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Blueberry Cream Cheese Croissant Casserole

Blueberry Cream Cheese Croissant Casserole

Blueberry cream cheese croissant casserole layers buttery croissant bread with a sweet cream cheese custard and juicy blueberries. I soak torn croissants in a rich egg mixture, add spoonfuls of blueberry cream cheese, and bake until golden. This feels like a cross between blueberry croissant bake and blueberry bread pudding, with soft middles and crisp edges. I keep it in my list of blueberry desserts that double as a cream cheese breakfast option or holiday brunch dish. If you’re after a croissant blueberry breakfast casserole that also fits into your blueberry breakfast rotation, this version covers both. Save it with your favorite croissant breakfast casserole recipes or serve it warm with blueberry sauce.
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Prep Time 15 minutes
Cook Time 45 minutes
Chill time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Breakfast
Calories: 555
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 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
  • 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
  • Powdered sugar, for dusting (optional)
  • Extra blueberries or a drizzle of maple syrup (optional)

Equipment

  • 9x13-inch baking dish

Method
 

Instructions
  1. Cut or tear the croissants into large bite-sized pieces and place them evenly in a greased 9x13-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.
  2. 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.
  3. 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. Evenly scatter the blueberries across the top.
  4. 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.
  5. Slowly pour the custard over the entire croissant mixture, making sure all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they begin to absorb the custard mixture.
  6. Cover the dish with foil or plastic wrap 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 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.