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 BREAKFAST RECIPES:
- Classic French Toast Recipe
- Banana Muffins
- French Toast Roll Ups
- Fluffy Pancakes
- German Pancakes
- Apple Muffins
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
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.
Hi there. Can you beat the cheese/sugar/eggs/milk ingredients the night before and pour on in the morning? Just trying to save as much time as possible in the AM.Â
Everyone loves this dish! I mix powdered sugar with lemon and drizzle it on top. So good right out of the oven or cold! Thank you thank youÂ
Can this recipe be frozen and made ahead? Any variation to cooking?Â
You might need an additional 10 minutes
this is absolutely amazing. I made it the night before and heated the next day. Easy to make.
Thank you!
Made this for the first time yesterday with Philadelphia “Neufchatel” low fat cream cheese. Just before putting it in the oven, I realized I had forgotten to add in the lemon juice. So I just drizzled the juice on top and stuck it in the oven. We loved it both warm out of the oven and heated in the microwave the next day. Fabulous! Thank you Christy!
You are welcome!
How would you use peaches instead of blueberries? Would you use fresh peaches or canned? And how many? Would baking time or temp change?Â
Yes! You could use fresh or canned. Baking time would not change. I would use the same amount of peaches as blueberries
This sounds delicious! My husband unfortunately hates lemon and lemon flavored anything. Wonder if you I could use something else or just leave it out?
You can leave it out!
Are you aware that Tucker Carlson is heavily advertised on this site? Is that by choice? Is it something you are aware of?
The ads will reflect what your searches are or if you are viewing political things. So the answer is no and I’ve never seen him on my ads
Thats funny, the Tucker Carlson ads are there because of YOUR searches. BAHAHAHAHAHA.
I only have 4 oz of cream cheese in the house, can I substitute something else?
I don’t love anything else. Just use what you have.
I’ve used this recipe for a few years now, but only on the holidays.  Is the lemon a new tweak to the recipe? I swear I don’t remember  doing that.
Yes it is. Most people add it.
Was wondering if can you something other then the croissants?
I always use the King’s Hawaiian Bread Rolls and just tear the package into pieces. It’s always a top request..
Someone else used hawaiian rolls
I made this 100% according to the recipe and it came out perfectly! The citrus is such a nice touch and helps balance the flavors.
I’ve done several different fruits. Apples tossed in cinnamon is really yummy but my favorite at the holidays is cranberries. Favorite recipes for sure.Â
Great idea!
Did you add any additional sugar? Â I was wanting to try cranberries with orange juice/zest!
This is one of my favorite recipes. When I made it tonight I exchanged the blueberries for cherries, the vanilla for almond extract, omitted the lemon/juice just to shake things up a bit. Delicious!
I made this beautiful recipe tonight to celebrate the first night of autumn. 🙂 I wanted something special & delicious, & I found this recipe to use the last few croissants in my kitchen. I added extra vanilla & used frozen mixed berries, which I also tossed around in a bit cornstarch to thicken the juices while baking, as you would for a cobbler or pie. I also subbed half of the granulated sugar with Splenda. – It was a BIG hit, exactly as I imagined (& hoped) that it would be. It was simply amazing. This recipe is a definite keeper. I will be making this again & again. Thank you for sharing.
– Cheers! 😉
Aww thank you!
Every time I make this the cream cheese comes out lumpy. Â Looks terrible/ tastes great. Â What can I do? I use a hand held electric mixer on low. Â I beat cream cheese and sugar first. Â What am I doing wrong?
Is your cream cheese room temperature? If it’s not it will lump.
I use a container of whipped cream cheese to avoid the lumps.
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.