This blueberry croissant bake recipe combines flaky croissants and juicy blueberries in a rich, custard-like mixture.
Baked until golden, it perfectly balances crispy and soft textures. Ideal for brunch, serve this warm bake dusted with powdered sugar for a luxurious morning indulgence.
You can find the full recipe below.
Blueberry Croissant Bake Recipe
Our Blueberry Croissant Bake is such a treat!
It’s ideal for brunch, or anytime you want to elevate breakfast or dessert.
Our blueberry croissant bake is a mash-up of bread pudding and French toast.
There are lots of warm spice flavors as well as orange citrus flavors.
But the show’s star is North Bay Produce blueberries and our blueberry cream cheese syrup sauce.
What You Will Need:
North Bay Produce Blueberries. Not all blueberries are created equal, so we love using North Bay Produce blueberries in this recipe.
Croissants. I highly recommend homemade or bakery croissants for this recipe—trust me, it will make a big difference. Nothing comes close to freshly baked and buttery croissants.
Heavy Whipping Cream and Half and Half. I prefer heavy cream and half and half instead of whole or 2% milk. You can substitute plant-based nut milk, but it will not have the creaminess of a dairy product.
Eggs. Light Brown Sugar and Salt. To get a custard-like texture, we are using six farm-fresh eggs. To sweeten the deal, we are using light brown sugar, and to enhance the overall flavor, we’re adding a bit of kosher salt.
Ground Cinnamon, Cardamom, and Pure Vanilla Extract. All three of these ingredients do their part to add lots of flavor. The cinnamon and cardamom infuse this recipe with luxurious, warm notes. And the vanilla extract adds complexity, as well as a caramel and buttery taste.
Orange Zest and Orange Liqueur. Adding orange zest and orange liqueur takes this recipe to the next level. You can use your favorite Florida Orange Juice instead of orange liqueur. But if you’re using orange liqueur, I recommend using Grand Marnier. You can also use triple sec, Solerno (a blood orange liqueur), or Cointreau.
Unsalted Butter. You will use melted butter to grease the ramekins and brush the top of the recipe just before baking.
Blueberry Croissant Bake Ingredients:
- 8 cups cubed Croissants, plus more for the top, if desired
- 1 cup North Bay Produce Blueberries
Blueberry Croissant Custard
- 8 large farm-fresh eggs
- 1/2 stick melted unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 2 ounces orange liqueur (optional)
- 2/3 cup light brown sugar + more for the top
- 2 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tbsp orange zest
- 1 teaspoon Kosher Salt
- 1 8-ounce package of cream cheese, room temperature
- 1/2 stick of melted butter for greasing the ramekins and brushing the top
- top with homemade whipped cream or store-bought and serve warm
To Make The Batter
- Add the eggs, half and half, heavy cream, light brown sugar, pure vanilla extract, orange liqueur, ground cinnamon, ground cardamom, and kosher salt into a large mixing bowl.
- Add the zest of one navel orange.
- Using a whisk, mix thoroughly.
- Fill each ramekin three-quarters full with the batter.
- Set them aside.
Equipment:
- 8 ramekins
- large baking sheet
- pastry brush
Directions:
- Preheat the oven to 350 degrees.
- Brush the inside of the ramekins with melted unsalted butter and set them aside. Reserve the leftover melted to brush the tops of the croissants before baking.
- Cut into cubes enough croissants to fill eight (8) cups, and place a cup of cut croissants into each ramekin; add eight ripe, sweet North Bay Produce blueberries.
- Place the ramekins onto a large baking sheet and set aside.
- Cut a croissant in half and stand it up with the flat end on the cutting board. Run a sharp knife down the center of the croissant.
- Place the pieces on top of the mixture with the cut side down, with the points in opposite directions, and press them into the batter.
- Brush the tops with melted butter and sprinkle on a mixture of light brown sugar and ground cinnamon.
- Place the large sheet pan with the ramekins on the center rack and tent with foil.
- Cook them uncovered for twenty-five minutes, then uncover and bake for another twenty minutes.
