We just got back from the Oregon Coast which has become our family’s favorite vacation. We found the best beach house about 5 years ago and have now stayed there 3 times. It is so dreamy! The kitchen is so pretty and has the BEST light! I love cooking there and knew this time I had to make something “blog worthy” to take advantage of that beautiful light. I chose to make a variation of something from one of my favorite blogs, “The Girl Who Ate Everything.” I’ve had her recipe for “Blueberry Croissant Puff” pinned for a long time waiting for a special time to make it. Our beach house was the perfect setting and they even had the perfect blue dish to make it in!
My whole family absolutely loved this and I definitely will not wait for a special occasion to make it again. I love that it was so easy but tasted and looked like I spent tons of time on it. Ha! I am not a fan of soggy overnight French toast bakes usually so I changed the cooking process to make it my own. I did not soak overnight and added quite a bit of time to baking it. I also added a little cinnamon to the cream cheese custard and loved the extra depth of flavor that it gave. I can’t wait to make this again!
Blueberry Croissant Bake
- 6 large croissants, cut into bite sized pieces
- 2 cups fresh or frozen blueberries
- 2 8 oz packs cream cheese, softened
- 1 1/3 cup granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 2 cups milk
- Powdered sugar, for serving
- Preheat oven to 350 degrees. Prepare 9×13 baking dish by spraying lightly with cooking spray.
- Place croissant pieces in the pan and sprinkle with the blueberries.
- Beat cream cheese, sugar, eggs, cinnamon and vanilla in a medium-sized bowl with electric mixer until smooth and creamy. Gradually add milk, beating well after each addition. Pour evenly over croissants. Let sit 10-20 minutes.
- Bake for 55 minutes or until center is set and top is golden brown. Cover lightly with foil for the last 10 minutes to prevent over-browning.
- Let sit for 5-10 minutes then serve warm dusted with powdered sugar.
This was fantastic! Do you think it could be cooked in a 9×13 crockpot with a towel under the lid?
Thank you for your comment! So happy you loved it! That might work but I’m not sure if the top would get crispy and brown. That’s my favorite part!
Amazing! My family loved it!!! I cooked it a bit longer so it got crunchier. It will be a staple in our household.
So happy you loved it!
This was amazing~ we truly loved it. Followed the recipe to the T- Thanks
So happy you loved it! Thanks for commenting!
Can you prep and cook the next morning
You could but I’m not sure how soggy it would be. You could prep everything separately then throw it together the next morning. That’s what I would do if I needed to save time.