- Dish type
Cubes of croissant are layered with fresh strawberries and a cream cheese custard in these decadent individual breakfast treats that are perfect for Valentine's day or a weekend brunch. Enjoy at room temperature or reheated in the oven.
1 person made this
- 6 stale croissants, cut into small cubes (see note)
- 165g fresh strawberries, diced
- 120g cream cheese
- 65g caster sugar
- 60ml milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons icing sugar
MethodPrep:20min ›Cook:30min ›Extra time:35min cooling › Ready in:1hr25min
- Preheat oven to 180 C / Gas 4. Grease 9 of the holes in a muffin tin; place tin on a baking tray in case of spillage.
- Divide croissant cubes evenly among greased muffin holes. Press strawberries into and on top of the bread cubes.
- Beat cream cheese, caster sugar, milk, egg and vanilla extract together in a large bowl until smooth. Pour slowly into holes until croissant cubes and strawberries are fully soaked.
- Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with icing sugar before serving.
If using fresh croissants, spread cubes on a baking tray lined with parchment and toast them in the preheated oven to dry them out, about 5 minutes.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
by Nancy Zoll
Just ate these delish little cups! Hubby and I loved them!Mine didn't look quite as pretty, but after powder sugar looked good.I used all 8oz. of cream cheese by error......still wonderful.Cut back sugar to 1/4 c and 6 small croissants instead...... all worked out.Will make for brunch soon.......sure my company will love these different little treats. Adjusted sugar was perfect! So glad I tried, thanks!-22 Aug 2017
Chocolate Chip Croissant Casserole
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Chocolate Chip Croissant Casserole is an easy recipe to make with leftover croissants with a sweetened cream cheese custard filling and lots of chocolate chips.
The most popular of all of our Breakfast Recipes on the site is our French Toast Bake which is a crispy crumble topped French Toast casserole that doesn’t need to sit overnight. This takes that quick casserole up a notch with cream cheese, chocolate chips and delicious, buttery CROISSANTS!
Chocolate Chip Croissant Casserole
Most Casseroles, even breakfast ones, have an egg custard that they soak in (usually overnight). This recipe has a sweetened cream cheese custard that creates a Croissant Cheesecake Bake texture to this recipe.
You won’t find a more delicious croissant bake recipe than this one. It’s sweet, yet tangy, full of a creamy cream cheese filling and studded with lots of chocolate chips.
The inspiration for this recipe came from an old Michael Chiarello Ice Cream Croissant Casserole recipe where he baked croissants with a creme anglaise custard then topped it with a melted vanilla ice cream sauce. That recipe, if you can believe it, is even more over the top than this recipe! I love the ease of this recipe and it’s just as delicious (with significantly less calories).
Casseroles with Croissants:
The best way to make this recipe is to use old croissants. They’ll be better in soaking up the custard and holding their texture. If you told have old croissants, buy them the day before, chop them up and leave them out overnight.
If you don’t have that much time, chop them up and add them to a 250 degree oven for 15-20 minutes until they’re dried out.
Substitute for Croissants?
- Brioche Bread: Either loaves of brioche, or brioche buns that are dried out would be a great substitute as well. Use a 16 ounce loaf.
- Texas Toast: Dried out Texas Toast (12 slices) would be a great substitute.
- French Bread: French Bread has a wonderful crusty texture already built in, it would be a delicious substitute. Use a 16 ounce loaf.
MORE BREAKFAST RECIPES FOR A CROWD
Easy Cinnamon Rolls (in 1 Hour!)
Easy French Toast Bake
Blueberry Cream Cheese Croissant Puff
BLUEBERRY CREAM CHEESE CROISSANT PUFF – Easy and delicious way to start your day! Perfect for breakfast, brunch or dessert!
Love blueberries? Then you will love this Blueberry Cream Cheese Croissant Puff recipe. It’s easy and really delicious! The croissant filling is lovely and puffy and made creamy and luxurious with the addition of cream cheese.
