Blueberry Cream Cheese Croissant Casserole (Printable version)
Buttery croissants layered with tangy cream cheese and fresh blueberries, soaked in custard and baked until golden.
# What You’ll Need:
→ Pastry and Filling
01 - 6 large croissants, preferably day-old, sliced into 1–2 inch pieces
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 - Arrange half of the sliced croissants 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.
04 - Dollop or spread the cream cheese mixture over the croissants and berries in the dish.
05 - Layer the remaining croissants 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 well combined and smooth.
07 - Pour the custard mixture evenly over the entire casserole. Gently press down on the croissants to help them absorb the liquid.
08 - Drizzle melted butter over the top. Let the dish stand for 10 minutes to allow the bread to soak up the custard.
09 - Bake uncovered for 35–40 minutes until golden brown and set. If the top begins to brown too quickly, cover loosely with 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.
# Expert tips:
01 -
- It transforms ordinary leftover croissants into a breakfast that tastes like it came from a fancy French bakery
- The contrast of tangy cream cheese against sweet bursts of blueberry creates the perfect bite every time
02 -
- Pressing the croissants into the custard is crucial for that proper French toast texture
- The casserole should have a slight wobble in the center when you remove it from the oven
03 -
- Croissants from the bakery markdown section work perfectly and save money
- A serrated knife makes cutting through flaky croissants so much easier