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.
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Notes
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!
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.
hey girl- this puff looks so good! Y’all have a great weekend!
Thank you!
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!!
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 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.
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.
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.
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!!
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!
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.
Someone brought this delicious dish in to work the other day. Absolutely loved it!!
Nice coworker you have.
Easy to make ahead and no work in the morning, only put it in the oven.
Taste delicious.
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
So good!
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!
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!!
If i soak it over night, would I place it in the oven in the morning?
Yep!
My question is what to do with the remaining? Keep it out or refrigerate?
I would refrigerate!
Love the recipie, thank for sharing it. What can I do with leftover? Fridge or leave it out?
I would chill in fridge.
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🤗
This was delicious! I made it for work and everyone raved about it!
Thank you!
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!
Hi there 🙂 you say to use sugar , which type is this? Granulated or Caster ?
Many thanks !
granulated sugar is what you want here.
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.
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.
This is gorgeous! I’m thinking about Sunday brunch now…
You’ll love it!
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!
Has anyone had this the next day?
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.
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.
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!
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.
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).
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!
sounds wonderful. a keeper ithink
Thanks Bernadette!
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!
If i made it in a 9×13 dish, does that mean i double the ingredients?
Yes! Exactly!
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!
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.
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!
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.
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.
Does anyone know a no-cheese alternative to cream cheese for this recipe?
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.
Did you try freezing? Did you freeze before or after baking? Thanks!
FABULOUS!!!!! LOVED IT SO MUCH I ORDERED YOUR COOK BOOK. HUBBY WENT WILD!!!!!
Haha. Thanks!!!
Can this be frozen?
I have not tried it so I can’t be sure!
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.
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.
Do you start off with pre cooked croissants?
Yes, from the bakery.
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 think you can add a little bit of blueberry pie filling to the liquid mixture?
Sure. It might make it too wet though.
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.
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.
Delish!!!
Thx!
Made this for company and it was fantastic!
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.
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 🙂
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!
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.
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.
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.
Has anyone made this without the eggs? We have allergies and I would love to hear any ideas for substitutions. Thank you!
Wow! It was so delicious! Thank you for this wonderful dessert!
This dish is fabulous. I made it for a workplace breakfast and everyone wanted the recipe!
Yay!! I love!!
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!
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.
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!
This looks so easy, and so good! Great for a brunch pot luck.
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.
Can you use granulated Splenda Instead of sugar?
I haven’t tried it but I don’t see why not.
Looks yummy! Has anyone tried freezing this ?
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!
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!!
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!
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!
So very yummy I make it sometimes with fresh raspberries !!
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…..
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’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.