Blueberry Cream Cheese Croissant Casserole (Printable)

Flaky croissants meet cream cheese and blueberries in this golden baked breakfast treat.

# 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 Steps:

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 using a serrated knife. Arrange half the pieces in the bottom of the prepared dish and scatter half the blueberries evenly on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy using an electric mixer or hand whisk.
04 - Dollop spoonfuls of the cream cheese mixture over the croissants and berries, spreading gently to cover the surface.
05 - Layer the remaining croissant pieces on top, followed by the remaining blueberries.
06 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until completely smooth and well combined.
07 - Pour the egg mixture evenly over the entire casserole. Press the croissant pieces down gently with the back of a spoon to help them absorb the liquid.
08 - Drizzle the melted butter over the top. Let the dish stand at room temperature for 10 minutes to allow the croissants to soak up the custard.
09 - Bake uncovered for 35–40 minutes until golden brown and set in the center. If the top begins to brown too quickly, cover loosely with aluminum foil during the last 10 minutes of baking.
10 - Let the casserole cool for 10 minutes before serving. Dust with powdered sugar just before serving, if desired.

# Helpful Tips:

01 -
  • Uses up croissants that would otherwise go to waste
  • Comes together quickly but tastes like you spent hours
  • That moment when you pull it from the oven and the whole house smells incredible
02 -
  • If the top starts browning too quickly, tent it with foil during the last 10 minutes of baking
  • Let it rest for at least 10 minutes before serving, otherwise the custard won't have time to set properly
  • The casserole should still have a slight jiggle in the center when you pull it from the oven
03 -
  • Day-old croissants are actually better than fresh here, so don't worry about using leftovers
  • Press the croissants down firmly when adding the custard to prevent dry spots in the finished dish

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