Description
Blueberry cream cheese croissant casserole layers buttery croissant bread with a sweet cream cheese custard and juicy blueberries. A perfect breakfast, brunch, or dessert that combines soft middles with crisp edges.
Ingredients
- 6 large croissants, preferably day-old, cut into large chunks
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar (for custard)
- 1 tsp vanilla extract (for custard)
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
- Optional topping: powdered sugar, extra blueberries, or maple syrup
Instructions
- Prep the croissants: Cut or tear croissants into large pieces and place in a greased 9×13-inch baking dish. Toast fresh croissants at 300°F for 5–10 minutes if needed.
- Make the cream cheese mixture: Beat softened cream cheese with sugar and vanilla until smooth and creamy.
- Dollop and scatter: Drop spoonfuls of cream cheese over croissants and swirl slightly. Scatter blueberries evenly on top.
- Whisk the custard: In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon (if using), and salt.
- Pour and press: Pour custard over croissants, ensuring all pieces are moistened. Gently press down to absorb custard.
- Chill or bake: Cover and refrigerate at least 30 minutes or overnight for best results.
- Bake: Preheat oven to 350°F. Remove cover and bake 40–45 minutes until top is golden and center is set. Let rest 10 minutes before serving.
Notes
- Fresh or frozen blueberries can be used without thawing.
- Day-old croissants work best to absorb custard without becoming soggy.
- Optional toppings: dust with powdered sugar or drizzle maple syrup.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Bake
- Cuisine: American