We like to make this Blueberry Cream Cheese Croissant Puff for most holidays. This specific one is our go to for all spring brunches including the Easter brunch. It takes no tame at all to prepare and you can bake it right away or indeed, prepare the night before and refrigerate until the following day then bake. This recipe would be good with other fruits too, such as strawberries, raspberries, blackberries. So no matter what fruit you decide on, definitely add this Blueberry Cream Cheese Croissant Puff to your “to do” list!
This super simple Blueberry Cream Cheese Croissant Puff is made from store bought croissants, along with fresh blueberries soaked in a cream cheese, egg, milk mixture and then baked to perfection. The perfect pairing with your morning coffee! I really enjoy in every piece of this dessert which is super tasty especially in this blueberry and cream cheese combination. Blueberries are perfect to morning, they are rich with nutrients and really healthy and they are also low in calories. Blueberries time is now so grab your bags and go in a shopping to buy right ingredients.
Start making this delicious dessert with blueberries and cream cheese filling. My family likes this recipe very much so I have prepared it before and it is in the fridge. Serve as it is warm with powdered sugar or with a blob of whipped cream, vanilla ice cream and it will soon become a favorite recipe in your home too! Enjoy!
Related Posts - More recipes you might like:
These easy Healthy Breakfast Blueberry Oatmeal Crumb Bars are perfect for breakfast, snack or dessert and are suitable for&hellip
Blueberry Cobbler - Hands up all those who remember the easy, homemade, good old fashioned desserts that your grandma&hellip
Blueberry Cream Cheese Danish - perfect way to start your day! This recipe is right choice for breakfast or&hellip
Why you’ll love this recipe
- Flavor: A lightly sweet biscuit filled with diced fresh strawberries and a touch of vanilla.
- Texture: The perfect biscuit texture crisp golden edges, tender and fluffy inside.
- Ease: Yes, these biscuits are made from scratch, but they are so easy. You don’t need any special equipment, and since they’re drop biscuits you just simply scoop and drop the dough onto the baking sheet.
- Versatility: Serve these biscuits for breakfast, brunch, or dessert. You can serve them as-is or topped with butter, jam, or whipped cream.
CRUMPETS WITH STRAWBERRIES AND CREAM
Melt the butter.
Beat the eggs and sugar together and add the butter and half the milk.
Mix the dry ingredients and sift into the egg mixture and mix properly.
Add the rest of the milk and beat until smooth.
Heat oil in a pan and scoop 1 table=spoon of the dough into the pan.
You want them to be small ( less than 5 cm ) reduce the heat. You want them golden brown.
When air bubbles appear then you know it’s ready to be turned.
This mix will give you about 20 small crumpets. Which is ample for 4 servings.
- thinly sliced Strawberries
- plain smooth cream cheese
- sugar to taste
- drop or two of any essence. (I prefer Almond or Lemon)
Mix the Cream cheese, Sugar and essence.
Start off with a crumpet, cream cheese filling and sliced Strawberries and repeat layers.
Secure with a tooth pick, ad garnish with any seasonal fruit.
This goes well with fruit kebabs.
Enjoy with a Champagne Breakfast , with Croissants and fruit kebabs. Muesli and yogurt.
For an impromptu picnic, pack a small cooler with these tasty sandwiches, fresh blueberries, raspberries, and strawberries. Add your favorite beverage and enjoy.
2 cups diced Gold’n Plump® Deli Rotisserie Chicken
1/2 cup sour cream
2 tablespoons chopped green onion
2 tablespoons horseradish mustard
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1/4 teaspoon salt
1/8 teaspoon coarse ground pepper
4 large croissants, sliced in half horizontally
1 medium tomato, thinly sliced
1 cup fresh spinach stems removed
Stir together chicken, sour cream, green onions, mustard, thyme, salt, and pepper in a medium bowl. Cover and refrigerate until serving time.
