Blueberry Croissant Puff
Golden blueberry croissant puff combines buttery pastry layers, juicy blueberries, and a smooth lemon cream cheese custard. Baked until the edges turn crisp and the creamy center sets, it works well for brunch.
Equipment
- 9 inch square pan or deep dish pie plate
- Medium bowl
- Electric Mixer
- Foil
- 10 (1/2-cup) ramekins
Ingredients
- 3-4 large croissants cut up (about 5 to 5 1/2 cups, around 10 ounces)
- 1 cup fresh or frozen blueberries
- 1 (8 ounce) package cream cheese softened
- 2/3 cup sugar
- 2 eggs
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon vanilla
- 1 cup milk
- optional powdered sugar for sprinkling
Instructions
- Set the oven to 350°F before assembling the casserole. Let it reach the selected temperature before the dish goes in.
- Distribute the cut croissants across a 9-inch square pan or deep-dish pie plate, then scatter the blueberries over them. Keep the fruit spread across the dish rather than clustered in the middle.
- Use an electric mixer and a medium bowl to work the softened cream cheese and sugar into a smooth mixture. The mixture should look creamy, with no firm chunks of cream cheese.
- Mix in the eggs, lemon juice, lemon zest, and vanilla, then incorporate the milk gradually while beating after each addition. The finished custard should be pourable and evenly blended rather than dotted with large white lumps.
- Distribute the custard across the pastry and allow a 20-minute rest, or cover the dish and refrigerate it overnight. The croissant pieces should begin absorbing the liquid while their upper edges remain visible.
- Bake for 35 to 40 minutes, checking halfway through and loosely covering with foil during the final 10 minutes if needed. Look for a set center with only a slight jiggle and deep golden pastry tips, not liquid sloshing beneath a browned surface.
- Portion the puff while warm and add the optional powdered sugar if desired. The center should be creamy and tender, with crisp edges above it.
Notes
Ingredient tip: Make sure the cream cheese is fully softened before mixing, and beat in the milk gradually so the custard stays smooth without stubborn white flecks.
Texture tip: Day-old croissants hold their shape well while soaking. A 20-minute soak keeps the upper layers flakier and crisper, while an overnight refrigerator soak creates a softer, bread-pudding-style center.
Doneness: Check the casserole halfway through baking and loosely tent the top with foil during the final 10 minutes if the exposed pastry tips brown before the center sets.
Pan options: Instead of a 9-inch square pan, you can divide the mixture among ten 1/2-cup ramekins and bake at 350°F for 20 to 25 minutes, or double the recipe in a greased 9x13-inch dish and bake for 50 to 55 minutes.
Storage: Keep baked leftovers covered in the refrigerator, and enjoy them chilled or warm individual portions gently in the oven to refresh the pastry edges.
Nutrition information is an estimate based on common ingredients and serving sizes. Values may vary depending on brands, portions, and substitutions.