Blueberry Cream Cheese Croissant Casserole (Printer-friendly)

Buttery croissants meet creamy cheese and sweet blueberries in this golden baked breakfast dish perfect for brunch gatherings.

# What You'll Need:

→ Croissants

01 - 6 large croissants, day-old or slightly stale, cut into 1-inch pieces

→ Cream Cheese Mixture

02 - 8 oz cream cheese, softened
03 - ½ cup granulated sugar
04 - 1 tsp vanilla extract

→ Egg Mixture

05 - 4 large eggs
06 - 1 cup whole milk
07 - ½ cup heavy cream
08 - ¼ cup granulated sugar
09 - ½ tsp ground cinnamon
10 - ¼ tsp salt

→ Fruit

11 - 1½ cups fresh or frozen blueberries

→ Topping

12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp coarse sugar (optional)

# How To Make It:

01 - Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or nonstick spray.
02 - Spread the croissant pieces evenly in the prepared baking dish.
03 - In a medium bowl, beat the cream cheese with ½ cup sugar and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture over the croissants, distributing as evenly as possible. Sprinkle the blueberries evenly over the top.
05 - In a large bowl, whisk together eggs, milk, heavy cream, ¼ cup sugar, cinnamon, and salt until well combined.
06 - Pour the egg mixture evenly over the croissants, pressing down gently to ensure all pieces absorb the liquid.
07 - Drizzle the melted butter over the top and sprinkle with coarse sugar, if using.
08 - Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, or until golden and set.
09 - Let cool for 10 minutes before serving. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.

# Expert Tips:

01 -
  • The contrast between crisp buttery tops and custard soft centers is pure breakfast magic
  • It looks impressive but requires minimal active time, leaving you free to enjoy your morning
  • The cream cheese pockets create these irresistible little molten surprises throughout every bite
02 -
  • Overnight refrigeration in the fridge before baking makes the texture infinitely better. The croissants have time to really soak up all that creamy custard.
  • The center may look jiggly when you remove it from the oven, but it firms up during the resting period. Don't keep baking until it's completely set or it will dry out.
03 -
  • If your croissants are fresh, toast them at 175°C for about 10 minutes before assembling. This mimics day old texture.
  • The foil during the first 30 minutes prevents the top from burning while the center cooks through.

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