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
We are getting our kitchen redone and don’t have an oven. I love this recipe and was wondering if it would be possible to make in an Instant pot or slow cooker? Thank you!!
I have not tried it in a slow cooker. I’m afraid it would get mushy.
I’ve always wanted to make this but have Celiac disease. I know one of the main parts of the recipe is croissants, but I’m having trouble finding gluten free croissants. I wondered if you (or anyone) would have any suggestions for something else I could try instead of croissants? Thanks!
You could used gluten-free bread that is cubed!
Thanks! Can’t wait to try it!
Great brunch dish! Where can I find the nutrition breakdown. I’ve got a couple of kids who want to know. Thanks in advance.
Thank you! It’s at the bottom of the recipe card.
We LOVE this !! I have been making it for a few years now and it’s requested every time I go over to my parents house! Today for Easter I am attempting to do half with Carmel on top instead of blueberries… hoping it turns out well
Interesting. I hope it turned out.
This is DELICIOUS! We are a brunchy family and I’ve made this several times and it’s always a big hit. It’s yummy with raspberries, too! Will be making it this weekend for Easter:)
Thanks for the recipe!
So happy to hear thaat!
Can I use almond milk instead? Will it still work?
Sure!
Help! It was SO good but it was lumpy and never really fully baked . I did make it the night before and baked the next morning. Maybe I didn’t let it come to room temperature? And I guess I didn’t cream the sugar and cream cheese first….I just threw everything into my mixing bowl at the same time. But oh, the flavor!
If the cream cheese isn’t room temo it can get lumpy. It sounds like you may need to bake longer.
This is an amazing recipe thank you so much for sharing this I can’t wait to try more of your recipes they all look fantastic
Hi, I was planning on making this for breakfast tomorrow with frozen blueberries. Will this thaw and ruin the colour of the croissants?
It shouldn’t! Good luck!
I love this recipe … I’ve made it several times. I’m kicking it up just a notch by adding Kailua to the milk and egg mixture. Only about a 1/4 cup. Hope it comes out well!
Great additions!
How was the Kailua in the blueberry croissant bake?
Can I use frozen fruit? If so, will need to thaw and drain or just add to the recipe frozen? Thanks.
Making this now (Xmas eve) for brunch tomorrow. It’ll be the 4th time I’ve made it. Some foods come and go on our brunch menu. This one’s a keeper for its ease and flavor. Merry Christmas everyone!
I would just add frozen.
Hey. I recommend creaming the cream cheese and sugar first, then adding eggs. My mix always comes out super fine lumpy and gross. Always delicious though. But looks a little weird sometimes. Deff recommend creaming first so it’s smooth.
Thanks for the tips!!
The only reason why it’s lumpy is because your cream cheese is not softened enough
Well my came out gross and lumpy so next time ill cream the cheese first didn’t know that beforehand I hope it’s still good tomorrow
Can this freeze and then bake?
Sure!
I have been making your recipe for several years now & it is my go to for a holiday breakfast or family get together. The one thing I do that takes it to another level, is to add some fresh lemon juice & lemon zest. I’ve also baked it the day before & then heated it up in the morning. LOVE THIS RECIPE!
Great idea!
Can I add that the addition of a little sweetened condensed milk over the top takes this to another level!
Wow! That would be interesting to see how that turned out!
This was super easy and powerfully good. I also add in raspberries as well as blueberries. Have shared this recipe 1000 times lol
Thank you for sharing!
How many days can you store this in the fridge?
I would say about 2-3. The croissants might start to get soggy.
Soooo goooood! Better than I thought it would be. Easy to make.
Thank you!
Any idea if this could be made ahead and take with me? Would it need to be refrigerated?
You can make it ahead. It should be refrigerated if out for a long time!
I was unable to give this 5 stars but it deserves 6! 12 women LOVED this—that has to be a record! It was very easy to prepare too.
Looks absolutely delicious planning to make for a Sunday brunch. Just wondering if it makes a huge difference whether I soak the mixture for 20 mins or overnight?
Not a huge difference. Go for it.
This is so delicious! Used blueberries, raspberries and blackberries. Took a little linger to get done e in the middle. Will definitely make again!
I bet all the berries together were great!
Hi – should the croissants be baked completely and cooled before baking this? Thanks
Yes, most people use croissants already baked at the bakery but if your make your own great!
This is the best recipe ever!!! It is so yummy and has great flavor with the blueberry and cream cheese sauce!! I’d definitely recommend to anyone looking at this recipe or looking to make a blueberry casserole!! It did take about an hour to make with all the different steps, but the end result was for sure worth it!!!
Thank you Lara. That’s a great compliment!
This is a favorite that I make for teacher appreciation breakfasts and bible study get-togethers. My only complaint is that I always have issues with it cooking completely on the inside . It’s often smooshy and wet while the top is crisp. I think just moving to a more shallow pan fixes this but I’ve had to add a good 20 min or so to the cook time.
