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. Basically the best bread pudding ever!
Last week of school for us! Home stretch! And thank goodness, because I have run out of glue, staples, creativity, and energy. Most importantly, my daughter’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.
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 recipe.
This, you must say yes to!
This Croissant Puff Casserole is basically the best bread pudding ever!
What is Bread Pudding?
Bread pudding is a popular dessert, usually made with stale bread. The bread soaks in a custard mixture, which includes milk (or cream) and eggs.
There are many versions of bread pudding, some sweet and some savory, and the bread type can vary greatly.
This recipe I’m sharing today uses croissants, milk, eggs, sugar, cream cheese, and fruit. The sweetness lends itself to a wonderful dessert, but often serve it for breakfast!
How To Store this Bread Pudding
Because the ratio of eggs and dairy to the bread is much higher than in baked goods, bread pudding is more a custard than a cake, and therefore any leftovers should be refrigerated. It will keep, tightly covered, up to 4 days (but will start to lose moistness after 1-2 days.)
To freeze, make sure the cooked bread pudding is completely cool, then cover the dish tightly. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Easy Breakfast Croissant Puff
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
- Any leftovers should be refrigerated. It will keep, tightly covered, up to 4 days (but will start to lose moistness after 1-2 days.) To freeze, make sure the cooked bread pudding is completely cool, then cover the dish tightly. It will keep in the freezer for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nancy tuman says
I use strawberries and blueberries. Double recipe for 9×12 pan. I cook until top just set. Makes puff taste like custard and berries. Great dessert for anytime.
Layla says
Will this recipe work with an 8×8 pan rather than the 9×9?
Amy @Belly Full says
Hi Layla! It should be fine, but since it’s smaller (which means the ingredients won’t be spread out as much), you might need to cook it a little longer. Follow the exact directions, but use a tester at 35 minutes and in 5 minute intervals after that until it’s cooked through.
Lee says
Delicious
Paula McCollum says
I prepared this on New Year’s day for New Year’s brunch. Doubled the recipe (15x11x3″ pan), covered with foil, stored in fridge overnight. NY morning popped covered casserole in a 350 oven for 30 minutes. Removed foil and baked for 30 additional minutes. I set it out with a selection of homemade blueberry syrup, maple syrup, powdered sugar, butter etc. It was a hit, but next time I think I’ll add a portion of sweetened condensed milk to the wet mixture, as I like my casserole a bit sweeter if I choose to eat it without a topping.
Catherine Exline says
Can I use mascarpone cheese in place of cream cheese?
Amy @Belly Full says
Without further recipe testing, I can’t say for certain what the results would be like, but you can certainly try it!
Joanne says
This was my first time making this, i did an adjustment to the ingredients, instead of sugar and milk i just used 1cup sweet condensed milk , if you want it more sweeter just add more .
Angie Fester says
I just made this for breakfast this morning. I used raspberries, blueberries, and strawberries. My kids loved it and we had no left overs. It was very easy to make and tasted great. Will definitely be making this recipe again!!
Terri says
Did you make it with fresh or frozen berries?
Jane H says
I’ve made this twce now, once with Croissants and once with Brioche. My family have decided the Brioche is their favourite, but it was delicious either way.
Ellen says
I need to make this three hours before serving. What’s the best way to reheat it?
Tara says
I made this today for a birthday breakfast at work and it was delicious! Had to give the recipe out to several people it was such a hit. Thought I’d share how I made this semi-make ahead…I prepped the croissants the night before and kept them in a container overnight. I also mixed the custard and kept that in a separate container and did the same for the berries. This morning I put assembled everything and let it sit while the oven preheated and just baked for an extra 10-15 min’s since everything was cold when it went into the oven. Worked out perfectly!
Nanette says
Hello! This looks amazing! I’m planning on making this the night before and using frozen berries. Is there any special prep for the frozen berries or do I just thrown them in as is?
Thanks!
Amy @Belly Full says
Just throw them in as is. Enjoy!
Nanette says
Great, thank you!! Can’t wait to eat it tomorrow! :)
Bertha says
Hello, the recipe is very good, but is it possible if I could replace the sugar with condensed milk, thank you.
Penny Wilkins says
Any suggestions for another fruit. The family does not like either one of the ones used. What would you use with pineapple. Or peaches?
Ruth says
Should I cut Croissants the night before so the will dry out? And how big to cut?Also, can I make the night before and bake the next day. I’m not a Baker so sorry for the silly questions. Need asap as will bring this Sat morning.
Amy @Belly Full says
Cut into about 3/4-inch cubes. I personally would not prep this the night before because the delicate croissants could turn to mush, even if they’re a little dried out. But you can try it – I’m sure it will still taste delicious.
Kelly says
I dont know what I did wrong , but took forever to bake, and does not look like the pic. At all. Lol. The liquid seemed to take over and I followed the steps verbatim. ?
