Description
This Blueberry and Raspberry Croissant Puff embodies everything to love about baking: comforting familiarity with a touch of elegance. It features golden, flaky croissants soaked in a rich custard and bursting with fresh blueberries and raspberries, making any morning feel like a special occasion.
Ingredients
6 large Croissants
3 large Eggs
1 ½ cups Whole Milk
½ cup Granulated Sugar
1 teaspoon Vanilla Extract
½ teaspoon Ground Cinnamo
¼ teaspoon Salt
1 cup Fresh Blueberries
1 cup Fresh Raspberries
1 tablespoon Cornstarch
2 tablespoons Unsalted Butter
Powdered Sugar for dusting
Maple Syrup or Honey for drizzling
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with melted butter and arrange torn croissant pieces evenly in the dish
- In a bowl, whisk together eggs, milk, sugar, vanilla extract, cinnamon, and salt until combined
- Toss blueberries and raspberries with cornstarch in a separate bowl
- Sprinkle berries over croissant pieces, then pour custard mixture over everything, ensuring the croissants absorb the liquid. Let sit for 10-15 minutes
- Bake for 35-45 minutes or until golden brown and set in the center
- Let cool for 10-15 minutes, dust with powdered sugar, and serve with maple syrup or honey
Notes
Day-old croissants work best for texture.
Adjust sweetness by modifying sugar amount per preference.
You can prepare this ahead of time and refrigerate before baking.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320 kcal
- Sugar: 22 g
- Sodium: 270 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 105 mg