This Blueberry Croissant Puff is a crowd-pleasing overnight breakfast built from buttery croissants, juicy blueberries, and a light cream cheese–milk custard that bakes up golden and delicious.
BLUEBERRY CROISSANT PUFF
This simple recipe layers torn croissants with blueberries and a creamy custard made with cream cheese, eggs, milk, and a touch of lemon and vanilla. The result is rich but not heavy, perfect for breakfast, brunch, or even a sweet morning treat.
You can use fresh or frozen blueberries, and other fruits like strawberries, peaches, or raspberries would work equally well. The recipe scales easily — double it for a 9×13 pan or bake individual portions in ramekins.
HOW TO MAKE THIS BREAKFAST RECIPE
Place torn croissant pieces in a baking dish and scatter the blueberries on top. Fresh or frozen berries both work well.
Whisk the cream cheese with sugar until smooth, then add eggs, lemon juice, lemon zest, and vanilla. Gradually add milk and beat until combined. Pour the mixture over the croissants and blueberries; it may look wet at first but will soak into the layers.
Let the dish rest for at least 20 minutes so the custard soaks in, or cover and refrigerate overnight for an easy make-ahead breakfast.
WHEN ARE BLUEBERRIES IN SEASON?
Blueberries are at their peak from June through late August, but frozen blueberries are an excellent, convenient option year-round and work perfectly in this recipe.
CAN I DOUBLE THIS?
Yes. Double the ingredients and bake in a 9×13 pan. You can also divide the mixture into individual ramekins for single servings.
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
- Blueberry Cobbler
- Watermelon, Blueberry, and Feta Salad
- Easy Blueberry Custard Pie
- Blueberry Lemon Crescent Ring
Blueberry Croissant Puff
Christy Denney
10 mins
30 mins
40 mins
8 servings
Ingredients
- 3–4 large croissants, cut up (about 5 to 5½ cups, ~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°F (175°C).
- Place croissant pieces in a 9-inch square baking pan or deep-dish pie plate. Sprinkle blueberries over the croissants.
- Beat together the cream cheese and sugar until smooth. Add eggs, lemon juice, lemon zest, and vanilla, mixing until blended. Gradually add milk and beat until combined. Pour the mixture evenly over the croissant pieces. Let stand 20 minutes or cover and soak overnight in the refrigerator.
- Bake at 350°F for 35–40 minutes, or until set in the center and golden brown. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Serve warm, dusted with powdered sugar if desired.
- Variation: For individual servings, divide croissant pieces among ten 1/2-cup ramekins, sprinkle with blueberries, pour the custard over each, let stand 20 minutes, and bake at 350°F for 20–25 minutes until set and golden.
Notes
Calories: 174 kcal,
Carbohydrates: 9.8 g,
Fat: 12.8 g,
Fiber: 0.7 g