- Remove them from the oven and top them with more blueberry cream cheese syrup, fresh blueberries, and whipped cream.
Homemade Creamy Blueberry Syrup Ingredients:
- 1 cup of North Bay Produce Blueberries
- 1 cup of granulated syrup
- 1 8-ounce package of cream cheese, room temperature
Directions:
- Place a saucepan over medium-high heat.
- Add blueberries, water, granulated sugar, and room-temperature cream cheese.
- Stir the mixture to prevent it from scorching and to help the cream cheese to melt.
- Over a medium mixing bowl, pour the mixture through a fine mesh sieve and press any solids through the screen using a rubber spatula.
- Spoon 2-3 tablespoons of the blueberry cream cheese syrup sauce over each container.
How long will this breakfast bake recipe keep in the fridge?
This is like a bread pudding lasting up to five days in the fridge.
Can I freeze this recipe?
This recipe will last up to three months in the freezer.
This breakfast recipe would be great if you’re looking for something delicious to make for a weekend brunch or holiday breakfast or craving some North Bay Produce blueberries.
Look for the North Bay Produce logo the next time you shop for fresh produce at the grocery store!
Find More Blueberry Recipes
Blueberry Croissant Bake
Equipment
- 8 ramekins
- large baking sheet
- pastry brush
Ingredients
Blueberry Croissant Bake Ingredients:
- 8 cups cubed Croissants plus more for the top, if desired
- 1 cup North Bay Produce Blueberries
Blueberry Croissant Custard:
- 8 large farm-fresh eggs
- 1/2 stick melted unsalted butter
- 1 1/2 cups heavy cream
- 1 1/2 cups half and half
- 2 ounces orange liqueur optional
- 2/3 cup light brown sugar + more for the top
- 2 tbsp pure vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground cardamom
- 1 tbsp orange zest
- 1 teaspoon Kosher Salt
- 1 8- ounce package of cream cheese room temperature
- 1/2 stick of melted butter for greasing the ramekins and brushing the top
- top with homemade whipped cream or store-bought and serve warm
Homemade Creamy Blueberry Syrup Ingredients:
- 1 cup of North Bay Produce Blueberries
- 1 cup of granulated syrup
- 1 8- ounce package of cream cheese room temperature
Instructions
To Make The Batter:
- Add the eggs, half and half, heavy cream, light brown sugar, pure vanilla extract, orange liqueur, ground cinnamon, ground cardamom, and kosher salt into a large mixing bowl.
- Add the zest of one navel orange.
- Using a whisk, mix thoroughly.
- Fill each ramekin three-quarters full with the batter.
- Set them aside.
To Make The Croissant Bake:
- Preheat the oven to 350 degrees.
- Brush the inside of the ramekins with melted unsalted butter and set them aside. Reserve the leftover melted to brush the tops of the croissants before baking.
- Cut into cubes enough croissants to fill eight (8) cups, and place a cup of cut croissants into each ramekin; add eight ripe, sweet North Bay Produce blueberries.
- Place the ramekins onto a large baking sheet and set aside.
- Cut a croissant in half and stand it up with the flat end on the cutting board. Run a sharp knife down the center of the croissant.
- Place the pieces on top of the mixture with the cut side down, with the points in opposite directions, and press them into the batter.
- Brush the tops with melted butter and sprinkle on a mixture of light brown sugar and ground cinnamon.
- Place the large sheet pan with the ramekins on the center rack and tent with foil.
- Cook them uncovered for twenty-five minutes, then uncover and bake for another twenty minutes.
- Remove them from the oven and top them with more blueberry cream cheese syrup, fresh blueberries, and whipped cream.
Homemade Creamy Blueberry Syrup Directions:
- Place a saucepan over medium-high heat.
- Add blueberries, water, granulated sugar, and room-temperature cream cheese.
- Stir the mixture to prevent it from scorching and to help the cream cheese to melt.
- Over a medium mixing bowl, pour the mixture through a fine mesh sieve and press any solids through the screen using a rubber spatula.
- Spoon 2-3 tablespoons of the blueberry cream cheese syrup sauce over each container.
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