Go Back
–+ servings
Blueberry Croissant Puff
Print

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 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 12
Calories 1086kcal
Author Based on a recipe from The Girl That Ate Everything

Equipment

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 or a whisk.
  • With the blender still running (or while whisking), 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.

Notes

Also try this recipe using raspberries or strawberries!

Nutrition

Calories: 1086kcal | Carbohydrates: 122g | Protein: 22g | Fat: 57g | Saturated Fat: 32g | Trans Fat: 1g | Cholesterol: 232mg | Sodium: 1081mg | Potassium: 391mg | Fiber: 6g | Sugar: 52g | Vitamin A: 2141IU | Vitamin C: 4mg | Calcium: 167mg | Iron: 5mg