Blueberry Cream Cheese Croissant Casserole – Easy Breakfast or Brunch Bake Recipe

Introduction

Blueberry Cream Cheese Croissant Casserole is a delightful blend of flaky croissants, creamy custard, and juicy blueberries. This versatile dish works beautifully as a comforting breakfast or a cozy dessert, perfect for weekends or holiday brunches.

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

1. 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 at 300°F (150°C) for 5 to 10 minutes to dry them slightly.
2. Step 2: In a medium bowl, beat together the softened cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy with no lumps.
3. Step 3: Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to swirl the cream cheese slightly into the croissants. Scatter the blueberries evenly on top.
4. Step 4: In a large bowl, whisk together the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 teaspoon vanilla extract, cinnamon (if using), and a pinch of salt until fully combined and smooth.
5. Step 5: Slowly pour the custard over the croissant mixture, ensuring all pieces are moistened. Gently press the croissants down with a spatula or clean hands so they begin to absorb the custard.
6. 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.
7. Step 7: Remove the cover and bake for 40 to 45 minutes, or until the top is golden and the center is set. Let rest for 10 minutes before serving to allow the casserole to firm up.

Tips & Variations

• Day-old croissants work best as they soak up custard without becoming mushy, but fresh croissants can be lightly toasted to dry.
• Use fresh or frozen blueberries; frozen can go straight into the bake without thawing.
• For a different texture, substitute brioche for croissants to create a more uniform, cake-like slice.
• Dust with powdered sugar or drizzle with maple syrup before serving for extra sweetness and presentation.
• Add a pinch of cinnamon to the custard for a warm, subtle spice.

Storage

Store leftovers covered in the refrigerator for up to three days. The edges may lose crispness, but reheating in a low oven restores it. You can also freeze portions tightly wrapped; thaw overnight in the fridge and warm before serving. The custard remains creamy and blueberries hold their shape after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old?

Yes, but fresh croissants tend to become soggy quickly. To prevent this, toast them at a low temperature for 5 to 10 minutes before assembling.

Do I need to thaw frozen blueberries before baking?

No, frozen blueberries can be added directly to the casserole without thawing. They will soften and release juice during baking, adding flavor and moisture.

Blueberry Cream Cheese Croissant Casserole – Easy Breakfast or Brunch Bake Recipe

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★★★★★

4.7 from 146 reviews

• Author: Matteo
• Total Time: 1 hour 35 minutes
• Yield: Serves 8

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Description

Blueberry Cream Cheese Croissant Casserole blends the flaky texture of buttery croissants with a rich cream cheese custard and bursts of juicy blueberries. This versatile dish serves as a comforting breakfast bake or a cozy dessert, featuring a perfect balance of soft custardy centers and crisp croissant edges. Ideal for holiday brunches or weekend meals, it offers an indulgent yet approachable way to enjoy blueberries and cream cheese in every bite.

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Ingredients

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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

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Instructions

1. Prep the Croissants: Cut or tear the croissants into large bite-sized pieces and arrange 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, helping them soak up the custard without turning mushy.
2. Make the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, 1/3 cup granulated sugar, and 1 teaspoon vanilla extract until smooth and creamy with no lumps, creating a sweet, tangy base that will swirl through the casserole.
3. Dollop and Scatter: Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to gently swirl the cream cheese into the croissant pieces. Then evenly scatter 1 cup of fresh or frozen blueberries on top to infuse pockets of bright fruit flavor.
4. Whisk the Custard: In a large bowl, whisk together the 4 eggs, whole milk, heavy cream, 1/3 cup sugar, 1 teaspoon vanilla extract, ground cinnamon if using, and a pinch of salt until fully combined and smooth, forming the custard that will soak into the croissants.
5. Pour and Press: Slowly pour the custard over the croissant mixture, making sure every piece is moistened. Use a spatula or your hands to gently press the croissants downward so they start absorbing the custard fully.
6. Chill or Bake: Cover the baking dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best flavor and texture. When ready to bake, preheat the oven to 350°F (175°C).
7. Bake: Remove the cover and bake the casserole for 40 to 45 minutes, or until the top is golden brown and the center is set but still slightly soft. Allow it to rest for 10 minutes after baking so the custard firms up and the layers hold together beautifully.

Notes

• Use day-old croissants for best structure as their slightly stale texture absorbs custard without becoming soggy.
• Both fresh and frozen blueberries work well; frozen berries can be added directly without thawing.
• Optional cinnamon adds warmth but can be omitted for a simpler flavor.
• Dust with powdered sugar or drizzle maple syrup before serving for extra sweetness and presentation.
• Store leftovers covered in the refrigerator for up to three days; reheat in a low oven to restore crispness.
• The casserole can be frozen in portions; thaw overnight in the refrigerator and warm before serving.
• For a more uniform, cake-like texture, brioche can be substituted for croissants but will lack the buttery crisp edges.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: American

Keywords: blueberry breakfast casserole, cream cheese croissant bake, blueberry dessert, brunch recipe, croissant casserole, cream cheese custard, blueberry bread pudding alternative