Sorry. Yes, a shallow pan will help with that.
We love this recipe. I didn’t have milk one time while making it, but did have vanilla soy milk which I ended using, and it was still very delicious. The blueberries sometimes tend to be bitter, so I slightly muddle them in sugar and let them sit in the sugar while I prep the rest of the items and it makes the end product have no bitterness but a nice sweetness to it overall. Blending all the ingredients well should help avoid the egg from curdling.
Great! Thank you!
I like this idea!
I made tonight and doubled the recipe. Cooked for 35 min and took about of the oven. Looked perfectly browned on top. Couldn’t wait for it to cool completely before I had to dive into it. Great taste but is it supposed to be “eggy curdled” like texture? If not what did I do wrong?
Thank you,
Kim
It’s kind of like bread pudding so yes it’s on the eggy side.
This has become our Christmas breakfast! I think the cream cheese sets this apart from the rest. Made as directed. Easy and super good!
So happy to hear that.
Can you make ahead and freeze for later
Did you try freezing it for more than 1 day? How’d it turn out?
Hello, any recommendations on converting this to a crockpot recipe?
My boys love this! I have to double the recipe everytime I make it! Easy and delicious! Thank you for sharing your recipe!
Can this be done in a crockpot?
You are welcome!
So excited to make this! How long will it keep in the fridge? What’s the best way to reheat?
It will keep a day ahead but then it might start getting soggy. Just bake at 350 until warm to reheat.
This was good. Doubling the recipe and putting it in a 9×13 pan required 60 minutes to bake through. We liked the crispy outside, which made a good textural contrast to the bread pudding-like center.
Glad you liked it!
Made Christmas morning! Everyone like it. Added cinnamon to my egg mixture. Mine curdled to but turned out fine. Will definitely make again
Glad you liked it!
Do you put it in the refrigerator to let it set overnight??
You can! Or 20 minutes and then bake.
We put it in the refrigerator overnight and it is fantastic! We make it every Christmas and other holidays as well. We are trying ours with cherries for tomorrow!
Yes!
This is a Christmas breakfast tradition now for the past 3yrs! It is a huge fan fav at my table.
I wish you and yours a Wonderful Holiday Season!
Thank you. To you as well!
This dish was a huge hit at our brunch yesterday….it’s delicious!
So awesome to hear!
Great recipe! I made it in glass ramekins, half with blueberries and half with raspberries. Our family typically prefers raspberries over blueberries but we all thought this recipe tasted much better with blueberries! Planning to make these for Christmas morning brunch for a large group of relatives!
Great idea to do individual servings!
Can you freeze then take out day before and cook next morning?
I haven’t tried that but I don’t see why not.
Your recipe inspired me and I made some adjustments. I go to Costco and buy a half dozen butter croissants, 18oz organic blueberries. then I go to Target and get a 2 pack of philly cream cheese, a pint of 1/2 & 1/2. I only use a 1/4 cup of sugar because I doubled the blueberries and I always use a 9 x 13 ceramic pan. I followed your recipe and got raves.
Awesome to hear that!
Just made this recipe now. But I noticed that when I pored the mixture over the croissants it seems to have curdled. The cream cheese part I guess. Didn’t cook it yet it’s still soaking in. I’m hoping I didn’t ruin it. I don’t think I beat it for too long, but maybe my cream cheese wasn’t soft enough. What do you think? Do you think it’ll turn out ok once it is cooked. Hmmm
It will be just fine once it’s cooked.
How did yours turn out? I realized mine curdled as well after I poured it. Soaking overnight so we’ll see how it comes out tomorrow!
I made this several times and was always gone to the last drop!!! Love it!! Well worth making it!!
It’s one of my favorites.
this was absolutely delicious. we loved the sweetness of the croissants and the taste of the cream cheese throughout! it was so easy to make . i doubled the recipe and had to cook it for an hour.
Thank you for your feedback!
Made this for Sunday brunch and everyone gobbled it up and asked for the recipe! I can’t wait to try it with peaches!
I love hearing that!
where can I get Croissants? a bakery?
My grocery store has them in their bakery section.
Ok I have doubled the recipe and it’s chrrently sitting overnight. How much cooking time should I add for a doubled recipe in a 9×13 pan? Help! My work brunch tomorrow depends on it! Lol
Oh no! I’m too late. If you double it add an extra 5-10 minutes.
We have a bumper crop of blueberries this year. I was looking for different ways to use them and there was your post, looking so good. I baked it an gave my hubby a nice serving and he was immediately smitten. He is a lover of bread pudding and he says this one. by far, is the best yet. Since we have had 53 years of sampling, I think you have passed on the golden ring. I also too some to a 4th of July dinner and what was not consumed was taken home by two smiling batchlars Is is quick and easy to prepare. Thanks you for sharing.
You’re so welcome Betty!
This is now one of my families favorite Easter brunch dish. It is delicious. I’m still trying to figure out the timing for doubling the recipe, but I have never been disappointed.
So glad you liked it!
