If you’re on the hunt for a breakfast or brunch dish that feels indulgent, comforting, and a bit fancy all at once, this Blueberry Cream Cheese Croissant Casserole Recipe is an absolute winner. Picture buttery, flaky croissants soaked in a rich custard, dotted with juicy bursts of fresh blueberries, and layered with luscious swirls of creamy cheese. It’s the kind of dish that turns an ordinary morning into a special occasion, charming everyone around the table with its delightful blend of flavors and textures. You’ll love how every bite melts in your mouth, making this recipe a new favorite to come back to again and again.
Ingredients You’ll Need
This Blueberry Cream Cheese Croissant Casserole Recipe is refreshingly simple, relying on a handful of essential ingredients that come together beautifully. Each one plays a crucial role, from the flaky croissants and tangy cream cheese to the juicy blueberries and sweet custard, creating a balance that’s both rich and refreshing.
- 6 large croissants: Day-old works best to soak up the custard without becoming too soggy.
- 1 cup fresh or frozen blueberries: For that juicy, natural sweetness and vibrant color.
- 8 oz cream cheese, softened: Adds creaminess and a subtle tang that contrasts perfectly with the sweetness.
- 1/3 cup granulated sugar: Sweetens the cream cheese filling just right.
- 1 tsp vanilla extract: Brings warmth and depth to both the cream cheese and custard mixtures.
- 4 large eggs: The base of the custard, helping to bind everything beautifully.
- 1 cup whole milk: Adds richness and moisture.
- 1/2 cup heavy cream: For extra creaminess and a luxurious texture.
- 1/3 cup granulated sugar: Sweetens the custard to balance flavors.
- 1/2 tsp ground cinnamon (optional): Adds a subtle hint of spice that complements the fruit and cheese.
- Pinch of salt: Enhances all the flavors and balances the sweetness.
- Powdered sugar, for dusting (optional): Makes for a pretty, delicate finish.
- Extra blueberries or a drizzle of maple syrup (optional): Great for serving and adding an extra pop of flavor.
How to Make Blueberry Cream Cheese Croissant Casserole Recipe
Step 1: Prep the Croissants
Start by cutting or tearing your croissants into large, bite-sized chunks. Using day-old croissants helps them soak up the custard better without collapsing into mush. Place these pieces evenly in a greased 9×13-inch baking dish. If your croissants are freshly baked, pop them into a low oven at 300°F (150°C) for 5-10 minutes to gently dry them out. This step ensures the casserole has that perfect custardy yet slightly crisp texture in the end.
Step 2: Make the Cream Cheese Mixture
In a medium bowl, blend together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and lump-free. This creamy, sweet filling adds a wonderful richness and a slight tang that balances the sweetness of the blueberries and croissants, giving every bite a delicious twist.
Step 3: Dollop and Scatter
Drop spoonfuls of the cream cheese mixture evenly across the croissant chunks in your baking dish. Using a butter knife, gently swirl the cream cheese into the croissants for that lovely marbled effect. Next, scatter the fresh or frozen blueberries evenly over the top, making sure every section has some of those juicy bursts of flavor.
Step 4: Whisk the Custard
In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, a pinch of salt, and cinnamon if you’re using it. This custard is key to soaking everything in a luscious, rich bath that binds the casserole together while still letting the flavors shine individually.
Step 5: Pour and Press
Slowly pour the custard over your croissant and cream cheese mixture, ensuring every piece is fully moistened. Gently press down the croissants with a spatula or your hands so they start absorbing the custard. This step helps all the flavors meld beautifully and ensures the casserole bakes up moist and tender.
Step 6: Chill or Bake
Cover the dish with plastic wrap or foil and pop it in the fridge for at least 30 minutes, or ideally overnight. This chilling time allows the custard to soak deeply into the croissants, making the texture even more dreamy when baked. When you’re ready to bake, preheat your oven to 350°F (175°C).
Step 7: Bake
Remove the cover and bake the casserole for 40 to 45 minutes. You’ll know it’s done when the top turns a gorgeous golden brown and the center feels set to the touch. Let it rest for about 10 minutes before serving to let everything firm up slightly, assuring a perfect slice every time.
How to Serve Blueberry Cream Cheese Croissant Casserole Recipe
Garnishes
A simple dusting of powdered sugar adds an elegant touch of sweetness and a beautiful finish. For an extra burst of freshness, scatter some additional blueberries on top right before serving. A light drizzle of pure maple syrup is also divine if you like a touch more sweetness.
