I stole this recipe for Fruity Croissant Puff from Taste of Home: Half Homemade who stole it from Myra Almer from Tutlle, ND. Using store bought croissants makes this breakfast easy to make, but fancy to look at. The croissants are cubed and placed in a baking dish with fresh berries. Cream cheese is beaten and then milk, sugar, eggs and vanilla are blended in. Then the cream cheese mixture is poured over the croissants and berries. After refrigerating overnight, this casserole is baked and served warm. A delicious breakfast to make for someone you love!
For this recipe you will need: 4 large croissants, 1 ½ cups mixed fresh berries, 8 oz package softened cream cheese, 1 cup milk, ½ cup sugar, 2 large eggs and 1 tsp vanilla extract.
First, cut the croissants into 1 inch cubes, you should get about 6 cups.
Then place the croissants and berries in a greased baking dish. (Any mixture of fresh berries can be used.)
In a medium bowl, beat the cream cheese until smooth. Next, beat in the milk, sugar, eggs and vanilla until well blended.
Pour the cream cheese mixture over the croissants and berries. Refrigerate, covered, for 8 hours or overnight.
Preheat the oven to 350 F. Remove casserole from refrigerator while oven heats. Bake, covered, for 30 minutes. Remove the foil and bake until puffed and golden and a knife inserted in the center comes out clean, 15-20 minutes.
Let stand 5-10 minutes before slicing and serving.
Add additional berries if desired.
If you liked the recipe for Fruity Croissant Puff and want to try other fruity breakfast recipes you can try Strawberry Cheesecake French Toast Casserole, Overnight Apple French Toast, Fluffy Banana Pancakes, Overnight Strawberry Cream Cheese Sweet Rolls or Puffed Oven Pancake with Glazed Apples.
Fruity Croissant Puff
Ingredients
- 4 large croissants cut into 1 inch cubes about 6 cups
- 1 ½ cups mixed fresh berries
- 8 oz package cream cheese softened
- 1 cup 2% milk
- ½ cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- Maple syrup
Instructions
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Place croissants and berries in a greased 8 inch square baking dish. In a medium bowl, beat cream cheese until smooth. Beat in milk, sugar, eggs and vanilla until blended; pour over croissants. Refrigerate, covered, for 8 hours or overnight.
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Preheat oven to 350 F. Remove casserole from refrigerator while oven heats.
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Bake, covered, for 30 minutes. Remove the foil and bake until puffed and golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving.
Recipe Notes
I only used raspberries because they were on sale.