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.

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 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.
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.
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.
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.
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.
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).
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