Blueberry Croissant Puff Recipes

BLUEBERRY CROISSANT PUFF

Steps:

• Divide croissant pieces evenly among 10 (4-oz.) ramekins; top with blueberries.
• Beat cream cheese, granulated sugar, eggs and vanilla in medium bowl with mixer until blended. Gradually beat in milk; pour into ramekins. Let stand 20 min.
• Heat oven to 350°F. Bake desserts 20 to 25 min. or until set in centers. Serve warm sprinkled with powdered sugar.

BLUEBERRY CROISSANT PUFF

Steps:

• Preheat oven to 350 F
• Cut the croissants in to large chunks and place in a 9 " square oven proof pan
• Sprinkle the croissants with the blueberries.
• In a bowl, add the cream cheese, eggs, sugar & vanilla and beat until smooth.Slowly add the milk, whilst still mixing.
• Pour evenly over croissant and blueberries. Allow to soak in for about 15 minutes, or leave refrigerated overnight.
• Bake until set in center & golden brown, about 45 - 50 minutes.
• Serve warm or chilled, sprinkled with Confectioner's sugar and / or whipped cream.

FRUITY CROISSANT PUFF

Steps:

• Place croissants and berries in a greased 8-in. 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, overnight., Preheat oven to 350°. Remove casserole from refrigerator while oven heats. Bake, covered, 30 minutes. Bake, uncovered, until puffed and golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving. If desired, serve with syrup.

BLUEBERRY TURNOVERS

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
• Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
• Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.

BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY

Steps:

• In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
• Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
• Preheat oven to 350°F (175°C.)
• Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
• Place rolls in an ungreased 9x9 (23x23) pan.
• Pour blueberries over the crescent rolls.
• Pour cream cheese mixture over rolls and blueberries.
• Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
• Top with powdered sugar.
• Enjoy!

BLUEBERRY CROISSANT PUFFS

Steps:

• Place croissant pieces evenly in 10 (1/2 cup) ramekins.
• Sprinkle with blueberries.
• Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer on medium speed until well blended.
• Gradually add milk, mixing until well blended.
• Pour evenly over croissant pieces. Let stand 20 minutes.
• Bake at 350 degrees for 20 to 25 minutes or until set in centers and golden brown.
• Serve warm sprinkled with powdered sugar, if desired.

BLUEBERRY CROISSANT PUFF

Steps:

• Preheat oven to 350 degrees.
• Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
• Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
• Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking...you may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
• Serve warm sprinkled with powdered sugar.
• Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

BLUEBERRY CROISSANT BREAD PUDDING

Steps:

• Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
• Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
• Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
• Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
• Remove the bread pudding to a rack and let cool for 10 minutes.