Blueberry Croissant Puff
User Reviews
4.6
Blueberry Croissant Puff
Description
The Blueberry Croissant Puff assembles cut-up croissants sprinkled with blueberries in a baking dish. A filling made from softened cream cheese, sugar, eggs, lemon juice, lemon zest, vanilla, and milk is blended and poured over the croissants and berries, giving the dessert a rich, custardy base when baked. The mixture is allowed to soak into the croissants before baking at 350°F until set and golden, providing a soft texture inside with tender croissant pieces.
The dish balances creamy, tangy cream cheese and lemon flavors with the natural sweetness and slight tartness of blueberries. Baking yields a light crust on top while the interior remains soft and custard-like. Powdered sugar may be sprinkled on top before serving to add a touch of extra sweetness.
This can be served warm for a comforting breakfast or brunch treat. It can be baked as one large dish or divided into individual ramekins for portion control. The recipe can be doubled in larger pans to accommodate more servings.
Ingredients
- 3-4 Croissant cut up (about 5 to 5 1/2 cups, around 10 ounces, large
- 1 cup blueberries fresh or frozen
- 1 (8 ounce) cream cheese package, softened
- 2/3 /3 cup sugar
- 2 egg
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 cup milk
- powdered sugar optional, for sprinkling
Instructions
- Preheat oven to 350 degrees.
- Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
- Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, 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.
- 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.
- Serve warm sprinkled with powdered sugar.
- 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.
Notes
- This recipe can be doubled to fit a 9x13-inch pan for more servings.
- Blueberries can be fresh or frozen; no need to thaw frozen berries before using.
- For individualized servings, bake in 1/2-cup ramekins and adjust baking times accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 174 kcal
% Daily Value*
| Serving | 1/10 of the recipe | |
| Calories | 174kcal | 9% |
| Carbohydrates | 9.8g | 3% |
| Fat | 12.8g | 20% |
| Fiber | 0.7g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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