Blueberry Cream Cheese Croissant Bake
An easy and delicious breakfast treat, this Blueberry Cream Cheese Croissant Bake uses packaged refrigerator croissant rolls for ease of preparation.
A couple of weeks ago, I saw my niece Eva post about this Blueberry Cream Cheese Croissant Bake and I was intrigued. I make a Blueberry and Cream Cheese Stuffed French Toast that we love…but it’s not as easy and it’s certainly not something you can make in the morning and throw in the oven. It requires more planning and sometimes we don’t have that.
So I asked her for the recipe; I’m always sort of excited when we can share recipes and I love that she loves to cook for her family as much as I always have. And what a family she and her husband Brian have too. After three boys all over the age of ten, she and her husband were ‘surprised’ by a fourth pregnancy and even more surprised when it was a girl. My darling niece Zoe.
Talk about nature or nurture…Zoe was born into a family fueled by lots of testosterone; and she has always tried to keep up with the boys. I love that about her and also how protective and loving all of her brothers are to her too…even from a distance it’s been a joy to watch.
Of course I love seeing her next to a stand mixer in the kitchen too…let’s call that nature because all of us, Eva, Zoe, and me – we all share it! This photo is a couple of years old but I love it so much, we even have the same mixer!
So back to this yummy Blueberry Cream Cheese Croissant Bake. I actually made these twice. I admit I seldom test recipes; they either work or they don’t and I’m done. But this deserved another try. The first time I was using this pan for something else so used one a bit smaller; big mistake. The crescent rolls were totally covered and did not appear above the surface after baking.
I was sure they tasted fine and sent the batch to my neighbor, who confirmed they did, but I needed a photo worthy example and this batch was that. Do not be like Barb; use a 9X9″ pan or bust!
These are so simple; almost too simple, which means they are perfect for a morning breakfast. Packaged Pillsbury Crescent Rolls are rolled up and placed in a pan, blueberries are scattered over them, and then a combination of cream cheese, sugars, milk, and flavorings are mixed into a batter that is poured over the rolls and the berries. It calls for blueberries but I think you could use any combination of berries.
I had blueberries in the freezer so used those and they were perfect; so next on the agenda is to try some frozen peaches and another one with a package of mixed berries. I did modify the recipe a tiny bit, but then it’s what I do…I honestly don’t seem capable of making a dish without putting some kind of spin on it!
To start, I lightly greased the pan; I could tell with that first batch that the dough was sticking to the sides a bit; just a quick spray is good, not too much. Then in a case of less not being more, I poured a full cup of berries into the pan instead of the original 3/4 cup; enough to cover it completely. I mean how could that be wrong, right?
Last, I modified the ingredient list just a bit, taking a cue from another breakfast treat I make. The recipe called for 2/3 cup sugar so I added 1/3 cup granulated sugar and 1/3 cup maple syrup. I know it made a difference but can’t say it really tasted like maple so…use all sugar if you don’t have any maple syrup on hand. Not THAT big of a difference!
Oops I forgot another thing I changed. The recipe says 8 servings, I guess because there are eight rolls but come on…when have you ever had just one croissant! Now I could see it if serving with other foods but with just this and a strip or two of bacon, I thought this would better serve four. I promise NO ONE had a problem with finishing off the servings I made. The recipe still says eight but take it from me…four is better.
Eva has a crowd, she even doubled it. She had 16 rolls for 6 people…see, she knew. I asked Sherry and she confessed the four of them finished it off; they actually ate it for dessert and there is no reason you couldn’t make it for that too.
Despite the use of croissants, don’t expect a croissant like center in this Blueberry Cream Cheese Croissant Bake. The egg and milk mixture permeates the dough and it’s more like a custard; but with buttery croissants on top of blueberries. So good. My daughter is coming to town for Thanksgiving; I simply HAVE to meet my only grandchild (yes, we’re being safe, promise…quarantining has already started). This will be on the menu for one morning; I enjoyed it that much.
I know you can make things that are more complicated but WHY? I love the occasional use of prepared goods and these croissants and puff pastry are always in my fridge for something quick, delicious and so satisfying…I think you need to try it too!
More Breakfast Favorites!
- The BEST Buttermilk Pancakes
- Gooey Butter Cake Overnight French Toast
- Billowy Off-White Bread with Honey
- Pumpkin and Pecan Overnight French Toast
- Creamy Hard Boiled Eggs on Toast Points
PIN IT! ‘Blueberry Cream Cheese Croissant Bake’
Blueberry Cream Cheese Croissant Bake
Ingredients
- 1 tube Crescent Dough
- 1 cup blueberries fresh or frozen
- 8 oz. cream cheese
- ⅓ cup sugar
- ⅓ cup maple syrup
- ½ teaspoon salt
- Juice of one-half lemon
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup milk
Instructions
- Preheat oven to 350°F/175°C.
- In a mixing bowl beat cream cheese and sugar. Once it is well mixed, add maple syrup, salt, lemon juice, and vanilla and beat on medium speed until creamy.
- Add eggs, mix well and then slowly incorporate the milk until well combined. Set aside.
- Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
- Place rolls in a lightly greased 9x9 pan.
- Scatter 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.
- Cool, top with powdered sugar and enjoy!
Yeah, I think it’s illegal to have just one croissant. And I always obey the law. 😀 Well, most of the time. Anyway, god stuff — thanks.
I knew I could count on you John! 🙂