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
Scale
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.