To assemble sandwiches, place 1/2 cup of chicken salad on bottom cut side of each croissant. Top each with tomato slices, spinach and croissant tops.
One Gold'n Plump Deli Rotisserie Chicken yields about 4 cups shredded, sliced, or coarsely chopped chicken, skin and bones removed.
Any flavor of Gold’n Plump® Deli Rotisserie Chicken may be used.
Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking.
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Love it. It's a huge hit among friends and a total secret. :) The trick is to leave the strawberry mix slightly warm and add the butter so it melts into it. Then it mixes perfectly!
I just finished off my batch. After a day in the refrigerator it separated, but was still delicious! A perfect way to welcome spring. My husband and I ate it on crepes for breakfast and on cornbread muffins as dessert. Yum!
This separated and did not work for me at all. Not very sweet either.
A sweet delicious spread, and really pretty simple. It has a really pronounced strawberry flavor - I put it on homemade strawberry bread, too! The pink color would also be perfect for a Valentine's brunch or tea.
Really great flavor. Spread on cornbread, mmmm. I actually melted the butter in with the strawberry/honey mixture and the texture was smooth and creamy.
Delicious. I made it to go with popovers at a dinner party and it was a huge hit. If it looked like cottage cheese, perhaps you didn't beat long enough. That's how mine looked but after a good five minutes plus, it whipped up very nice and blended beautifully.
I found this dish to be okay but nothing terribly special -- to me it tasted mostly like butter and jam. And I'm uncertain if I simply didn't cream the ingredients together correctly, but the presentation was awful! It looked like tiny cottage cheese covered in red food coloring. Any suggestions on where I might have gone wrong?
This was so delicious made with stawberries from California - can't wait until we get native Massachusetts ones at our local Farmers'Market in a few weeks!
In a word, delicious! My daughter and I made this for her class assignment that required a dish containing honey. She and her classmates and teacher loved it. I added an extra tablespoon of honey to give it some extra sweetness to offset the lack of sweetness that comes with out of season strawberries. Freshly picked strawberries this summer will make this irresistible.
YUM!! A favorite cafe of mine served this butter with french bread and it was so wonderful. I finally found a recipe for it, exacly. Thanks! The unsalted butter is key here. Other experiments I've done is to take the unsalted butter and blend with jam--orange marmalade was a big hit. Took it to a breakfast with 2 B&B owners and they loved it! Good variation on pancakes instead of syrup.
This recipe had a wonderful taste,and was a big hit with my whole family. If anyone has alot of strawberry fans in the family,this is a great addition to your table!
20 Recipes You Can Make with Frozen Fruit (That Aren’t Smoothies)
All stocked up on frozen fruit and looking for some fresh inspiration? Go beyond the blender (and your typical smoothie) with recipes for cobblers, fruit crisps, breakfast pastries, no-churn ice creams and more .
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Perfect for a make-ahead breakfast or a special-occasion brunch, no one will ever guess that this gorgeous strata is made with frozen berries. Just be sure to thaw and drain the berries completely before adding them to the mix, otherwise you&rsquoll have too much liquid in your baking dish.
Blueberry Frozen Yogurt
Frozen blueberry give this yogurt a granita-like texture that can easily be scraped with a fork. If you prefer a smoother frozen yogurt, spin the mixture in an ice cream maker, according to the manufacturer&rsquos instructions.
Peach Slab Pie
Ree&rsquos slab pie makes the perfect rustic, family-style dessert. If you don&rsquot have time to make the pie crust from scratch you can use store-bought, but hers is worth the extra bit of work. It has a bit of lemon zest worked into the dough that give this sweet peach pie extra brightness.
Vegan Blueberry Muffins
These muffins are just as satisfying as the traditional version made with milk and butter, no hard-to-find specialty ingredients needed. They rely on simple ingredients like brown sugar, apple sauce, almond milk and frozen blueberries. Better yet, they bake up sweet and delicious every time.