This is AMAZING!!!! Made it for our girls camping trip and everyone wanted it next year! so simple to make!
Awesome to hear!
Can I use bread instead of croissant? Would it make too big a difference?
I think the buttery flavor from the croissants adds to it!
Totally!
Yes, I definitely like croissants better for flavor and texture.
I made this for Mother’s Day brunch. I added 2Tbsp lemon juice and a a Tbsp of lemon zest, and a Tbsp of of culinary lavender. Came out amazing!!!
I’ve made this recipe which originally is from Kraft various times. I have also changed the blueberries for raspberries or apples and it’s delicious. Thanks for sharing.
I made this recipe today and it turned out great! Very light and not too sweet. Next time I will make it with peaches. Thanks for the recipe!
Can this be frozen? If so, any directions? We have a bunch of leftover croissants from Easter and was wanting to throw this together for company next weekend.
Made this for Easter brunch with raspberries and it was such a hit! Was not soggy at all, but was almostttt like a bread pudding consistency. I first cut the croissants length wise, then toasted them cut side up on a baking sheet at 450 for 5 minutes, I’m so happy I did this because I think it gave such a great crispy texture to them. I also added a ton of cinnamon, used coconut sugar, and did 3/4 cup almond milk instead of 1 cup! Baked @ 350 for 35 mins & then 10 more minutes covered in foil – turned out perfectly!
I’ve made this a few times but I’m wondering if I could prepare it tonight and throw it in the oven in the morning?
I have done that. I just Take it out 30min before I put it in the oven
Question- what kind of sugar does this recipe call for?
Great recipe! I added lemon curd and it was delicious!!!
How much and when did you add it?
thanks!
Yes I would like to know too, how much lemon curd did you add? I’m assuming you lightly folded it with the blueberries and added it?
Quick, easy and delicious, did I mention beautiful.
I have made this two times & have gotten rave reviews. It is delicious & super easy to make. The second time I made it I didn’t have croissants available so I used already baked crescent rolls & they worked just fine. I would highly recommend.
So glad you liked it!
This tastes AMAZING. A hit with the family. I was just wondering, I want to try to make this sugar free. Do you have any suggestions on what would be the best substitute for sugar?
I like stevia!
Omg this was such hit with my family. I made it for my year end family brunch and everyone just loved it!!! All age groups loved it. It was so easy to make. I prepared it the night before and popped in the oven an hour before dessert time. I did’nt cream the cream cheese, sugar and eggs properly so my liquid had too many lumps. So I just put it in my magic bulletin and had a perfectly smooth liquid. Thanks for sharing such an amazing recipe.
You’re welcome!
I have made this several times for potlucks and it is always a hit. Not too sweet but definitely decadent. Thanks!
This recipe turned out like a ginormous blueberry lougee. This was so soggy. I think 2 Tbsp Of milk would have been enough.
Kissy, I’m sorry. Hundreds of people had made this and it wasn’t soggy. Maybe you needed to bake longer?
I can’t wait to make this Christmas morning! Could you use french bread? IF so, how much would you use?
You could but croissants have a much different texture. I would use the same amount as croissants.
I made this over the weekend for a baby shower brunch! It was very simple to put together, baked beautifully and absolutely delicious! I Would recommend this to anyone!!! Perfect!!!
Thanks Barb!!
Ooops.. I jumped the gun and didn’t add in the milk gradually! Letting it sit overnight until brunch tomorrow! Hopefully it turns out ok still
No worries. It’s all good.
This looks so good. I’m going to make this for a Christmas breakfast for all the family this year. I’ll put it together the night before so it has plenty of time to soak through all the croissant pieces. I think it will tick all the boxes. I love how the comments stretch over the years as people find the recipe.
Ha so true. Glad you loved it!
My family doesn’t love berries, so I sprinkled this with chocolate chips instead of blueberries. It was fantastic!
Ooh yum!
My husband bought brioche instead of croissants and so I used the brioche a nd it turned out great! This recipe is definitely a keeper!!
Brioche would be great!
Sounds amazing, Can I use apples
Sure! Apples would be great.
This sounds AMAZING but I don’t have fresh croissants…I do however have 2 cans of crescent rolls…do you think that could work?
In my experience they do not have the same texture.
I used crescent rolls. it came out delicious.
I followed this recipe to the letter the first time I made it; turned out very tasty! Today I used this recipe with the addition of hot&spicy breakfast sausage links cut up, apples diced and shaken in a sugar, cinnamon, clove and nutmeg mixture, and shredded cheddar cheese. Super yummy brunch casserole! Perhaps I should have added more egg for more fluff? Oh, I forgot that I drizzled about 1/4 cup of maple syrup over everything before baking. Great recipe and lends itself well to additions and variations!
What a great variation!
Is this dish freezable?
Many have froze this.
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.
Oh my delicious …. so decadent and yummy… I wouldn’t change a thing… this was absolutely fantastic
I love hearing that!
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.
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.
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!
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