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 - a delicious overnight breakfast dish that everyone will love.


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. NotΒ true at all.

I just have a hard time making time and room for every food in my life. It’s a tough problem.Blueberry Croissant Puff - a delicious overnight breakfast dish that everyone will love.

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.

Blueberry Croissant Puff - a delicious overnight breakfast dish that everyone will love.

You can use fresh or frozen blueberries.Blueberry Croissant Puff - a delicious overnight breakfast dish that everyone will love. the-girl-who-ate-everything.comThe mixture may seem wet but it soaks into all the layers of the croissants.Blueberry Croissant Puff - a delicious overnight breakfast dish that everyone will love. the-girl-who-ate-everything.comYou could definitely double this in a 9×13 baking dish.
Blueberry Croissant Puff - a delicious overnight breakfast dish that everyone will love.

Β If you like this Blueberry Croissant Puff, you’ll like this:

Blueberry Lemon Crescent Ring

Blueberry Lemon Muffins

5 from 8 votes
Blueberry Croissant Puff
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Course: Breakfast
Cuisine: American
Servings: 10 servings
Author: Christy Denney
  • 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
  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
  3. 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.
  4. Bake at 350Β°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.
  5. Serve warm sprinkled with powdered sugar.
  6. 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 350Β°F for 20 to 25 minutes or until set in center and golden brown.
Recipe Notes

This can easily be doubled in a 9X13 pan.

Source: slightly adapted from Kraft

Blueberry Croissant Puff - a delicious overnight breakfast dish that everyone will love.

Speak Your Mind



  1. Looks really good … The recipe doesn’t say when to add the fruit, but the picture tutorial shows it.

  2. Those three words are music to my ears….looks wonderful! And I love, love blueberries, especially in desserts!

  3. 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!

  4. This simply gorgeous!!!!

  5. Get better soon, Christy!!!

    This looks fabulous πŸ™‚

  6. 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!

  7. What other fruit do you think would work well with this?

  8. This looks wonderful!

  9. YUM! I love blueberries. I think I’m going to try adding them to a bread and butter pudding soon! x

  10. I love blueberries! They are one of my favorite fruits! This looks so good! I hope you get feeling better!

  11. Oh does this look wonderful. It should help what ails you. πŸ˜‰ Keep getting better. These nasty bugs are taking awhile to get rid of this season.

  12. Oh goodness, that looks sinfully delicious!

  13. OMG its like a blueberry bread pudding! Looks amazing

  14. 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!

  15. This looks delicious! Do you think it would reheat well or is it better to make it and eat it right away?

  16. Absolutely trying this too.

  17. 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.

  18. Yummy Yummy Yummy! I made this tonight. Family loved it. TY πŸ™‚

  19. Made this for our Easter brunch today and it was a huge hit… everyone asked for the recipe! Thanks!

  20. 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!

  21. 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!

  22. 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.

  23. Looks gorgeous. 1 cup of it enough? To pour over 3 croissants?

  24. Rachel Hester says:

    Do you think you could assemble it the night before and bake in the morning?

  25. 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?

    • Christy {The Girl Who Ate Everything} says:

      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.

  26. Christy, I found yur recipe for Blueberry-Croissant-Puff on 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

  27. 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!

  28. I just pulled this out of the oven, and it looks amazing. My house smells so good!

  29. This looks so delicious! Can’t wait to make it. πŸ™‚

  30. Brenda Weatherman says:

    Do you think it would be OK to mix the cream ingredients night before?

  31. Made this last week. Like a blueberry bread pudding. Very delicate and good!

  32. Yummee… made this last night and added some lemon zest. Gave it a nice zing…. Thanks for sharing such a great recipe!!

  33. Has anyone tried using regular sliced bread? Looks very yummy!!!

  34. 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.

  35. 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!

  36. 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. πŸ™‚

  37. 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!

  38. 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.

  39. This look GOOD!! Just wondering, can the bread be fresh or should it be stale?

  40. 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,

  41. 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 πŸ™‚ Great recipe! Thanks!

  42. I’ve got this in the fridge for tomorrow morning! I used raspberries, mini chocolate chips, and dark chocolate chips.

  43. Do you think you could do these in a muffin tin for the individuals as well?

    • Christy {The Girl Who Ate Everything} says:

      I do. But I haven’t tried it so I can’t promise it would work.

      • Julian Escamilla says:

        hi, my cream cheese mixture came out a little chunky, is that ok? not sure if that’s good.

        • Christy {The Girl Who Ate Everything} says:

          DOn’t worry. It will melt and be good when it bakes…

          • How long do u cook it when u double the recipe?

          • Christy {The Girl Who Ate Everything} says:

            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.

  44. 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!

  45. I just made this for Mother’s day brunch. So super easy and everyone loved it.

  46. 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.

  47. cant wait to Try these on my friends for SUPERBOWL Party !!…..GO 49er’s !!!!!

  48. 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 πŸ™‚

  49. 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.

  50. 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.

  51. Has anyone tried this in a crock pot?

  52. 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!

  53. 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 πŸ˜‰ HAPPY EATING!!

  54. 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!!

    • Christy {The Girl Who Ate Everything} says:

      It does have a bread pudding consistency but you can cook it longer if you want so it’s not mushy.

  55. Looks yummy! If you are using frozen blueberries do you add frozen our thawed?

  56. Hi, what do you believe is the best way to store this? And for how long do you think it’ll last?

  57. it doesn’t say what do you do if you have some left over?

  58. Carmen Rendon says:

    Umm, delicioso, simple y facil de hacer.

  59. Do you think it would work to sit overnight and bake in the morning, or would it get too soggy?

  60. Can this be made and refrigerated over night for baking in the morning?

  61. Has anyone tried to make a Gluten Free version of this? Wondering if it would still bake the same?

  62. 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!

