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.
Watch the video for Breakfast Croissant Recipe
Other breakfast recipes you might like!
Easy Breakfast Croissant Puff
- 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.
- 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.