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Fruity Croissant Puff

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.
Course Breakfast
Prep Time 10 minutes
Cook Time 45 minutes
Chilling 8 hours
Servings 6 people

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

  1. 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.
  2. Preheat oven to 350 F. Remove casserole from refrigerator while oven heats.
  3. 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.