Blueberry Cream Cheese Croissant Casserole (Printable Version)

Buttery croissants layered with tangy cream cheese and sweet blueberries, baked in a vanilla custard until golden.

# Ingredient List:

→ Pastry and Filling

01 - 6 large croissants, preferably day-old
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract

→ Custard

06 - 4 large eggs
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar

→ Topping

10 - 2 tbsp unsalted butter, melted
11 - Powdered sugar, for dusting (optional)

# How to Make:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Slice croissants into 1–2 inch pieces. Arrange half in the bottom of the prepared dish and scatter half of the blueberries on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy.
04 - Dollop or spread the cream cheese mixture evenly over the croissants and berries in the dish.
05 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
06 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until well combined and smooth.
07 - Pour the custard evenly over the casserole. Press the croissants gently with a spatula to help them absorb the liquid.
08 - Drizzle melted butter over the top. Let the dish stand for 10 minutes to allow the croissants to fully soak.
09 - Bake uncovered for 35–40 minutes until golden brown and set. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
10 - Let cool for 10 minutes before dusting with powdered sugar. Serve warm for best results.

# Expert Tips:

01 -
  • Its basically a breakfast version of bread pudding but with that irresistible flaky croissant texture
  • You can assemble it the night before and just pop it in the oven when guests arrive
  • The way the cream cheese swirls through creates these incredible pockets of tangy richness
02 -
  • I once skipped the 10 minute soak time and the center was dry while edges were overcooked
  • Check it at 30 minutes since ovens vary wildly. Better slightly underdone than dry.
  • The casserole will puff up dramatically in the oven then settle. This is normal.
03 -
  • Croissants from the bakery clearance section work perfectly since they are supposed to be slightly stale
  • Room temperature ingredients blend more easily creating that velvety texture

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