Blueberry Cream Cheese Croissant Casserole Recipe
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.
- 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
