Fruity Croissant Puff Recipe

Fruity Croissant Puff Recipe
Fruity Croissant Puff Recipe photo by Taste of Home
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Fruity Croissant Puff Recipe

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I got this recipe from a good friend. Sweet, tart, tender and light, it tastes like a danish.—Myra Aimer, Tuttle, North Dakota
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 45 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. + chilling Bake: 45 min.

Ingredients

  • 4 large croissants, cut into 1-inch cubes (about 6 cups)
  • 1-1/2 cups mixed fresh berries
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 2% milk
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Maple syrup

Directions

Place croissants and berries in a greased 8-in. square baking dish. 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, golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving. Serve with syrup. Yield: 6 servings.
Originally published as Fruity Croissant Puff in Breakfast & Brunch Bookazine 2016, p18

  • 4 large croissants, cut into 1-inch cubes (about 6 cups)
  • 1-1/2 cups mixed fresh berries
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup 2% milk
  • 1/2 cup sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • Maple syrup
  1. Place croissants and berries in a greased 8-in. square baking dish. Beat cream cheese until smooth. Beat in milk, sugar, eggs and vanilla until blended; pour over croissants. Refrigerate, covered, overnight.
  2. Preheat oven to 350°. Remove casserole from refrigerator while oven heats.
  3. Bake, covered, 30 minutes. Bake, uncovered, until puffed, golden and a knife inserted in the center comes out clean, 15-20 minutes. Let stand 5-10 minutes before serving. Serve with syrup. Yield: 6 servings.
Originally published as Fruity Croissant Puff in Breakfast & Brunch Bookazine 2016, p18

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