepare, specialy when you make it ahead and in the morning you only have to put it in the oven.
Ruth from Holland
Easy to make ahead and no work in the morning, only put it in the oven.
Taste delicious.
Someone brought this delicious dish in to work the other day. Absolutely loved it!!
Nice coworker you have.
It’s a shame you don’t have a donate button! I’d definitely donate to this fantastic blog! I guess for now i’ll settle for bookmarking and adding your RSS feed to my Google account. I look forward to new updates and will share this blog with my Facebook group. Chat soon!
Didn’t know that was a thing. I’ll have to look into it.
This has become one of my all time favorite sweet treats. I have made it 3 times now and all 3 times it turns out scrumptious. No soggy bread! Thanks for sharing 🙂
You’re welcome!
Oh, my goodness! This is one of the very best breakfast casseroles I have ever made! My husband absolutely LOVED it and said it was the type of dish one would get in a fine dining restaurant. It is very easy and fast to make also. However, since my husband and I are watching calorie intake, I would like to know if there is a portion size and calorie count available. Thanks!
Thank you!!
Made it the other week so breakfast could be easy for the week. So good, will definitely be making it again soon!
Glad you liked it.
It looked delicious. May I ask whether I can Substitute the cream cheese with yogurt please ? I am allergic to cheese unfortunately.
Yes! The yogurt will be runnier though.
We were excited for this easy recipe. Love all ingredients but it just didn’t work for us:(
Seemed like I kept adding time to timer BC eggs weren’t setting. Just overall a disappointment.
I have to tell you this is the best morning breakfast treat EVER! I think you posted it first several years ago. I downloaded it and it has been a family favorite ever since. It’s also great with fresh strawberries or cherries. I’ve even substituted jam in a pinch and that worked beautifully too. Plus it’s super easy which I love! Thank you for all the yummy recipes!
Ooh I need to try strawberries stat!
We made this recipe for Girl’s Camp in a Dutch oven cooked over coals. It was insanely delicious (being in the great outdoors and smelling nature and campfire didn’t hurt) and I’ve made it at home in my oven, too, and love it.
Oh my gosh what awesome leaders you are!!
hey girl- this puff looks so good! Y’all have a great weekend!
Thank you!
I have made this 3 times now with great results. I doubled the recipe for Sunday School last week and wanted to be sure it was done. I found that egg dishes should be cooked to 160°. I used a thermapen thermometer and this worked perfectly. Everyone raved about it. Thank you for a delicious dish!
Ooh thank you for the tips.
I’ve made this several times. It is SO awesome & such a hit. How do you think this would fare as a dinner dessert?
It could totally be dessert!
put a “pin” button on your page!
It’s already on there! On the top left of every image is a pin button.
This recipe is so simple to follow. My parent really love it, they eat it all. Thanks so much coz of this great recipe. I already bookmarked yoru website. gmail sign in
Thank you!
I have made it many times to rave reviews. Thank you for sharing the recipe. I have found the following:
1. fabulous when doubled – use Costco croissants – I cut them up the night before
2. definitely add the zest of 1 lemon when making cream cheese mixture (as others have mentioned)
3. one teenager does not like “cooked” blueberries, so I bake it without & serve fresh fruit on the side
4. I prefer to prep everything the night before & assemble in the morning
5. travels well for small groups/bible studies
6. doubled, it feeds 4 teenage boys or 8-10 adults
Awesome feedback! I really appreciate it.
I make breakfast for girls weekend away, can I make it a couple days ahead? Will it sit ok?
I wouldn’t suggest more than a day because it’s bread and could get soggy.
Oh my delicious …. so decadent and yummy… I wouldn’t change a thing… this was absolutely fantastic
I love hearing that!
I made this recently for a ladies brunch and it was a huge hit! I’m making it again for a church potluck breakfast at camp – I bet they’ll love it as much as I do!
AWesome! Hope it turns out perfectly.