Blueberry Cream Cheese Croissant Casserole (Printable Version)

Buttery croissants layered with sweet cream cheese and blueberries in a golden breakfast bake

# Ingredient List:

→ Croissant Base

01 - 6 large day-old croissants, cut into large cubes

→ Cream Cheese Custard

02 - 8 oz cream cheese, softened to room temperature
03 - 1/3 cup granulated sugar
04 - 2 large eggs
05 - 1 cup whole milk
06 - 1 tsp pure vanilla extract
07 - Zest of 1 lemon (optional)

→ Blueberry Layer

08 - 1 1/2 cups fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (for tossing with blueberries)

→ Finishing

10 - 2 tbsp powdered sugar (for dusting)
11 - Maple syrup or whipped cream for serving (optional)

# How to Make:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, whole milk, vanilla extract, and lemon zest, then mix until fully combined and no lumps remain.
04 - Place the blueberries in a small bowl and toss with the all-purpose flour to coat evenly. This prevents the berries from sinking during baking, especially important when using frozen blueberries.
05 - Sprinkle half of the flour-coated blueberries over the first layer of croissants. Pour half of the cream cheese custard mixture over the top. Layer the remaining croissant cubes and blueberries, then pour the remaining custard over everything. Press down gently to ensure the croissant cubes soak up the liquid.
06 - Allow the assembled casserole to rest at room temperature for 10 minutes so the croissants absorb the custard. Alternatively, cover tightly and refrigerate overnight for a make-ahead option.
07 - Bake on the center rack for 35 to 40 minutes, until the custard is set, the top is golden brown, and a knife inserted in the center comes out clean.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar using a fine sieve. Serve warm with maple syrup or whipped cream on the side if desired.

# Expert Tips:

01 -
  • It turns day old croissants into something that tastes like you spent hours on it.
  • The cream cheese custard seeps into every layer and bakes into something between a souffle and a bread pudding.
02 -
  • If you skip the rest time the croissants will stay dry in spots and the custard will not distribute evenly.
  • Frozen berries straight into the dish without a flour coating will bleed purple streaks everywhere and make the center soggy.
03 -
  • Tear a few croissant pieces larger than others so you get a mix of custardy soft bites and crunchy golden peaks.
  • A pinch of cinnamon in the custard adds warmth without competing with the berries.

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