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blueberry cream cheese croissant casserole recipe - Blueberry Cream Cheese Croissant Casserole served in a white bowl overhead view
Chloe

Blueberry Cream Cheese Croissant Casserole

blueberry cream cheese croissant casserole recipe made easy at home. A decadent, make-ahead breakfast casserole where buttery croissants, creamy cheese, and j
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Breakfast
Cuisine: American
Calories: 520
Ingredients Method

Ingredients
  

Casserole Base
  • 6 large day-old croissants torn into 1-2 inch pieces (about 10-12 oz total)
  • 8 oz full-fat cream cheese cold, cut into 1/2-inch cubes
  • 1 1/2 cups fresh blueberries divided (or frozen, not thawed)
Custard
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar
  • 1 tsp pure vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp fine sea salt
Topping
  • 2 tbsp granulated sugar
  • 1/4 tsp ground cinnamon
  • 1 tbsp unsalted butter melted, for brushing
  • Optional powdered sugar or maple syrup for serving

Method
 

  1. Preheat oven to 350°F (175°C). Generously butter a 9x13 inch baking dish. Scatter half of the torn croissant pieces evenly in the dish. Dot evenly with the cubed cream cheese and 1 cup of the blueberries. Top with the remaining croissant pieces and the last 1/2 cup of blueberries.
  2. In a large bowl, whisk the eggs vigorously until well beaten and slightly frothy. Add the milk, heavy cream, 1/3 cup sugar, vanilla, cinnamon, and salt. Whisk until the sugar is completely dissolved and the mixture is smooth.
  3. Slowly and evenly pour the custard mixture over the assembled croissants and blueberries in the baking dish. Gently press down on the top layer with a spatula to ensure all pieces are submerged. Let it sit for 10 minutes to allow the custard to soak in.
  4. In a small bowl, mix the 2 tbsp sugar with 1/4 tsp cinnamon. Brush the top of the casserole lightly with melted butter, then sprinkle evenly with the cinnamon sugar. Bake on the middle rack for 30-35 minutes, or until the top is puffed and deeply golden brown, and the center is set (a knife inserted should come out clean of custard, but may have blueberry juice).
  5. Remove the casserole from the oven and let it rest for 10-15 minutes. This allows it to set fully for clean slicing. Serve warm, cut into squares or slices. Dust with powdered sugar or drizzle with maple syrup if desired.