Blueberry Croissant Puff

Make Ahead to Make Mother's Day Morning Sweet

This recipe has been a family favorite for years! We make it for any occasion, or even just because! It is the perfect combination of buttery croissants, fruit, and a cream cheese mixture that is baked until golden perfection. You will be sure to have a delicious Mother's Day breakfast with this on the menu. I hope you love it! This recipe was originally found and adapted from the food blog, "The Girl Who Ate Everything."

Blueberry Croissant Puff

Prep Time: 10 mins.

Cook Time: 40 mins. or until milk mixture is absorbed and croissants are golden brown

Total Time: 50 mins.

Servings: 8


  • 3-4 large croissants, cut up (about 5 to 5 1/2 cups)
  • 1 cup fresh or frozen blueberries
  • 1 (8 ounce) package cream cheese, softened
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1 cup milk
  • powdered sugar for sprinkling after baking


1. Preheat oven to 350 degrees.

2. Place croissant pieces in a 9 inch square pan.

3. Sprinkle with blueberries.

4. Using a mixer, beat cream cheese and sugar until well blended.

5. Add the eggs and vanilla and mix until well blended.

6. Gradually add milk, beating well after each addition.

7. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.

8. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.

9. Serve warm sprinkled with powdered sugar. 

*Note- This can easily be doubled in a 9X13 pan.

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