Susan says
make sure to dry off your berries prior to using them in your reciepe. Also if your berries were really juicy you might want to mix with some that aren’t so juicy
Michelle Blank says
Can I use 2% milk in place of the whole milk?
Kris Smith says
Delicious,!!! I added blackberries and made exactly to the recipe. Very yummy! Thanks for sharing.
Karen Louis says
This was absolutely delicious! I made it exactly like the recipe and everyone loved it. I always make a French toast casserole for Christmas brunch and I chose this recipe this year. Once I cut up the croissants I had 9 cups of cubes, so I made 1 1/2 x’s the recipe. It filled up a 9×13” pan perfectly and served 12 people with just one small piece left over. I’ll make it again! Thank you for such a great recipe!
Terri says
Did you use fresh or frozen berries?
NANCY E BURKETT says
Will it be too soggy if I bake the night before and bring to a Christmas brunch the next day?
Amy @Belly Full says
Should be fine. Reheat it some before serving.
Darla says
Could not find croissants at local grocery store. Has anyone used white bread?
jackie says
you can use brioche bread cut up the same way
Toni Burch says
When you double the recipe and put it in a 9 x 13 pan how much longer do you need to bake it?
Amy @Belly Full says
Same amount of time, because you’re baking it in a bigger dish, so the ingredients get spread out comparably.
Janaan Domeyer says
This breakfast dish is fantastic – golden top, soft (not too gooey) insides, tasty fruit, great custard. In high elevation it works best to add a little more milk and bake 40-45 minutes. Excellent!
Jane B. says
Looks and sounds delicious! Yum!
Jocelyn says
Yes so yummy I made it
Lisa says
Omg! Very good. I had many helpings. I used the frozen berry melody (berry mixture) great value brand. I will definitely make it again soon.
Teresa Hess says
Oh, please can you tell me what other fruit can I use??? I don’t like berries! Please! Please! ?
Amy @Belly Full says
Ripe pears or peaches would work.
Randolph Scot says
I just made my first one about a week ago, and I made it with some fresh peaches, as well as some frozen blueberries. It was fabulous!
Tricia says
Someone asked but I didn’t see a reply… Can you make this ahead and freeze it?
Amy @Belly Full says
I’ve never frozen this dish, so I can’t vouch for the results.
Natalie Hilyer says
So, I made this this morning and it was AMAZING! And I wouldn’t just say that. I’ve tried lots of new recipes lately and some are good but this is best new recipe I’ve made in a long time!
I made mine with raspberries only because, although we love fresh blueberries, we much prefer raspberries in baked dishes. It was perfect with raspberries only but I can imagine it would be awesome with other types of berries and fruits.
I have a question – do you think it would be possible to make the cream cheese / egg / milk mixture the night before and refrigerate? This recipe is already quite easy but that would just make it SUPER easy for busy mornings! You probably could cut up the croissants the night before and store in Ziploc bag??? Let me know your thoughts on this!
Thanks for the great recipe! :)
Amy @Belly Full says
Hi Natalie – happy to hear it was such a hit for you! Hm. I guess you could make the egg mixture ahead? I’ve never tried it.
Just Julie says
I don’t know why you couldn’t make that ahead… I plan to make this next week for coffee hour after church. May make two, one with peaches. Looking forward to trying it.
Lana says
I saw a similar recipe where they put the croissants, berries and the egg mixture together and left it over night. Then you bake it in the morning. I can’t see why you can’t do the same with this.
Amy @Belly Full says
The only reason it’s not ideal with this particular recipe is because croissants are so light and delicate, they might break down too much. I’m sure it would still be fine and delicious, but not optimal results as the recipe was intended.
Kathy says
Can I use light cream instead of whole milk?
Amy @Belly Full says
Can’t see why not!
Cathy says
Can this be made ahead and frozen? And if so, baking instructions?
Amy Charron says
Can I use fresh fruit instead of frozen…? Don’t like frozen fruit… And do I bake the croissants first then pull them apart to pieces and bake again when everything is put together…???
Amy @Belly Full says
Hi Amy – buy the croissants from your grocery store’s bakery already made. All of that is covered in the ingredients and notes pf the recipe card, thanks!
KMP says
Well I from finally made this, it’s in the oven right now. Used 6 croissants because they were average size. Cannot wait to try this! Will probably sprinkle some powdered sugar on top ???
Chrystal Clause says
Can I use 2% milk instead of whole milk?
Amy @Belly Full says
Yep, that would be fine.
Rosemary says
Can you put left overs in a container for the next day? It’s just my boyfriend and I not sure if we’ll finish the whole thing. Possibly though lol
Amy @Belly Full says
Yep. Leftovers will keep in the refrigerator for up to 3 days, in a tightly sealed container.
