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Blueberry Croissant Puff

A delightful dish that combines flaky croissants with sweet blueberries, perfect for breakfast, brunch, or dessert.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3-4 large large croissants, cut up (about 5 to 5 1/2 cups, around 10 ounces) Use day-old croissants for best texture.
  • 1 cup fresh or frozen blueberries No need to thaw if using frozen blueberries.
  • 1 package (8 ounce) cream cheese, softened Ensure cream cheese is softened to avoid lumps.
  • 2/3 cup sugar
  • 2 eggs
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla Consider using almond extract for variation.
  • 1 cup milk Can substitute with almond or oat milk for dairy-free.
  • optional powdered sugar for sprinkling Sprinkle before serving.

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the cut croissant pieces in a 9-inch square pan or deep dish pie plate. Sprinkle the blueberries evenly on top.
  3. In a medium bowl, beat the cream cheese and sugar together until well blended.
  4. Add the eggs, lemon juice, lemon zest, and vanilla to the bowl. Mix until everything is well combined.
  5. Gradually add the milk, beating well after each addition.
  6. Pour the mixture evenly over the croissant pieces.
  7. Let it stand for 20 minutes or soak overnight in the refrigerator for better flavor.
Baking
  1. Bake in the oven for 35 to 40 minutes or until the center is set and the top is golden brown.
  2. Check halfway through baking, and if the tops are getting too browned, cover the dish with foil for the last 10 minutes.
Serving
  1. Serve warm, sprinkled with powdered sugar if desired.

Notes

Best enjoyed warm. Leftovers can be refrigerated for up to three days. Reheat individual servings in the microwave before serving.