Tasty Breakfast Recipe – Blueberry Croissant Puff

My in-laws visited earlier this month and I wanted a breakfast that we could just pull out of the fridge and warm up.  For one, I’m lazy and anything easy I’m all for.  But also, we like to sleep in and realize that our guests don’t always keep the same sleeping schedule as we do.

Enter Pinterest.

Blueberry Croissant PuffI saw this Blueberry Croissant Puff recipe a while ago and had been waiting for the perfect opportunity to make it.  And man, I’m glad I did!

First, what’s needed:

3 large croissants, cut up into bite size pieces (about 5 – 5 ½ cups)
* I bought the Great Value Wal-Mart brand croissants and baked them up before tearing them apart.
** Plus I used all of it, making a double batch.
1 cup of fresh (or frozen) blueberries
* I didn’t measure; I just used an entire (large) container of blueberries.
1 package (8 oz.) of cream cheese, softened
* I doubled up.
2/3 cup of sugar
* I did NOT double up here.  It seemed like it would be too much sugar if I did.
**Turns out, it worked just fine with only ½ of the required sugar…
2 eggs
* I doubled up.
1 teaspoon of vanilla
* guess what?  I doubled up.
1 cup of milk
* I doubled up.  Surprise!

Now let’s cook:

Preheat the oven to 350 degrees.

Place croissant pieces in a 9X13 baking pan.  If not doubling up on everything like I did, go ahead and use a 9-inch square pan.

Sprinkle with blueberries.

Beat the cream cheese, sugar, eggs, and vanilla with an electric mixer until well blended.

Gradually add the milk, beating well along the way.

Pour evenly over the croissant pieces and blueberries.

Let stand 20 minutes.

Bake at 350 for 35-40 minutes or until set in the center and golden brown.  Cover it with foil the last 10 minutes if the tops are getting too browned.

Serve warm, sprinkled with powdered sugar.  Although, we skipped the powdered sugar bit…

What do you think?  Is this recipe worth a try?  Have any other easy breakfast recipes to share?  I’d love to hear from you!

Original Pinterest recipe found on this site:



Tiffany A. White is the author of the YA mystery Football Sweetheart series available on Kindle and Nook.  She is available for contact via Twitter, Facebook, Google+, or via email at tiffany {at} tiffanyawhite {dot} com.

Great Fall Recipe – Stuffed French Toast

My guy loves French toast, and I like fruit with my breakfast.  So one morning I decided to make a small mess in my kitchen and try my hand at a stuffed French toast recipe.  That way, we both got what we loved!

Stuffed French Toast finished productWhat’s needed:

Loaf of French or Italian bread
Package of Cream Cheese
Jam or fresh fruit, preferably of the same flavor (strawberries, blueberries, etc.)
More fresh fruit (strawberries, blueberries, etc.)

Now, let’s cook!

Start with the loaf of bread.  We used French.

Sliced Bread for Stuffed French ToastSlice the loaf into 2-inch pieces and then cut a deep slit across the top in the middle of each slice, forming a “pocket” of sorts.  Set the bread aside.

Ingredients for Stuffed French Toast fillingTake one package of softened cream cheese and add a few tablespoons of jam or fresh fruit.  I used Simply Fruit Strawberry Spreadable Fruit.  Mix in a pinch of sugar (maybe a teaspoon).  Stir until the cream cheese mixture looks a bit like strawberry yogurt.  Set aside.

Grilling Stuffed French Toast bread mixtureMix an egg (or two, your choice; I used two), about half a cup of milk, nutmeg, and cinnamon together.  Set the “egg bath” aside.  *Keep everything out because you may want to make more of this mixture, depending on how many pieces of French toast you’re grilling.

Grab a slice of bread and add about a tablespoon of the cream cheese filling to the pouch.  Add more if desired.  Pinch the opening closed by gently pressing the bread together.  This will help make less of a mess in the skillet.

Preheat the skillet on the stove, using medium to high heat.  While the skillet is heating up, dip the stuffed bread into the egg wash for about twenty to thirty seconds on each side.  I learned my guy likes it to absorb quite a bit of the “egg bath.”  Note: I only dipped one piece at a time and only fried one piece at a time.  I let my next piece soak while I grilled the other.

Add a little butter to the skillet to prevent the bread from sticking and fry the stuffed bread on each side until golden brown.

Remove from the heat and serve with the traditional syrup, fresh fruit, and powdered sugar.

Stuffed French Toast finished productIt really is delish!

Are you a stuffed French toast fan?  Have any fun breakfast recipes to share?  I’d love to hear from you!

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