Rosha says
It looks delicious – and we have a teacher appreciation breakfast coming up…. :D
Have you done this other than in the oven? I’m wondering if this would work out in a crock pot. Hmmmm. I may have to try it and see. :)P
Just Julie says
I’m planning to take this to church next week. Looks delicious
Nircree says
Amy, this looks delicious and easy to make I’ll try it and let you know
Nircree Mills says
I made it how do I upload a pic of it?
Jenny says
If you use frozen berries, do you thaw them first?
Amy @Belly Full says
Hi Jenny – ideally yes, because you don’t want any added water or moisture.
Jenny says
Thank you! That’s what I thought but just making sure. What is the recommended adjustment for cooking time if doubled into a 9×13?
Amy @Belly Full says
It should still be the same amount of cooking time because even though you’re doubling the ingredients, you’re using a bigger pan, so the ingredients will be more spread out.
David says
Can you make this without cream cheese I forgot to pick some up is there something else I can use instead of cream cheese
Amy @Belly Full says
Hm. You could maybe use plain yogurt or cottage cheese. Both of those have a looser consistency and flavor, though, so I can’t vouch for the results.
Kendray R says
Just made this for breakfast and HOLY CRAP it was delish. Mine didn’t quite come out as firm as I would have liked – my pan wasn’t quite the right size – but it was still AMAZING. My mom and I devoured 2/3 of the pan… so much for serving 6-8!!
Amy @Very Culinary says
Hi Kendray! I’m so glad you liked it! I haven’t made this in ages…and now I need to again!
kelly drinkwater says
does this come out mushy or firm? we don’t like mushy.
Amy @Very Culinary says
I would say soft…so somewhere in between.
Heather @ Sugar Dish Me says
The answer is: You CAN’T! You can’t go wrong with those ingredients!
This is my first week home with the boys and ironically, I think we need more staples and glue at home than at school. Bonus though: no uniforms to wash.
Stephanie says
Summer vacation!!! I’m sure come the new school year you’ll be joyous that the kids are going back. Doesn’t it always seem like you want the opposite of what’s currently happening?? On a lighter note…holy moly this looks delicious! I could eat this for breakfast and desert and everything inbetween!
Joanne says
I’m thinking you must have even more school burn-out than Haley does! It is HARD being a parent these days…you have to do even more work than the kids. Croissant puff = necessary.
m says
I can tell from all the ingredients this will be delicious. How can we lose weight when you keep posting these mouth watering gems!?
Erin | The Law Student's Wife says
I love great big weekend breakfasts. So fun with berries for summer too! I can see myself eating far too much of this and going back to bed on Saturday…
Lisa@The Cutting Edge of Ordinary says
Two of us saying no in the same week. Watch out world!!
I’m reading this recipe saying, this sounds familiar. Oh yeah, I made it with blueberries a few months ago. Now I need to make it again with mixed berries. It was sooooo good wasn’t it?
Amy says
Yes remember, you enthusiastically thanked me for pinning it! You made it right away, but alas, I waited. It got buried. Loved it and so versatile…could practically use any berries in here. Love these easy/tasty recipes.
Judit + Corina @WineDineDaily says
These look absolutely mouth- wateringly delicious!
Cheers,
J+C
Amy says
Thank you!
Jen says
You need to stop posting such amazingly yummy looking recipes – my pile of things I HAVE to make is growing and growing with just your posts! I will definitely be making this. :o)
Amy says
I feel that same way! Too much good food out there. I wish I never got full. Or gained weight ;-)
Melissa says
I snorted out loud at that first paragraph. ;) AND JUST SAY NO! :D
Amy says
Hee hee! Seriously felt good. And I can’t wait to go on vacation and be un-plugged. Or at least semi-unplugged. I’m not even going to check Feedly! Although, I fear that will backfire on me once I get home and have 50 million posts I’ll feel compelled to read. NOOOOO.
Cher says
Just…say…no! I was so proud! :) And this is hilarious…”Haley’s uniforms are about two centimeters away from her looking like a tramp” I literally laughed out loud. Mine looks the same.
Love this recipe! Plan to make it over the summer. Yum!
Amy says
Also, I don’t think Haley has one white shirt left that isn’t stained with paint or marker!
Tieghan says
Wow! How delicious!! I want some for breakfast now!
Amy says
I do, too! But it’s all gone *sadness*
Miss @ Miss in the Kitchen says
Oh my this looks so wonderful!
Amy says
I was, Milisa! And thank you so much for sharing!
karen g says
I just made this today AWESOME recipe !!!!!
karen g says
I made it for friends for New Year Eve gift ~ I bought a fancy baking dish and made this recipe wrapped it up with bow ~ they loved it!
Amy @Very Culinary says
That’s great, Karen! I can’t imagine anyone not enjoy receiving this!