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.
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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
- Easy Blueberry French Toast Casserole
- 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, around 10 ounces)
- 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.
Video
Notes
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!
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!
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.
This is ahhhmazing!! Thank you for sharing!
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 🙂
Making thus for the 3rd time this morning. It’s fast becoming one of our favorite brunch items! Serving with mimosas!
So delicious! I can’t wait to make it for my man!
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!
looks really great
health in your hand
Can’t wait to try it. St Patty’s day seems a good time.
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!
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.
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!
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!
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!
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!
This looks so good! I’m making it as one of my Christmas brunch dishes tomorrow. Thanks for the recipe 🙂
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!
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.
Has anyone tried to make a Gluten Free version of this? Wondering if it would still bake the same?
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…
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!
Umm, delicioso, simple y facil de hacer.
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.
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.
Looks yummy! If you are using frozen blueberries do you add frozen our thawed?
I added frozen. Doesn’t make a difference either way.
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.
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 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!
Has anyone tried this in a crock pot?
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.
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!
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 🙂
cant wait to Try these on my friends for SUPERBOWL Party !!…..GO 49er’s !!!!!
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.
I just made this for Mother’s day brunch. So super easy and everyone loved it.
Yay! Thank you. Happy Mother’s Day.
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!
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.
I messed up and didn’t cream the cream cheese first, so now I have lots of little pieces, is it gonna come out right when I bake it?
I’ve got this in the fridge for tomorrow morning! I used raspberries, mini chocolate chips, and dark chocolate chips.
Yum! Good luck!
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 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!
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 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 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!
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.
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…
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
Has anyone tried using regular sliced bread? Looks very yummy!!!
Yummee… made this last night and added some lemon zest. Gave it a nice zing…. Thanks for sharing such a great recipe!!
Made this last week. Like a blueberry bread pudding. Very delicate and good!
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.
This looks so delicious! Can’t wait to make it. 🙂
I just pulled this out of the oven, and it looks amazing. My house smells so good!
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!
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 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.
Do you think you could assemble it the night before and bake in the morning?
I definitely think you could!
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.
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.
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!
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!
Made this for our Easter brunch today and it was a huge hit… everyone asked for the recipe! Thanks!
Yummy Yummy Yummy! I made this tonight. Family loved it. TY 🙂
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.
Absolutely trying this too.
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.
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 🙁
The same happened to me. I would cut back on the amount of milk next time because of the soggy texture.
OMG its like a blueberry bread pudding! Looks amazing
Oh goodness, that looks sinfully delicious!
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.
I love blueberries! They are one of my favorite fruits! This looks so good! I hope you get feeling better!
YUM! I love blueberries. I think I’m going to try adding them to a bread and butter pudding soon! x
This looks wonderful!
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!
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!
Get better soon, Christy!!!
This looks fabulous 🙂
This simply gorgeous!!!!
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!
Those three words are music to my ears….looks wonderful! And I love, love blueberries, especially in desserts!
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.