I’m pretty sure it is no surprise to anyone given the size of the breakfast archives on this site, but I love making and eating breakfast foods. When my family gets together for holidays or other family events I always volunteer to make breakfast. It’s so relaxing to be in the kitchen when the house is still quiet and I love helping everyone start the day on a delicious note. I definitely adore coffeecake, but sometimes it’s fun to mix it up and try something a little different for the sweet component at breakfast.
This Blueberry Croissant Puff has been on the blog for a long time, but it’s so good that I felt like it deserved a refresh with some new photos and a few slight adjustments to the recipe. This dish is pretty much the perfect spring breakfast treat. Fresh croissants are torn up into chunks and tossed in a pan with some fresh blueberries. A lemony cream cheese mixture is poured over the top and then baked. The croissant pieces soak up some of the cream cheese mixture and the combination of lemon, cream cheese, and fresh berries is pretty unbeatable.
The cream cheese mixture can be prepared the night before and stored in the fridge until you’re ready to bake the dish. Nearly any kind of berry can be substituted for the blueberries. Raspberries or blackberries (or a mixture!) would be delicious too. The recipe can easily be doubled to serve a crowd, it is also pretty served in individual ramekins.
- 3 large croissants, cut up (about 5 to 5½ cups)
- 1 cup fresh or frozen blueberries
- 8 oz. cream cheese, softened
- ⅔ cup sugar
- zest from 1 lemon
- 2 eggs
- 1 tsp. vanilla
- 1 cup milk
- Place the croissant pieces in a 9 x 9 inch pan. Sprinkle the blueberries over the top.
- Combine the cream cheese, sugar, and lemon zest in a mixer and beat until smooth. Add the eggs one at a time, followed by the vanilla. Slowly add the milk and stir until smooth. Pour evenly over the croissant pieces.
- Preheat the oven to 350 degrees. While the oven is warming up, let the croissant mixture stand for at least 20 minutes to allow the bread to absorb some of the cream cheese mixture.
- Bake for 35 to 40 minutes until the center is set; if you use individual sized ramekins the baking time will be shorter. Keep an eye on the pan, you may want to cover it with foil for the last 10 minutes if the top starts to get too brown. Allow to cool for a few minutes before serving.
Adapted from The Girl Who Ate Everything