Blueberry Cream Cheese Croissant Casserole (Printable Version)

Layers of buttery croissants, cream cheese, and blueberries baked in a rich vanilla custard until golden and set.

# What You'll 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)

# Preparation 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. Arrange half in the bottom of the prepared dish. Scatter half of the blueberries on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla until smooth and creamy. Dollop or spread the mixture over the croissants and berries.
04 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
05 - In a separate bowl, whisk together eggs, milk, heavy cream, and 1/3 cup sugar until well combined and smooth.
06 - Pour the custard evenly over the casserole. Press the croissants gently to ensure they absorb the liquid.
07 - Drizzle melted butter over the top. Let stand for 10 minutes to allow thorough soaking.
08 - 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.
09 - Let cool for 10 minutes before dusting with powdered sugar and serving warm.

# Expert Tips:

01 -
  • It transforms ordinary day old croissants into something extraordinary and indulgent
  • The creamy tang of cream cheese perfectly balances sweet bursts of blueberry
  • You can assemble it the night before and wake up to a ready to bake brunch masterpiece
02 -
  • Letting the assembled casserole sit for at least 10 minutes before baking prevents dry spots in the middle
  • Pressing the croissants down into the custard ensures every single bite is creamy and custard soaked
  • If the top is browning too fast, tent it with foil rather than removing it from the oven
03 -
  • Use really good quality croissants from a bakery rather than the grocery store for the best texture
  • The cream cheese mixture does not need to be perfectly spread, rustic dollops create lovely pockets of creamy goodness

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