Blueberry Croissant Puff Archives

I made a big batch of this great blueberry croissant puff this morning for my wife 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.

Very Easy and Very Delicious

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!

Zulay Kitchen Silicone Utensil Rest – BPA-Free, Durable Spoon Rest with Drip Pad – Heat-Resistant Spoon Rest for Stove Top – Spoon Rest for Kitchen Counter – Kitchen Gadgets & Kitchen Utensils Holder

Also try my blueberry ice cream!

Inspired by a recipe from The Girl That Ate Everything.

Print Pin

5 from 1 vote

Blueberry Croissant Puff

A little sweet and a little tart, it’s definitely a great breakfast casserole that is a bit different.

Course Main

Cuisine American

Keyword blueberry, croissant

Prep Time 20

Cook Time 1

Total Time 1 20

Servings

Calories 1086kcal

Author Based on a recipe from The Girl That Ate Everything

Ingredients

10 cups croissants cubed (about 15 mini croissants or 6 or so large ones)
1 pint blueberries rinsed
2 8 ounce cream cheese softened
1 ⅓ cup sugar
4 eggs
2 teaspoons vanilla extract
2 cups milk
powdered sugar

Instructions

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.