This easy Breakfast Croissant Puff is a delicious casserole recipe for breakfast or dessert using buttery croissants, a cream cheese mixture, and fruit of your choice!
Last week of school for us! Home stretch! And thank goodness, because I have run out of glue, staples, creativity, and energy.
Most importantly, Haley’s uniforms are about two centimeters away from her looking like a tramp. And I’m not buying new uniforms at this late stage. Clearly.
Contrary to what my family thinks, I’m not SuperWoman (okay, maybe I am – minus the large chest, lasso, and invisible plane), but I just can’t do it all. I cannot. I CANNOT. And I officially reached my end-of-school-year-too-much-going-on-breaking point, where I actually said “no” three times last week to people needing my help or wanting me to attend something. And honestly, it felt good. Just say no!
Except to this easy Breakfast Croissant Puff recipe.
This, you must say yes to.
How can you ever go wrong with these ingredients? You can’t. It’s basically the best bread pudding ever!
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Other breakfast recipes you might like!
This Blueberry and Raspberry Croissant Puff is an easy and delicious breakfast or dessert casserole using buttery croissants, a cream cheese mixture, and fruit of your choice!
- 4 large croissants ,cut up into pieces (about 6 full cups)
- 1/2 cup fresh or frozen blueberries
- 1/2 cup fresh or frozen raspberries
- 8 ounces cream cheese ,softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3/4 cup whole milk
Preheat oven to 350 degrees F. Lightly coat a 9-inch square pan with cooking spray.
Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
In a medium bowl with an electric mixer, beat cream cheese and sugar until combined and smooth. Add in the eggs and vanilla and beat until well blended. Gradually add milk, beating well after each addition.
Pour mixture evenly over croissant pieces. Gently pat down with a wooden spoon so all the pieces are coated. Let rest 10-15 minutes.
Bake for 35 to 40 minutes or until set in center and golden brown. (If top starts to get too brown toward the end, cover with foil.)
Serve warm with powdered sugar sprinkled on top.
• Croissants are made in all different sizes. What I consider large, might not be the same thing to you. Just make sure they render about 6 full cups once cut up.
• Croissants are light and soft, so the liquid is absorbed pretty fast. If you use a different type of bread, adjust the resting time accordingly.
• This recipe can easily be doubled in a 9X13 pan. Also feel free to customize the type of fruit used to suit your taste.