Blueberry Cream Cheese Croissant Casserole (Printable)
Decadent breakfast bake with buttery croissants, cream cheese, and blueberries baked until golden and set.
# Ingredient List:
→ 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
# How to Make:
01 - Preheat the oven to 350°F. Generously grease a 9 x 13-inch baking dish with butter or nonstick cooking spray.
02 - Spread the cut croissant pieces evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, beat the softened cream cheese with ½ cup sugar and vanilla extract until completely smooth and creamy.
04 - Drop dollops of the cream cheese mixture over the croissants, distributing as evenly as possible. Scatter the blueberries evenly across the top.
05 - In a separate large bowl, whisk together the eggs, whole milk, heavy cream, remaining ¼ cup sugar, cinnamon, and salt until thoroughly combined.
06 - Pour the egg mixture evenly over the croissant pieces. Gently press down with a spatula to ensure all pieces absorb the liquid.
07 - Drizzle the melted butter over the surface and sprinkle with coarse sugar for a crunchy finish, if desired.
08 - Cover the dish tightly with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15 minutes until golden brown and set in the center.
09 - Allow the casserole to rest for 10 minutes before serving. Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.
# Helpful Tips:
01 -
- Transforms leftover croissants into something that tastes like it came from a fancy French patisserie
- The cream cheese pockets create these irresistible molten centers that everyone fights over
- You can assemble it the night before and wake up to breakfast practically making itself
02 -
- The first time I made this, I used fresh croissants and ended up with bread pudding instead of this beautiful textured casserole, so do not skip the dayold requirement
- Foil placement matters, tuck it tightly around the edges to trap steam so the croissants cook through before the top gets too dark
03 -
- If your croissants are not quite stale enough, spread them on a baking sheet and toast them at 150°C (300°F) for 10 minutes before proceeding
- Room temperature ingredients incorporate better, so take everything out of the refrigerator about 30 minutes before you start