This breakfast bake is easy on the fat and calories. With sweet berries and an oat-almond topping, it&rsquos almost like a cobbler &mdash and great with a dollop of Greek yogurt on top.
Fast and Fruity Ice Cream
Homemade ice cream has never been easier than with Ree&rsquos simple, six-ingredient recipe. It&rsquos rich and creamy from luscious Greek yogurt and heavy cream and the ready in just 10 minutes thanks to a little help from the food processor.
Apple-Raspberry Crumb Bars
Craving both cookies and pie? A classic crumb bar is just what you need. And this one is a breeze to make, thanks to frozen raspberries. Frozen fruit is picked at the peak of ripeness so these bars always bake up sweet and delicious.
Blueberry Peach Cobbler
Sunny&rsquos cobbler is like a pie (but easier) because it only uses one pie crust on top. The filling is a cinch too frozen peaches stand in for fresh which means no peeling or cutting required.
Frozen blueberries work just as well as fresh in homemade pancakes. Just be sure to use them straight from the freezer. As berries thaw, they produce a lot of liquid and you don&rsquot want that mixed into your batter.
Mango Lassi Ice Pops
Frozen mango and sweetened condensed milk make for a smooth and delicious ice pop. Cardamom, fresh ginger and lime give them all the flavor you&rsquod expect in a lassi-inspired treat.
Low-Fat Raspberry-Corn Muffins
A simple twist on basic corn muffin? Add a little orange zest and frozen raspberries. The sweetness of the cornmeal and the tartness of the berries pair together perfectly.
Slow Cooker Peach Cobbler
This slow-cooked cobbler is a great use for frozen peaches &mdash add some toasted, chopped pecans for a little Southern flair.
Berry Crisp Dump Cake
Katie&rsquos dump cake could not be easier. It comes together with just 5 ingredients (plus non-stick cooking spray for the baking dish and ice cream for serving) and relies on freezer and pantry staples like frozen berries, boxed cake mix and oats.
Shortcut Peach Pie
Everyone loves a good shortcut, which is why we created one for peach pie. You can create a sweet and delicious dessert in just 45 minutes if you use two time-saving tricks: replace your traditional pie crust with packaged cookie dough and n simmer frozen peaches in a skillet before baking to help cut down the cook time.
Lizzie's Strawberry Cupcakes
These pretty, little cupcakes have two times the sweet, fruity flavor. Trisha uses frozen strawberries in the glaze on top and she bakes into the cake, too.
Slow Cooker Berry Cobbler
This colorful cobbler is so juicy and delicious that we&rsquore sure every, last spoonful will be eaten up. If you don&rsquot have time to make the sour cream topping a simple sprinkle of confectioners&rsquo sugar or a dollop of vanilla yogurt works well, too.
No-Churn Strawberry Ice Cream
No special equipment needed to make this easy, fruity ice cream. Even better, it uses frozen strawberries so no washing or hulling!
Mini Key Lime Cheesecake with Raspberry Sauce
Trisha uses frozen raspberries to make a simple, three-ingredient sauce that she pours over her mini cheesecakes. Better make a double batch you&rsquore going to want to use this sauce on lots of your favorite desserts!
Mixed Berry Cobbler
For a dessert that will help keep your healthy eating goals on track, reach for frozen berries. Ellie&rsquos quick and easy cobbler is sure to satisfy any sweet tooth.
Blueberry Cake Doughnuts
It&rsquos time to break out your doughnut pan. Duff&rsquos favorite doughnuts (ever!) are easy to make &mdash and loaded with sweet, frozen blueberries.
Strawberries & Cream Stuffed Croissants Revisited
That is the literal truth. My cord for my camera, the one I use for kitchen and food pics, is missing. so while there are fun pics on the camera, I've got nothing to show!
But while that's true, we're just finishing strawberry season here on the farm. we don't have a major strawberry patch, we're testing growing procedures and marketability, and we're learning as we go. But we had a lot of fun tempting customers in with heaping quart baskets of fresh, red berries. and bright green asparagus.
