Blueberry Cream Cheese Croissant Casserole Recipe
This Blueberry Cream Cheese Croissant Casserole is a delightful, indulgent breakfast or brunch dish featuring buttery croissants soaked in a rich custard, layered with sweet cream cheese and fresh blueberries. The casserole is baked until golden and set, creating a creamy, flavorful treat perfect for a cozy morning or special occasion.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes (plus optional chilling time)
- Yield: 6 servings 1x
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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 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.
- Make the Cream Cheese Mixture: In a medium bowl, use a hand mixer or spoon to beat together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy with no lumps remaining.
- Dollop and Scatter: 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. Evenly scatter the blueberries across the top.
- Whisk the Custard: In a separate large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt until fully combined and smooth.
- Pour and Press: Slowly pour the custard over the entire croissant mixture, making sure all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they begin to absorb the custard mixture.
- Chill or Bake: 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).
- 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. Let it rest for 10 minutes before serving to allow it to firm up slightly.
Notes
- For best texture and absorption, using day-old croissants is recommended, but fresh croissants can be dried in a warm oven before assembling.
- The casserole can be prepared the night before and baked fresh in the morning for convenience.
- Optional cinnamon adds a warm spice note but can be omitted if preferred.
- Top with powdered sugar, extra blueberries, or a drizzle of maple syrup for extra sweetness and presentation.
- Ensure the cream cheese is softened to easily blend and dollop over croissants.
Keywords: Blueberry, Croissant, Cream Cheese, Casserole, Breakfast, Brunch, Custard, Baked French Toast
