Blueberry Cream Cheese Croissant Casserole (Printer-friendly)
Buttery croissants layered with sweet cream cheese custard and fresh blueberries, baked until golden. An indulgent breakfast or brunch centerpiece.
# What You'll Need:
→ Croissant Base
01 - 5–6 large buttery croissants, preferably day-old (about 12 oz), cut into 2-inch pieces
→ Berry Layer
02 - 1½ cups fresh or frozen blueberries (about 8 oz)
→ Cream Cheese Mixture
03 - 8 oz cream cheese, softened
04 - ⅓ cup granulated sugar (about 2.3 oz)
05 - 2 large eggs
06 - ⅔ cup whole milk
07 - ⅓ cup heavy cream
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon (optional)
→ Topping
10 - 1 tablespoon turbinado sugar or granulated sugar (optional, for crunch)
11 - Powdered sugar, for dusting (optional)
# How To Make It:
01 - Preheat the oven to 350°F. Grease a 9×13-inch baking dish with butter or nonstick spray.
02 - Scatter the croissant pieces evenly across the bottom of the prepared dish, creating a uniform layer.
03 - Sprinkle the blueberries evenly over the croissant layer, ensuring they are well distributed throughout.
04 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer or whisk until smooth and creamy with no lumps remaining.
05 - Add the eggs, whole milk, heavy cream, vanilla extract, and lemon zest if using. Whisk thoroughly until the mixture is fully combined and silky smooth.
06 - Pour the cream cheese custard evenly over the croissant and blueberry layers. Gently press the croissant pieces down with a spatula so they absorb the custard mixture.
07 - If desired, sprinkle 1 tablespoon of turbinado or granulated sugar evenly over the top for a golden, crunchy finish.
08 - Bake uncovered for 40–45 minutes, until the center is firmly set and the top is golden brown. A knife inserted in the middle should come out clean.
09 - Let the casserole rest for 10–15 minutes before slicing. Dust with powdered sugar if desired and serve warm or at room temperature.
# Expert Tips:
01 -
- The cream cheese custard seeps into every flaky layer of croissant, creating pockets of richness that taste almost like cheesecake married bread pudding.
- You can throw it together the night before, stash it in the fridge, and simply bake it while the coffee brews.
- Frozen blueberries work beautifully, so you never have to wait for berry season to indulge.
02 -
- Do not skip the resting period or the casserole will weep custard onto your serving plate and fall apart before you can get it to the table.
- Frozen blueberries do not need thawing, but toss them in a small handful of flour first to prevent them from sinking straight to the bottom of the dish.
03 -
- Day old croissants are the secret weapon here because fresh ones dissolve into the custard and create a soggy mess instead of that perfect tender but structured bite.
- Softening the cream cheese in the microwave for 20 seconds before beating saves you from the nightmare of tiny cream cheese lumps running through your beautiful batter.