Blueberry Croissant Puff

I made a big batch of this great blueberry croissant puff this morning for Anita to take to work. It disappeared so fast it made my head spin. A little sweet and a little tart, it’s definitely a great breakfast casserole that is a bit different.Blueberry Croissant PuffThis blueberry croissant puff was very easy to make. Our grocery store didn’t have large croissants, so I used mini croissants instead. For extra yummyness, substitute a little cream for the milk.

If you’re looking for the best recipes for breakfast all in a single cookbook, I cannot recommend John Currence’s Big Bad Breakfast: The Most Important Book of the Day enough!

Blueberry Croissant Puff

Course Main
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12 -16


  • 10-11 cups of croissants cubed (about 15 mini croissants or 6 or so large ones)
  • 1 pint blueberries rinsed
  • 2 8 ounce packages cream cheese, softened
  • 1 1/3 cup sugar
  • 4 eggs
  • 2 teaspoons vanilla extract
  • 2 cups milk
  • Powdered sugar


  • Preheat oven to 350 F.
  • Spray a 9" x 13" pan with non-stick spray.
  • Add the croissants to the pan. Top with the blueberries.
  • Place the cream cheese, sugar, eggs, and vanilla in a large bowl. Beat with a hand-held blender until smooth. You can also use a counter-top blender.
  • With the blender still running, slowly pour in the milk. Blend until smooth.
  • Pour milk mixture over the croissants.
  • Let set on the counter for 20 minutes.
  • Bake for 35-45 minutes. Start checking after 30 minutes to make sure the top doesn't get too dark. If it does, cover it with foil and continue baking until cooked through.
  • Serve sprinkled with powdered sugar.

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