Blueberry Cream Cheese Croissant Casserole (Printable Version)

Buttery croissants baked in creamy vanilla custard with juicy blueberries

# Ingredient List:

→ Bread & Pastry

01 - 6 large croissants, preferably day-old, cut into 2-inch pieces

→ Dairy

02 - 8 oz (225 g) cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1/3 cup granulated sugar
07 - 2 tsp vanilla extract

→ Fruit

08 - 1 1/2 cups fresh or frozen blueberries

→ Toppings

09 - 2 tbsp powdered sugar for dusting
10 - 1 tbsp lemon zest (optional)

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly across the prepared baking dish. Scatter blueberries and lemon zest, if using, uniformly over the croissant layer.
03 - In a large mixing bowl, beat the softened cream cheese until completely smooth. Add granulated sugar and vanilla extract, mixing until well combined.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the whole milk and heavy cream, whisking until the custard mixture is smooth and pourable.
05 - Pour the cream cheese custard evenly over the croissants and blueberries. Gently press down on the croissant pieces to ensure thorough soaking in the custard.
06 - Allow the assembled casserole to rest for 10 to 15 minutes at room temperature, giving the croissants time to absorb the custard mixture.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is fully set and the top is lightly golden brown.
08 - Remove from the oven and let cool for 10 minutes. Dust with powdered sugar and serve warm.

# Expert Tips:

01 -
  • It transforms day old croissants into something so luxurious your guests will assume you spent hours preparing it.
  • The cream cheese custard soaked into every layer creates a texture somewhere between bread pudding and a Danish pastry.
  • You can assemble it the night before and simply bake it in the morning, which makes hosting brunch feel almost effortless.
02 -
  • If you skip the resting time, the croissants will not absorb enough custard and the bottom layer will be disappointingly dry.
  • Frozen blueberries may release more liquid during baking, so add an extra five minutes to the bake time if you are using them straight from the freezer.
03 -
  • Tear a few croissant pieces larger than others so you get a mix of crispy peaks and soft custardy pockets in every serving.
  • A pinch of cinnamon in the custard adds warmth without overpowering the delicate blueberry and cream cheese flavors.

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