Description
Blueberry Cream Cheese Croissant Casserole layers buttery croissants with a sweet vanilla cream cheese filling, juicy blueberries, and a rich custard baked until golden and crisp on top with soft, pudding-like centers.
Ingredients
- For the casserole:
- 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
- For the custard:
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
- Optional topping:
- Powdered sugar, for dusting
- Extra blueberries or a drizzle of maple syrup
Instructions
1. Cut or tear the croissants into large bite-sized pieces and place them evenly in a greased 9×13-inch baking dish. If the croissants are fresh, toast them in a 300°F (150°C) oven for 5 to 10 minutes to dry slightly.
2. In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy with no lumps.
3. Drop spoonfuls of the cream cheese mixture over the croissants in the baking dish. Lightly swirl it into the croissants with a butter knife and scatter the blueberries evenly on top.
4. In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon if using, and salt until fully combined and smooth.
5. Slowly pour the custard over the croissant mixture, ensuring all pieces are moistened. Gently press the croissants down with a spatula or clean hands to help them absorb the custard.
6. Cover the dish and refrigerate for at least 30 minutes or overnight for best results. When ready to bake, preheat the oven to 350°F (175°C).
7. Remove the cover and bake for 40 to 45 minutes, until the top is golden brown and the center is set.
8. Allow the casserole to rest for about 10 minutes before serving. Dust with powdered sugar or drizzle with maple syrup if desired.
Notes
Fresh or frozen blueberries both work well in this recipe and do not need to be thawed.
Day-old croissants are ideal because they soak up the custard without becoming overly soggy.
Letting the casserole chill before baking helps the bread absorb the custard and improves the texture.
Serve warm with powdered sugar, maple syrup, or extra blueberries for a sweeter brunch presentation.
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 145 mg