Blueberry Cream Cheese Croissant Casserole (Printable)
Golden baked croissant layers with creamy cheese filling and fresh blueberries
# What goes in:
→ 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)
# Directions:
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 the pieces in the bottom of the prepared dish and scatter half the blueberries evenly over them.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla extract until completely smooth and creamy.
04 - Dollop or spread the cream cheese mixture over the croissants and berries in the baking dish.
05 - Layer the remaining croissant pieces on top, then scatter the remaining blueberries over the surface.
06 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until completely 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 the melted butter evenly over the top. Let stand for 10 minutes to allow the croissants to soak up the custard.
09 - Bake uncovered for 35–40 minutes until golden brown and set. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
10 - Let the casserole cool for 10 minutes before dusting with powdered sugar and serving warm.
# Expert Advice:
01 -
- It turns day-old pastries into a showstopping brunch centerpiece that tastes even better than fresh.
- The cream cheese creates these velvety pockets throughout the casserole that balance perfectly with bursts of tart blueberries.
02 -
- Press the croissants down gently into the custard during that 10 minute rest period, otherwise the top layer stays dry while the bottom gets soggy.
- If using frozen blueberries, thaw them completely and drain well first, otherwise extra water will make the casserole weepy instead of set.
03 -
- Use slightly stale croissants from a bakery rather than grocery store ones, which hold up better to soaking.
- Let it rest at least 10 minutes after baking so the custard sets properly before slicing.