The Blueberry Croissant Breakfast Puff That’s So Perfectly Good!

Bread pudding lovers this one’s for you! Starting your day to the delicious aroma of this overnight blueberry croissant puff is perfect for a great morning indulgence. This very tasty breakfast dish, similar to a baked French toast, will beat out your morning cereal or toast routine with little effort to prepare!

Using buttery croissants and blueberries soaked and held together by a delicious cream cheese and milk mixture that’s baked until golden brown, you get an amazing combination that’s light and simple with a nice custard texture. Why soak overnight before baking? It’s even tastier.

And if you want to change things up a bit, you can also make it with raspberries or with peaches and some cinnamon! This is great for breakfast, brunch, even dessert with vanilla ice cream, or for that special holiday gathering. It’ll be a hit!


Ready to indulge? Yes, please.


Servings: 9


  • 3 large croissants, cut up (about 5 to 5½ cups)
  • 1 cup fresh or frozen blueberries
  • 1 package (8 oz.) cream cheese, softened
  • ⅔ cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • powdered sugar


  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9 inch square pan.
  3. Sprinkle with blueberries. The more the better!
  4. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
  5. Bake at 350°F for 35 to 40 minutes or until set in the center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
  6. Serve warm sprinkled with powdered sugar.


  1. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.
  2. This recipe can easily be doubled in a 9×13 pan.

Still Hungry For Blueberries? Now Watch How To Make Blueberry Cobbler In A Skillet

Inspired by The Girl Who Ate Everything