Introduction

This Blueberry Cream Cheese Croissant Casserole is a delightful twist on classic breakfast casseroles. Combining flaky croissants with tangy cream cheese and bursts of fresh blueberries, it offers a perfect balance of creamy and fruity flavors. It’s an easy, make-ahead dish ideal for weekend brunches or special occasions.

A close-up view of a golden brown croissant casserole cut into squares in a white pan on a white marbled surface. Each square has several flaky layers of croissant dough on the bottom, topped with a thick layer of creamy white cream cheese, followed by a generous amount of dark purple-blue blueberries, some bursting and oozing their juice. The top layer features golden brown, flaky croissant pieces slightly overlapping with cream cheese and blueberries peeking through. Below, a square piece on a white plate shows cross sections of the soft croissant layers soaked with creamy cheese and juicy blueberries running down the side. photo taken with an iphone --ar 4:5 --v 7

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
1 tsp vanilla extract
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, extra blueberries, or a drizzle of maple syrup

Instructions

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 in a low oven at 300°F (150°C) for 5 to 10 minutes to dry them out slightly.
Step 2: In a medium bowl, use a hand mixer or spoon to beat together the softened cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy with no lumps remaining.
Step 3: 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 croissants. Scatter the blueberries evenly across the top.
Step 4: In a separate 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.
Step 5: Slowly pour the custard over the croissant mixture, ensuring all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they start absorbing the custard.
Step 6: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results. When ready to bake, preheat the oven to 350°F (175°C).
Step 7: Remove the cover and bake the casserole for 40 to 45 minutes, or until the top is golden brown and the center is set. Let it rest for 10 minutes before serving to allow it to firm up slightly.

Tips & Variations

Use day-old croissants to prevent the casserole from becoming too soggy; toasting fresh croissants helps achieve the same effect.
Swap blueberries with raspberries or strawberries for a different fruity flavor.
Add a sprinkle of toasted almonds or pecans on top before baking for extra crunch.
For a dairy-free version, substitute milk and cream with oat or almond milk and use vegan cream cheese.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm the entire casserole in the oven at 325°F (160°C) until heated through. This casserole tastes best fresh but reheats well if needed.

How to Serve

A baked blueberry cream cheese croissant casserole shown in two views: the top view reveals many golden-brown croissant pieces arranged closely in a baking dish, each piece with a shiny, crisp surface and visible layered flaky texture, filled with white cream cheese and deep purple blueberry filling oozing from inside; the close-up side view displays one square slice on a white plate with layers starting from a browned and flaky croissant base, topped by a thick, creamy white layer of cream cheese mixed with many glossy whole blueberries and blueberry sauce dripping down the sides, creating a rich contrast of golden, white, and dark purple colors, all placed on a white marbled surface, photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this casserole the night before?

Yes, it’s recommended to refrigerate the assembled casserole overnight to allow the croissants to soak up the custard fully, enhancing the flavor and texture.

Can I use frozen blueberries?

Absolutely! Frozen blueberries work well; just thaw and drain any excess liquid before adding them to prevent excess moisture in the casserole.