Blueberry Cream Cheese Croissant Casserole (Printable View)

Flaky croissants layered with creamy cheese filling and fresh berries, baked until golden and set.

# What You Need:

→ 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 It:

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 of the croissant pieces in the bottom of the prepared dish. Scatter half of the blueberries evenly over the croissants.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy. Dollop spoonfuls of the mixture over the croissants and berries.
04 - Layer the remaining croissant pieces and blueberries on top of the cream cheese mixture.
05 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until fully combined and smooth.
06 - Pour the custard mixture evenly over the entire casserole, pressing down gently on the croissants to help them absorb the liquid. Drizzle the melted butter over the top. Let stand for 10 minutes to allow proper soaking.
07 - Bake uncovered for 35–40 minutes until golden brown and set. If the top begins to brown too quickly, cover loosely with aluminum foil during the last 10 minutes of baking.
08 - Remove from oven and let cool for 10 minutes before serving. Dust generously with powdered sugar just before serving.

# Expert Advice:

01 -
  • Turns ordinary leftover pastries into an extraordinary breakfast that tastes like you spent hours
  • The contrast of tangy cream cheese against sweet blueberries creates the perfect balance
  • Its the kind of dish that makes people ask for seconds before theyve even finished their first serving
02 -
  • That 10 minute soak time before baking is not optional, it is what transforms dry croissants into custard filled perfection
  • If your croissants are super fresh, toast them lightly first so they do not turn into a soggy mess
  • The center may look slightly underbaked when you remove it, but it will continue cooking as it rests
03 -
  • Day old croissants from your local bakery are often discounted and absolutely perfect for this recipe
  • Room temperature ingredients blend better and create a smoother, more cohesive texture

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