I love strawberry season. and strawberry everything. So I'm going to repeat this easy Strawberry Dessert favorite because I love it. and so does everyone else!
Strawberry and Custard Stuffed Croissants for Simply Saturday!
You're thinking this is hard.
You're thinking it might not be worthy.
Nope. Totally worthy.
So now you've stopped thinking and you're simply preparing a quick batch of pudding because that's the only time consuming part of this and you can do it a day or two ahead of time. Suh-WEEEET!
Mini croissants (you can use the big ones, but they're like a MEAL. the minis work well for dessert)
Two cups custard or vanilla pudding
One - two cups of heavy cream, whipped and lightly sweetened.
Make the custard: really, truly, this is the only INVOLVED step and it's minimal. promise.
2 Tablespoons butter
3/4 cup sugar
1/4 cup corn starch
2 cups milk
1 teaspoon vanilla
Melt butter in two-quart saucepan. Mix sugar and cornstarch together with spoon. Take butter off heat, mix in the sugar/corn starch combo. Whisk in the two cups of milk and two egg yolks. Return to heat, hold great Love Inspired novel in one hand while stirring mixture as it heats and thickens over medium high heat. Pudding thickens once it boils. Remove from heat. Stir in vanilla. Chill. Or use Vanilla Pudding mix with 1 3/4 cup of milk instead of 2 cups of mlk.
Split croissants in half the l-o-n-g way.
Spread some whipped cream on bottom. Top with a spoonful of custard. Slice a nice, big red strawberry onto the custard. Top with more whipped cream. Put croissant top on whipped cream and press lightly.
Refrigerate. Eat. When I actually make these today, I'll post a real photo of the finished product!
OKAY, HERE ARE THE REAL PHOTOS.
So you split the croissants and spread or pipe thick, lightly sweetened whipped cream on bottom.
Then add a generous spoonful of vanilla custard pudding.
I'm glad you cannot see me. I'm salivating.
Some of these berries were the size of small peaches. One thick slice did the trick.
And now, the top layer of whipped cream:
Place the croissant top on the whipped cream and press lightly.
Then dust with confectioners/powdered/10X sugar, whatever you call it in your neck of the woods.
And here is the finished plate:
And here is how 'Lijah's croissant looked (minus the runny nose inherent to toddlers. )
I love having little helpers in the kitchen, LOL!
SO THERE YOU GO, A BLODGETT/HERNE FAMILY FAVORITE. Easy and sure to delight a crowd!
Those look so good! And so fancy! This is not farm cooking, Ruthy this is haute cuisine. :)
And Elijah was the toddler when this recipe was new? He's so grown up now!
I can imagine that your strawberry patch will be a hit with your customers. This is a great business for you and your family to be in. :) Rooting for success all the way!
Jan, he was so little then! When I first got contracted with Love Inspired I was writing from 4:00 to 6:00 AM, then kids, then off to Tops Markets to make fancy desserts and decorate cakes. I didn't leave that second job until I had three books contracted. and then I hung onto my full time job until last year and went part time when the babies of 2010 went to school full time. And now they're finishing first grade. :) Time is racing.
Mindy, people love these and they look fancy and they're so easy. It's amazing how much people love real whipped cream. With berries and custard!
Oh yum, the mix of strawberry, cream and custard. I'm drooling. Sorry that you are having camera problems. I used to hate having to download pictures from my camera -- hunting around for the cable and following all the convoluted instructions. Oy Then one day my daughter was over when I was fussing with the camera and the computer and she showed me this handy dandy little memory card that I just have to pop out the camera and slip into my laptop and voila, pictures downloaded. I felt so hold. She felt so superior. It was a mother/daughter bonding moment.
I love memory cards, too! The missing cord makes me long for the memory card.
Kav, this is a great fun dessert to make for any occasion, summer or winter. It's just as good when the snow flies!