Introduction

This Blueberry Cream Cheese Croissant Casserole is a delightful breakfast treat that combines flaky croissants, tangy cream cheese, and sweet bursts of blueberries. It’s perfect for a weekend brunch or special occasion, offering a rich custard-soaked texture with a golden, bubbly finish.

This dish shows a croissant casserole with blueberries and cream cheese, presented in two views. The first view shows a baked casserole in a dark pan, with golden-brown, flaky croissant layers on top that are split open revealing clusters of dark purple blueberries and white creamy cheese peek through the spaces. The croissant pieces on the surface are layered closely, creating a textured golden top with juicy blueberries scattered throughout. The second view is a close-up of a sliced square piece on a white plate with a gold rim, showing three main visible layers: the bottom is a crisp, golden croissant base, the middle is thick white cream cheese mixed with juicy deep purple blueberries that have a slight glossy shine, and the top is flaky golden croissant. The blueberries look ripe and slightly runny, giving a fresh, vibrant contrast against the creamy white layer and warm croissant. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 (for cream cheese mixture)
1 tsp vanilla extract (for cream cheese mixture)
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar (for custard)
1 tsp vanilla extract (for custard)
1/2 tsp ground cinnamon (optional)
Pinch of salt
Optional topping: powdered sugar, extra blueberries, or a drizzle of maple syrup

Instructions

Step 1: 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.
Step 2: In a medium bowl, beat together the softened cream cheese, 1/3 cup sugar, and 1 tsp vanilla extract until smooth and creamy with no lumps.
Step 3: Drop spoonfuls of the cream cheese mixture evenly over the croissants. Use a butter knife to swirl the cream cheese slightly into the croissants. Scatter the blueberries across the top.
Step 4: In a large bowl, whisk the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 tsp vanilla extract, cinnamon (if using), and salt until fully combined and smooth.
Step 5: Slowly pour the custard over the croissant mixture, ensuring all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they absorb the custard.
Step 6: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results. Preheat the oven to 350°F (175°C) when ready to bake.
Step 7: Remove the cover and bake 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.

Tips & Variations

Use day-old croissants for better texture as fresh croissants can get too soggy without toasting first.
Try adding a handful of chopped nuts or a sprinkle of lemon zest for extra flavor.
Swap blueberries for other berries like raspberries or sliced strawberries to vary the fruit.
For a dairy-free version, substitute cream cheese and dairy with plant-based alternatives, and use almond or oat milk.

Storage

Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm in a 325°F (160°C) oven until heated through. This casserole is best eaten the day it’s made but keeps well for a few days.

How to Serve

The image shows a close-up top view of a baked dessert in a square black pan, set on a white marbled surface. The dessert has multiple pieces of golden-brown croissant dough arranged in a circular pattern, with soft, flaky layers and a shiny glaze. Between and under the croissant pieces, there is a mix of dark purple and blue berries, with a juicy, glossy texture spilling out gently. Some white cream or icing is visible, adding contrast to the rich colors. The overall look is warm, fresh, and inviting, with a slight shine from the glaze and the juicy berries. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, refrigerating the casserole overnight allows the croissants to soak up the custard fully, resulting in a richer texture and better flavor once baked.

Can I use frozen blueberries?

Absolutely. Just make sure to thaw and drain them slightly before adding to prevent excess moisture in the casserole.

Blueberry Cream Cheese Croissant Casserole Recipe

Print Recipe

★★★★★

4.4 from 132 reviews

This Blueberry Cream Cheese Croissant Casserole is a deliciously indulgent breakfast or brunch dish featuring flaky croissants soaked in a luscious custard, studded with fresh blueberries, and swirled with creamy sweetened cream cheese. Perfect for making ahead and baking to golden perfection, it offers a delightful combination of flavors and textures.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 10 minutes (including chilling)
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the casserole:

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

For the 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 topping:

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 evenly place them in a greased 9×13-inch baking dish. If using fresh croissants, toast them in a low oven at 300°F (150°C) for 5 to 10 minutes to slightly dry them out.
Make the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract using a hand mixer or spoon until smooth and creamy with no lumps remaining.
Dollup and Scatter: Spoon the cream cheese mixture in dollops evenly over the croissants in the baking dish. Use a butter knife to gently swirl the cream cheese into the croissants. Scatter the blueberries evenly over the top.
Whisk the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and a pinch of salt until fully combined and smooth.
Pour and Press: Slowly pour the custard evenly over the croissant mixture, ensuring all pieces are moistened. Gently press the croissants down with a spatula or clean hands to help them absorb the custard.
Chill or Bake: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results. When ready, preheat the oven to 350°F (175°C).
Bake: Remove the cover and bake the casserole for 40 to 45 minutes until the top is golden brown and the center is set. Let it rest for 10 minutes before serving.

Notes

Using day-old or slightly stale croissants helps the casserole soak up the custard better without becoming too soggy.
For extra flavor, add a pinch of nutmeg or an orange zest to the custard mixture.
Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Blueberries can be fresh or frozen; if using frozen, no need to thaw before using.
Optional toppings such as powdered sugar, extra blueberries, or a drizzle of maple syrup enhance presentation and sweetness.

Keywords: Blueberry, Cream Cheese, Croissant, Casserole, Breakfast, Brunch, Baked Custard, Blueberry Breakfast Bake