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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.
This 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!
Also try my blueberry ice cream!
Inspired by a recipe from The Girl That Ate Everything.
Blueberry Croissant Puff
- 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.
Nutritional values are approximate.