  63. 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!

  64. This looks so good! I’m making it as one of my Christmas brunch dishes tomorrow. Thanks for the recipe πŸ™‚

  65. Melody Gardner says:

    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.

  66. Half a teaspoon of almond extract takes it over the top! Try it.

    • Christy {The Girl Who Ate Everything} says:

      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!

  67. 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!

  68. These were so amazing! Doubled the recipe and it was perfect for breakfast!

  69. 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.

  70. 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!

  71. Can’t wait to try it. St Patty’s day seems a good time.

  72. looks really great
    health in your hand

  73. 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!

  74. So delicious! I can’t wait to make it for my man!

  75. Making thus for the 3rd time this morning. It’s fast becoming one of our favorite brunch items! Serving with mimosas!

  76. Any suggestions on what to substitute the croissants with that would make it more WW friendly?? Thx

  77. This is ahhhmazing!! Thank you for sharing!

  78. Does the pan need to be greased/sprayed with cooking oil ahead of time? Will the recipe stick to the ban after baking?

  79. Did you bake the croissants from dough before cutting them or use pre-made ones?

  80. 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.

  81. I’m looking to make this but double the batch. Will cooking time be affected?
    Thanks so much ladies!

  82. 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 πŸ™‚
        Thanks for the wonderful dessert idea and the inspiration!

        Much appreciated πŸ™‚
        I’m sure my friends will agree

  83. 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…..

  84. Eleanor Diehl says:

    So very yummy I make it sometimes with fresh raspberries !!

  85. 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!

  86. 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!!

  87. 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 πŸ™‚ I’m definitely putting this into rotation for special days like today.
    here’s a pic of how mine turned out:

  88. 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.

  89. Looks yummy! Has anyone tried freezing this ?

  90. Can you use granulated Splenda Instead of sugar?

  91. 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!

  92. This looks so easy, and so good! Great for a brunch pot luck.

  93. 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.

  94. 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?

  95. 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.

  96. This dish is fabulous. I made it for a workplace breakfast and everyone wanted the recipe!

  97. Wow! It was so delicious! Thank you for this wonderful dessert!

  98. Has anyone made this without the eggs? We have allergies and I would love to hear any ideas for substitutions. Thank you!

  99. Do you bake the crescents first or put them in raw and it cooks with the rest?

  100. This recipe looks fabulous. And I read whole reviews. πŸ™‚
    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.

  101. 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.

  102. 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!

  103. 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 πŸ™‚

  104. 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.

  105. Made this for company and it was fantastic!

  106. Delish!!!

  107. 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?

  108. What can I use instead if eggs

  109. Do you think you can add a little bit of blueberry pie filling to the liquid mixture?

  110. 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! πŸ™‚

  111. Do you start off with pre cooked croissants?

  112. 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.

  113. This is delicious. I make this for Christmas morning however I replace the milk with eggnog. It is very yummy. Thanks for the inspiration.

  114. Can this be frozen?


  116. 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??

  117. Does anyone know a no-cheese alternative to cream cheese for this recipe?

  118. 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??

  119. This was not good. My kids wouldn’t even eat it. Soggy, not in a good way.

  120. 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!

  121. 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 πŸ™‚

  122. 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!

  123. If i made it in a 9×13 dish, does that mean i double the ingredients?

  124. 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 wonderful. a keeper ithink

  126. 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.

  127. I have an extra angel cake. Could I sub out croissants for broken up angel food cake do you think?

  128. 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!!

  129. Carrie vaillancourt says:

    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 πŸ™‚

  130. 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.

  131. 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?

  132. Has anyone had this the next day?

  133. 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!!

  134. This is gorgeous! I’m thinking about Sunday brunch now…

  135. Loved this!! Wondering how to adapt this to pumpkin. Any thoughts?

  136. Dyana Goldman says:

    Can I make this in advance and then reheat briefly if I’m bringing it to a brunch?

  137. Hi there πŸ™‚ you say to use sugar , which type is this? Granulated or Caster ?
    Many thanks !

  138. 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!

  139. This was delicious! I made it for work and everyone raved about it!

  140. 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 recipieπŸ€—

  141. Love the recipie, thank for sharing it. What can I do with leftover? Fridge or leave it out?

  142. jen tantlinger says:

    My question is what to do with the remaining? Keep it out or refrigerate?

  143. If i soak it over night, would I place it in the oven in the morning?

  144. 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!

  145. 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!

  146. So good!

  147. 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

  148. Easy to make ahead and no work in the morning, only put it in the oven.
    Taste delicious.

  149. Someone brought this delicious dish in to work the other day. Absolutely loved it!!

  150. 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!

  151. Jennifer Smart says:

    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 πŸ™‚

  152. 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!

  153. Made it the other week so breakfast could be easy for the week. So good, will definitely be making it again soon!

  154. It looked delicious. May I ask whether I can Substitute the cream cheese with yogurt please ? I am allergic to cheese unfortunately.

  155. 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.

  156. 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!

  157. 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.

  158. shawnna griffin says:

    hey girl- this puff looks so good! Y’all have a great weekend!

  159. 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 160Β°. I used a thermapen thermometer and this worked perfectly. Everyone raved about it. Thank you for a delicious dish!

  160. I’ve made this several times. It is SO awesome & such a hit. How do you think this would fare as a dinner dessert?

  161. put a “pin” button on your page!

  162. 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

  163. 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

  164. I make breakfast for girls weekend away, can I make it a couple days ahead? Will it sit ok?

  165. Oh my delicious …. so decadent and yummy… I wouldn’t change a thing… this was absolutely fantastic