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This blueberry breakfast casserole with croissant rolls is a showstopper for any brunch! I guarantee you that this blueberry puff recipe will not disappoint. This delicious breakfast bake is kind of a cross between a blueberry croissant French toast bake and a blueberry bread pudding with croissant rolls. You’re going to love it!
When it comes to holiday brunch recipes or any brunch for that matter, there are certain dishes that stand out and THIS is one of them. This recipe was inspired by Joanna Gaines blueberry puff recipe, but is slightly altered for it to be made without buttermilk.
This blueberry croissant bake without cream cheese is a stand alone dish and differs from other blueberry breakfast casseroles. One of the things that I love about this recipe, is the use of croissant rolls. After it bakes, some of the croissant cubes come out crispy and delicious and it kind of resembles puff pastry, but is also like a French toast casserole or even similar to a bread pudding.
Now, I’m not from the South, so buttermilk is not usually handy in my fridge, so I have altered this recipe in order to make this berry breakfast bake without buttermilk. If you want to use buttermilk, you can! I substituted 1 cup of buttermilk with 1 cup of whole milk plus 1 tablespoon of vinegar (you could also use lemon juice).
The ingredients for blueberry croissant puff are:
- croissant rolls (about 10 small rolls)
- fresh blueberries
- granulated sugar
- salted butter
- pure vanilla extract
- heavy whipping cream
- whole milk
- vinegar (or lemon juice)
- lemon zest (optional)
If you live by Aldi, you can buy 2 packages of their croissant rolls (not the mini rolls). They are about mediums sized, and 2 packages will do it!
Let’s get started with how to make blueberry croissant breakfast casserole. Preheat the oven to 375℉. Butter the bottom of a 9×13 baking dish with deep sides. Go head and take your croissants and roughly cube them into squares slightly bigger than a crouton.
You will need about 12 cups of cubed croissants. Once you have that, pour them into the prepared baking dish. Wash the blueberries and sprinkle them evenly over the top of the croissant pieces.
Take your softened butter and sugar and put them in a large mixing bowl. With a Kitchenaid or stand mixer and the paddle attachment, cream together the butter and sugar. Add eggs, one at a time and the vanilla until combined.
Mix in the heavy whipping cream, the whole milk, vinegar and lemon zest if using. Scrape down the sides and mix again.
The wet ingredients will seem to not be coming together and they may look almost curdled. That is totally fine and the ingredients will not incorporate fully. Don’t worry about it.
Go ahead and pour the cream, butter and sugar mixture evenly over the top of the croissant cubes and blueberries. Make sure to scrape the bowl and drop any remaining sugar and butter pieces over the top. There will be little chunks that are uneven. Don’t worry, that’s house it is supposed to be.
Sprinkle the top of the berry breakfast casserole with about 2 tablespoons of sugar.
After it is all prepared, bake it uncovered in the oven for about 45 minutes or until a knife inserted in the middle comes out clean. The sides should be nice and crispy and golden brown.
Serve this warm and enjoy!
This can be stored in the fridge for up to 3 days. It’s best when served warm, so reheat in the microwave.
The lovely thing about this recipe is that you can make it into any kind of berry croissant bake that you want. You could use raspberries, blackberries or strawberries, whichever you fancy at the moment.
If you would like to use buttermilk instead of milk and vinegar you can, also. The best substitute for buttermilk (1 cup) is either 1 cup milk plus 1 tablespoon of vinegar, or 1 cup milk plus one tablespoon of lemon juice.
Blueberry Croissant Bake
- 12 cups croissants cubed about 10 small croissants
- 3 cups blueberries fresh
- 1 cup granulated sugar
- ¾ cup salted butter 1 ½ sticks (softened)
- 6 eggs room temperature
- 1 ½ teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1 cup whole milk see note*
- 1 tablespoon vinegar see note*
- 1 teas lemon zest optional
- Butter a deep 9x12 baking dish and preheat the oven to 375°F
- Cut up the croissants into cubes slightly larger than croutons.
- Add the cubed croissants to the baking dish and sprinkle the blueberries on top.
- With an electric mixer (with paddle attachment) cream together the room temperature butter and sugar. Add the vanilla. Mix in the eggs one at a time.
- Pour in the heavy cream, whole milk and vinegar. If you want the lemon zest, add it here and mix until combined, scraping down the sides. The mixture may look like it is curdled or not all mixed together. That is ok.
- Pour the milk and sugar mixture evenly over the blueberries and croissant cubes, making sure to scrape the bowl for any missed sugar and butter.
- Sprinkle another 2 tablespoons of sugar over the top.
- Bake uncovered for about 45 minutes or until a knife inserted in the middle comes out clean and the croissant cubes on the sides are golden brown. Serve warm