Side Dishes
This casserole pairs beautifully with a fresh fruit salad, complementing the blueberries and adding variety to the meal. A side of crispy bacon or breakfast sausage brings a savory contrast for those who like a bit more balance at brunch.
Creative Ways to Present
For a special occasion, serve the casserole in individual ramekins for charming personal portions. You can also top each slice with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent twist that turns breakfast into dessert.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover your casserole tightly with plastic wrap or transfer leftovers to an airtight container. It will keep nicely in the fridge for up to 3 days, making for easy and delicious next-day breakfasts.
Freezing
This Blueberry Cream Cheese Croissant Casserole Recipe freezes well. Wrap the baked casserole tightly in plastic wrap and foil or transfer into a freezer-safe container. It can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat portions gently in the microwave for 1 to 2 minutes or warm the entire casserole in a 325°F (160°C) oven until heated through, about 15-20 minutes. You’ll want to cover it loosely with foil to prevent over-browning while retaining its delicious moistness.
FAQs
Can I use other fruits besides blueberries?
Absolutely! While blueberries are fantastic in this casserole, you can swap in raspberries, blackberries, or sliced strawberries for a different but equally delicious fruity twist.
Can I make this recipe dairy-free?
Yes, you can substitute the cream cheese with a dairy-free alternative and use plant-based milk and cream. Keep in mind it may slightly change the texture and flavor, but it will still be tasty!
Is it better to use fresh or frozen blueberries?
Both work well! Fresh blueberries provide a burst of juiciness, while frozen blueberries are convenient and just as flavorful, especially when they thaw during baking.
Can I use fresh croissants for the casserole?
Fresh croissants can be used but to avoid the casserole getting too soggy, toast them briefly to dry them out. Day-old croissants absorb the custard best for optimal texture.
How long can I refrigerate the mixture before baking?
It’s best to refrigerate the assembled casserole for at least 30 minutes, but you can leave it overnight for the custard to completely soak in, resulting in a richer flavor and better texture.
Final Thoughts
This Blueberry Cream Cheese Croissant Casserole Recipe is truly a show-stopper that feels both homemade and special all at once. It’s easy to prepare, wonderfully adaptable, and guaranteed to bring smiles to every breakfast or brunch table. Once you try it, you’ll understand why it quickly becomes a beloved classic that friends and family always ask for again and again. So go ahead, give it a whirl and enjoy your new favorite cozy, sweet treat!
Print
Blueberry Cream Cheese Croissant Casserole Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus chilling time
- Yield: 8 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: American
Description
This Blueberry Cream Cheese Croissant Casserole is a decadent and comforting breakfast or brunch dish featuring buttery croissants soaked in a creamy custard, swirled with luscious cream cheese, and bursting with fresh blueberries. Perfect for a make-ahead meal, it combines flaky croissants and tangy cream cheese with sweet blueberries for a delightful, crowd-pleasing treat.
Ingredients
Croissant Base
- 6 large croissants, preferably day-old, cut into large chunks
- 1 cup fresh or frozen blueberries
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
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 Toppings
- Powdered sugar, for dusting
- Extra blueberries or a drizzle of maple syrup
Instructions
- Prep the Croissants: 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 low oven at 300°F (150°C) for 5 to 10 minutes to dry them out slightly, which helps them absorb the custard better.
- Make the Cream Cheese Mixture: In a medium bowl, use a hand mixer or spoon to beat together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy with no lumps remaining.
- Dollup and Scatter: Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to swirl the cream cheese slightly into the croissants for pockets of creamy goodness. Then evenly scatter the blueberries across the top.
- Whisk the Custard: In a separate large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt until fully combined and smooth.
- Pour and Press: Slowly pour the custard over the entire croissant mixture, ensuring all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they begin to absorb the custard mixture, helping the flavors meld together.
- Chill or Bake: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results, allowing the croissants to soak up the custard thoroughly. When ready to bake, preheat the oven to 350°F (175°C).
- Bake: Remove the cover and bake the casserole for 40 to 45 minutes or until the top is golden brown and the center is set. Let it rest for 10 minutes before serving to allow it to firm up slightly for easy slicing.
Notes
- Using day-old croissants helps them absorb the custard better without getting soggy.
- Fresh or frozen blueberries both work well; if using frozen, do not thaw before adding.
- For extra richness, serve with a drizzle of maple syrup or additional fresh blueberries.
- The casserole can be prepared the night before and baked fresh in the morning for convenience.
- Optional ground cinnamon adds a warm spice note but can be omitted if preferred.
