Table|Spoon Baking Co.

Cinnamon Blueberry Croissant Bake

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This is my new favorite breakfast dish, and I can’t wait for you all to try it! It is the perfect thing to serve on a sunny Spring morning, and a great way to use gorgeous seasonal fruit. This breakfast bake (or bread pudding) calls for baked croissants, preferably a few days old. You can definitely swap the croissants out for different types of bread like Challa or Soughdough, but the croissants really make it something special.

Start by slicing or tearing the croissants into chunks about the size of your thumb. Scatter them into a baking or casserole dish that is about 8 x 11 that you have sprayed or greased well. (This recipe can easily be doubled if you are looking to feed a crowd.) Scatter in your fresh or frozen fruit. If you are using frozen fruit it is best to let is thaw, and drain all the excess water before adding it to your baking dish.

To make the filling or batter, whip together the softened cream cheese, sugar, vanilla, and eggs. Once that is nice and smooth you can slowly start mixing in your milk. Whisk it together until everything is nice and combined, and then pour it all over the top of your croissant/fruit.

You can see the beautiful flecks of vanilla bean in the batter. I highly recommend using vanilla paste if you have it on hand.

Once you have your batter poured over the croissants, allow it to sit and soak for at least 15 minutes. If you are using a crustier bread like sourdough I would let it soak for a bit longer. You can do this all the night before, and let it soak overnight in your fridge as well. After it has soaked for a while, bake it at 350-degrees for 45-minutes. Check to see if the center is set by slicing into it and kind of angling the knife like you are trying to peek and see the bottom of the dish. If you see runny batter it needs to bake for a little longer, until it is no longer runny. If you notice that it is still runny, but the top is getting a little dark you can cover it with tin-foil before you put it back in the oven. This will help slow down the browning process while allowing it to finish baking. Serve warm with a dusting of powdered sugar!

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Cinnamon Blueberry Croissant Bake

  • Author: Table|Spoon Baking
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 6 – 8 servings 1x
  • Category: Breakfast
  • Method: Bake
  • Cuisine: American
Print Recipe

Ingredients

Scale
  • 5 Large Croissants
  • 8oz. Cream Cheese – softened
  • 2 tsp. Vanilla
  • 1 Tbsp. Cinnamon
  • 1/4 tsp. Salt
  • 2/3 cup Granulated Sugar
  • 2 Eggs
  • 1 cup Milk
  • 1 cup Blueberries – fresh or frozen
  • Optional: Powdered Sugar for topping

Instructions

  1. Spray or grease your baking dish.
  2. Cut/tear croissants into chunks and place in prepared baking dish.
  3. Sprinkle blueberries throughout the pieces of croissant.
  4. In a medium bowl or your stand mixer, whip together the softened cream cheese, sugar, salt, vanilla, and cinnamon.
  5. Add the eggs, one at a time. Scrape down bowl.
  6. Slowly add the milk and mix until smooth.
  7. Pour batter evenly over your croissant/blueberry mixture.
  8. Allow to mixture to soak for at least 15 minutes.
  9. Preheat your oven to 325-degrees while it soaks.
  10. Bake for 45 minutes – or until the top is golden and the center is no longer runny. (If you notice that the topping is getting really dark, but the center is still runny you can cover it with tin-foil. This will help slow down the browning.)
  11. Serve warm with a dusting of powdered sugar.

Keywords: Bread Pudding, Bake, Croissant, Blueberry, Cream Cheese, Breakfast Bake