Blueberry Cream Cheese Croissant Casserole (Printable)
Flaky croissants baked with cream cheese, fresh blueberries, and vanilla custard until golden.
# What You’ll Need:
→ Pastry and Filling
01 - 6 large croissants, preferably day-old
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract
→ Custard
06 - 4 large eggs
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar
→ Topping
10 - 2 tbsp unsalted butter, melted
11 - Powdered sugar, for dusting (optional)
# How-To Steps:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Slice croissants into 1–2 inch pieces. Arrange half in the bottom of the prepared dish and scatter half of the blueberries evenly on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla extract until completely smooth and creamy.
04 - Dollop or spread the cream cheese mixture over the croissants and berries in the baking dish.
05 - Layer the remaining croissant pieces and blueberries on top of the cream cheese mixture.
06 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until well combined and smooth.
07 - Pour the custard mixture evenly over the entire casserole, pressing the croissants gently to ensure they soak. Drizzle melted butter over the top.
08 - Let the assembled casserole stand for 10 minutes at room temperature to allow the croissants to absorb the custard.
09 - Bake uncovered for 35–40 minutes until golden brown and set. If the top browns too quickly, cover loosely with aluminum foil during the last 10 minutes of baking.
10 - Let cool for 10 minutes before dusting with powdered sugar. Serve warm.
# Expert Tips:
01 -
- It turns yesterday's pastries into today's showstopper breakfast
- The custard soaks into every buttery layer creating bread pudding vibes without the fuss
02 -
- Don't skip the 10 minute rest period or your custard will run right through without soaking in properly
- If the top starts browning too fast tent it with foil rather than reducing the oven temperature
03 -
- Use serrated knife to cut croissants it won't crush those delicate layers
- Space the blueberries throughout instead of clustering them for even distribution