Blueberry Cream Cheese Croissant Casserole (Print Version)
Golden croissant pieces soaked in rich custard with bursts of juicy blueberries create this indulgent morning treat.
# What You'll Need:
→ Bread & Pastry
01 - 6 large croissants, preferably day-old, cut into 2-inch pieces
→ Dairy & Eggs
02 - 8 oz cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1/3 cup granulated sugar
07 - 2 tsp vanilla extract
→ Fruit
08 - 1 1/2 cups fresh or frozen blueberries
→ Toppings
09 - 2 tbsp powdered sugar, for dusting
10 - 1 tbsp lemon zest (optional)
# How to Make It:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange croissant pieces evenly across the prepared baking dish. Scatter blueberries and lemon zest, if using, uniformly over the croissant layer.
03 - In a large mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until fully combined.
04 - Add eggs one at a time, beating well after each addition. Pour in whole milk and heavy cream, whisking until the custard mixture is smooth and pourable.
05 - Pour the cream cheese custard evenly over the croissants and blueberries. Gently press down on the croissant pieces to ensure thorough soaking.
06 - Allow the assembled casserole to rest for 10 to 15 minutes at room temperature so the croissants fully absorb the custard.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is fully set and the top is lightly browned and puffed.
08 - Remove from oven and let cool for 10 minutes. Dust generously with powdered sugar and serve warm.
# Expert Advice:
01 -
- It turns stale bakery croissants into something so rich and comforting that guests will assume you spent hours planning it.
- The cream cheese custard seeps into every flaky layer and creates pockets of sweetness that pair beautifully with tart blueberries.
02 -
- If you skip the resting step the custard pools at the bottom and the top croissants dry out while the center stays wet and underbaked.
- Frozen blueberries will bleed purple streaks into the custard and that is completely fine, it actually looks beautiful on the plate.
03 -
- Tear the croissants by hand instead of cutting them with a knife because the ragged edges soak up more custard and create better texture in the finished bake.
- Room temperature eggs blend into the cream cheese mixture far more smoothly than cold ones, so take them out of the fridge when you start thinking about making this.