Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants baked in a vanilla cream cheese custard with juicy blueberries for a perfect morning treat.

# What You’ll Need:

→ Bread & Pastry

01 - 6 large day-old croissants, cut into 2-inch pieces

→ Dairy

02 - 8 oz cream cheese, softened to room temperature
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - ⅓ cup granulated sugar
07 - 2 tsp vanilla extract

→ Fruit

08 - 1½ cups fresh or frozen blueberries

→ Toppings

09 - 2 tbsp powdered sugar, for dusting
10 - 1 tbsp lemon zest (optional)

# Directions:

01 - Preheat oven to 350°F. Generously grease a 9×13-inch baking dish with butter or nonstick spray.
02 - Arrange the cubed croissant pieces evenly across the bottom of the prepared dish. Scatter the blueberries and lemon zest, if using, uniformly over the croissant layer.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and free of lumps. Add the granulated sugar and vanilla extract, blending until fully combined.
04 - Add the eggs one at a time, beating well after each addition until incorporated. Pour in the whole milk and heavy cream, whisking until the custard is silky, smooth, and easily pourable.
05 - Pour the custard mixture evenly over the croissants and blueberries. Gently press down on the croissant pieces with a spatula to submerge them and ensure even soaking throughout.
06 - Allow the assembled casserole to rest at room temperature for 10 to 15 minutes so the croissants fully absorb the custard.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is firmly set in the center and the top is golden brown.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar and serve warm.

# Expert Suggestions:

01 -
  • It turns stale croissants into something so luxurious your guests will assume you spent hours preparing it.
  • The cream cheese custard soaks into every layer, creating pockets of sweetness that taste almost like dessert for breakfast.
  • You can assemble everything the night before and simply slide it into the oven when you wake up.
02 -
  • Do not skip the resting step or the custard will pool at the bottom instead of soaking evenly through every layer.
  • Frozen blueberries may bleed and turn the custard slightly purple, which actually looks beautiful and does not affect the flavor at all.
03 -
  • Tear the croissants by hand instead of cutting them with a knife for more rustic, uneven pieces that create better texture throughout the bake.
  • Soften your cream cheese in the microwave for 15 second intervals if you forgot to leave it out, but never use it cold or you will chase lumps through your custard forever.

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