BLUEBERRY CREAM CHEESE CROISSANT PUFF – Easy and delicious way to start your day! Perfect for breakfast, brunch or dessert!
Love blueberries? Then you will love this Blueberry Cream Cheese Croissant Puff recipe. It’s easy and really delicious! The croissant filling is lovely and puffy and made creamy and luxurious with the addition of cream cheese.
We like to make this Blueberry Cream Cheese Croissant Puff for most holidays. This specific one is our go to for all spring brunches including the Easter brunch. It takes no tame at all to prepare and you can bake it right away or indeed, prepare the night before and refrigerate until the following day then bake. This recipe would be good with other fruits too, such as strawberries, raspberries, blackberries. So no matter what fruit you decide on, definitely add this Blueberry Cream Cheese Croissant Puff to your “to do” list!
This super simple Blueberry Cream Cheese Croissant Puff is made from store bought croissants, along with fresh blueberries soaked in a cream cheese, egg, milk mixture and then baked to perfection. The perfect pairing with your morning coffee! I really enjoy in every piece of this dessert which is super tasty especially in this blueberry and cream cheese combination. Blueberries are perfect to morning, they are rich with nutrients and really healthy and they are also low in calories. Blueberries time is now so grab your bags and go in a shopping to buy right ingredients.
Start making this delicious dessert with blueberries and cream cheese filling. My family likes this recipe very much so I have prepared it before and it is in the fridge. Serve as it is warm with powdered sugar or with a blob of whipped cream, vanilla ice cream and it will soon become a favorite recipe in your home too! Enjoy!
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- 3 large croissants cut up into pieces
- 1 cup fresh blueberries, or frozen blueberries
- 8 oz cream cheese, softened
- ½ cup sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 cup milk
- Powdered sugar, optional
- Preheat oven to 350 degrees
- Grease a 9 inch square pan with butter or spray with nonstick spray
- Cut the croissants into pieces, about 1 inch in size
- Spread pieces into prepared baking pan and sprinkle with blueberries, set aside
- In a medium bowl, whisk together cream cheese, sugar, eggs and vanilla extract with electric mixer until well blended
- Gradually add milk, beating well after each addition
- Pour slowly over the croissant pieces, making sure to get all the croissants wet
- Let stand 15 minutes or soak overnight
- Bake for 30-35 minutes or until golden brown on top
- Serve immediately
- Sprinkle with powdered sugar
Marcia says
Can I make this recipe two days in advance before cooking?
Lidia Simic says
Hi Marcia, I definitely think you could!
lea says
Fantastic! Easy to make and it was delicious☺
Melanie says
Can you use almond milk instead of dairy?
Lidia Simic says
Hi Melanie, I definitely think you could!
Yohansi says
Delicious! This is my Sunday breakfast favorite. I make a bourbon sauce and drizzle it when I serve it.
Lidia says
Thank you for the comment and a great idea, Yohansi! 🙂
Zanna says
The instructions say to serve immediately, but will it be okay if kept warm for 30 minutes prior to serving? I think this would be a big hit at my company’s potluck.
Yummiest Food says
Yes, Zanna. You can keep it warm for 30 minutes prior to serving. Have a great company’s potluck! 🙂
Lisa says
Delicious breakfast casserole! Made it for camping friends and we all loved it 😊I doubled the recipe and used a foil pan a bit smaller than 9×13”. Turned out great. Will make again for sure!
Yummiest Food says
Thank you for such a nice comment, Lisa! I’m glad you like the recipe! 🙂
Pamela Browning says
Oooo! This looks so yummy! But, I didn’t have any croissants! I did have canned biscuits, and so I decided to give that a try! I baked the whole can of biscuits, but only used about 1/2 the can. I followed the rest of your recipe! It’s in the oven as we speak! Can’t wait to taste test it. Thank you for this delicious recipe with blueberries!
Yummiest Food says
You’re very welcome, Pamela! 🙂 I’m glad you like the recipe!
Brittany E. says
Do you think you could make it in crockpot?
Yummiest Food says
Hi Brittany! I’m really not quite sure, but you could try.
Pamela :) says
The first one I made was so yummy.the second even better.made 13×9 half with mixed berries it is to die for.My grandma and mom would be so proud of my cooking:) yummy to the cheif .Thank you so much for letting me remember my grandma’s bread pudding.:)
Yummiest Food says
You’re very welcome, Pamela! 🙂 Thank you for such a nice comment!
Lisa says
I would like to make this for a brunch, some people are gluten-free. If I use gluten-free croissants is the recipe acceptable?
Any feedback is appreciated!
Lori Graupmann says
OMG! So so good! My family thought it was even better the 2nd, 3rd, and 4th day! I guess all the juices seeped itnto the bread and meld together. It is so good they have asked me to make it again today right after we finished the last piece. So much easier than another recipe I used. But I did use their recipe for blueberry sauce to go over it.