If you love Croissants, you’ll love Blueberry Croissant Bake. If you love bread pudding, you’ll love this. If you love blueberries and raspberries, you’ll love this.
The smell of freshly baked croissants….
Nothing beats the smell of fresh, hot croissants first thing in the morning,Â
You might think such an experience could only come from living above a bakery in France, but there is this amazing little bakery close to where we live and they have the BEST croissants.
So, while trying to stop myself from buying these oh so good croissants (they are a little pricey and I need to stop myself from grabbing them every single morning), I decided that as a reward for not giving in to my croissant desires, I need to bake something with croissants over the weekend.
So, I needed a simple, summery, breakfasty, cake-like-but-not-dessert-like recipe to make, and seriously, who doesn’t crave having a good, seasonal, berry cake recipe in their morning-treat repertoire ?
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The first thing I look for a solution is the internet. My favorite food blogs, Pinterest or Facebook are all full of breakfast-y related recipes…..and to make a long story short I decided to make a small tweak and instead of just blueberries, add an raspberries too. It is absolutely WONDERFUL!
For me, croissants with anything in the morning is a winner- and blueberry and raspberry combination is seriously so light, delicate, simple and but still had that custardy texture.
I hope you all love them!
Blueberry Croissant Bake
Rate this RecipeIngredients
- 4 large croissants cut up
- 1 cup fresh blueberries
- 1/2 cup fresh raspberries
- 12 ounces cream cheese softened
- 1 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 cup milk
- Powdered Sugar to serve
Instructions
- Preheat oven to 350 degrees.
- Place croissant pieces in a 9x13 pan.
- Scatter the blueberries and raspberries over the top.
- Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer on medium speed until well blended.
- Gradually add milk, mixing until well blended.
- Pour evenly over croissant pieces. Let stand for 20 minutes.
- Bake for 35 min or until set in centers and golden brown.
- Serve warm with powdered sugar sprinkled on top.
Thanks
When I try these I will re leave a comment. Thank you for sharing .
This looks so delicious! Adding it to the list to try soon. Thanks for linking up with What’s Cookin’ Wednesday!
I’m going to try this it looks really good, thanks for sharing….
I found this recipe last week and made it this morning and HOLY COW I ATE HALF THE PAN MYSELF. So delicious. I loved every bit! Great recipe!
What wonderful recipes ! Can hardly wait to try the stra.wberry salad Um m m !
I loved this recipe it came out great! Thank you for this idea! The only reason I gave it 4 stars is that it def did NOT need 1 cup of sugar. That sounded like way too much, so I used 1/3 cup and it came out great. Especially since the fruit is already sweet. So beware of the 1 cup of sugar, because you can definitely use 1/3 cup & it is def sugary enough with that along with all the fruit. I’m making it for the 2nd time today and this time only using 1/4 cup of sugar.
I made this for my office and EVERYONE wanted the recipe. They were all convinced I had spent hours on this divine, luxurious dessert!! I really did not want to admit how simple it was to make, so I have yet to share the recipe! LOL.
Amazing!!! Everyone in my family loves it!
This is the second time making this recipe.
Delicious!!
It was a big hit at our company potluck, everyone raved about it.
This is my go to breakfast bake.
Thanks so much.
I made this for brunch this morning. It was a huge hit! Great recipe! Thank you!
To reduce the calories a little bit, I used light cream cheese and reduced the sugar to 3/4 cup.
This is a family favorite! I make it every Mother’s Day and throughout the year when my husband requests it for breakfast!
Made this on 6/02/19 and it cam very good husband is happy and I happy the only thing different I added walnuts because I’m a lover of nuts. I had taken a picture but I can’t add it.
I made this this morning and it was delicious! I did reduce the sugar to 1/4 cup and I used frozen berries. My son ate almost half the pan.
Made this for our church’s brunch today. I had an empty pan to take home and requests for the recipe. I used 1/2 cup of sugar and more berries. Next time I make it, I will use 3/4c sugar as I like things more sweet.
I also cut the sugar in half and added 1 tsp grated lemon zest and 1 tblsp lemon juice. Did not top with powdered sugar
.Be sure to use full fat cream cheese. I used reduced fat and the texture of the finished bake wasn’t that good. I also used full fat milk. and golden sugar. This is still good the next day.
I have made this a few times since
Christmas! Today is my daughter’s 10th birthday, and this was her request for breakfast. Thank you for sharing this delicious recipe! Much love
I loved this recipe as did my 4 kids and husband. I made it exactly and it was a hit!!
This is so easy to make and excellent tasting. I made it multiple times. It is my go to for company.
Thank you so much for this great recipe. I have been making this for a couple of years now and everyone loves it. The version we like best has a little lemon zest and reduced the sugar down to 1/2 to 3/4 cup sugar. We serve it with blueberry sauce and lightly whipped cream…..it’s so good. Thank you for sharing it with us!
It is easy to make, and tastes delicious.
Four out of the five girls I was with asked for the recipe. It is now at all our family brunches.