Blueberry Cream Cheese Croissant Casserole (Printer-friendly)

Buttery croissants meet tangy cream cheese and sweet blueberries in this golden baked breakfast casserole.

# 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 Prepare:

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 extract until smooth and creamy.
04 - Dollop or spread the cream cheese mixture over the croissants and berries in the dish.
05 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
06 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until fully combined and smooth.
07 - Pour the custard evenly over the entire casserole. Gently press down on the croissants to ensure they 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. 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. Serve warm.

# Expert Advice:

01 -
  • It transforms ordinary leftover croissants into something that tastes like it came from a French patisserie
  • The cream cheese layer creates these incredible pockets of tangy richness throughout
  • You can assemble it the night before and just bake when guests arrive
02 -
  • If your cream cheese isn't truly softened, it won't blend smoothly and you'll get disappointing lumps
  • Pressing the croissants down after adding the custard is what prevents dry spots in the finished dish
  • The casserole should still have a slight wobble in the center when you remove it from the oven
03 -
  • Cut the croissants into varied sizes, some larger chunks and some smaller pieces, for better texture throughout
  • Use the back of a spoon to press the cream cheese mixture into crevices, ensuring every bite gets some tangy richness

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