Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants baked with creamy cheese filling and fresh blueberries

# What You'll Need:

→ Pastry and Filling

01 - 6 large croissants, preferably day-old
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract

→ Custard

06 - 4 large eggs
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar

→ Topping

10 - 2 tbsp unsalted butter, melted
11 - Powdered sugar, for dusting (optional)

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Slice croissants into 1–2 inch pieces. Arrange half in the bottom of the prepared dish and scatter half of the blueberries on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla until smooth and creamy.
04 - Dollop or spread the cream cheese mixture over the croissants and berries in the baking dish.
05 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
06 - In a separate bowl, whisk together eggs, milk, heavy cream, and 1/3 cup sugar until well combined and smooth.
07 - Pour the custard evenly over the casserole, pressing the croissants gently to help them absorb the liquid.
08 - Drizzle melted butter over the top. Let stand for 10 minutes to allow the bread to soak up the custard.
09 - Bake uncovered for 35–40 minutes, until golden brown and set in the center. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
10 - Let cool for 10 minutes before dusting with powdered sugar and serving warm.

# Expert Advice:

01 -
  • It transforms ordinary leftover croissants into a brunch worthy dish that looks like you spent hours on it
  • The contrast between the tangy cream cheese and sweet blueberries creates this perfect balance that keeps everyone coming back for seconds
02 -
  • Do not skip the 10 minute resting time after pouring the custard, because this is what makes the difference between soggy and perfectly soaked
  • Check the casserole at 30 minutes since ovens vary and you want to catch it before the top gets too dark
03 -
  • Use slightly torn pieces rather than neat cubes for more texture variation
  • Place a baking sheet on the rack below to catch any bubbly overflow

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