Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants meet sweet cream cheese and blueberries in this indulgent morning bake

# What You’ll Need:

→ Croissants

01 - 6 large day-old croissants, cut into 1-inch cubes

→ Cream Cheese Mixture

02 - 8 oz cream cheese, softened to room temperature
03 - 1/3 cup granulated sugar
04 - 2 large eggs
05 - 1 cup whole milk
06 - 1 tsp pure vanilla extract
07 - Zest of 1 lemon (optional)

→ Blueberry Layer

08 - 1 1/2 cups fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (for tossing with blueberries)

→ Topping

10 - 2 tbsp powdered sugar for dusting
11 - Maple syrup or whipped cream for serving (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, whole milk, vanilla extract, and lemon zest, mixing until fully combined and no lumps remain.
04 - Place the blueberries in a small bowl and toss with the all-purpose flour until evenly coated, which prevents the berries from sinking during baking.
05 - Sprinkle half of the flour-coated blueberries over the first croissant layer. Pour half of the cream cheese mixture over the croissants and berries. Layer with the remaining croissant cubes and the rest of the blueberries, then pour the remaining cream cheese mixture on top. Press down gently to ensure the croissants absorb the custard.
06 - Allow the assembled casserole to rest for 10 minutes at room temperature so the croissants soak up the custard. Alternatively, cover and refrigerate overnight for a make-ahead option.
07 - Bake in the preheated oven for 35 to 40 minutes, until the center is set, the top is golden brown, and a knife inserted in the middle comes out clean.
08 - Let the casserole cool for 10 minutes. Dust generously with powdered sugar and serve warm alongside maple syrup or whipped cream if desired.

# Expert Suggestions:

01 -
  • You get all the indulgence of a bakery treat with the effort level of tossing things into a pan and waiting.
  • The cream cheese custard soaks into every flaky crevice and turns ordinary croissants into something wildly luxurious.
  • It reheats beautifully so you can make it ahead and enjoy leftovers for days without losing any of that fresh baked magic.
02 -
  • Do not skip the resting time before baking or the custard will pool at the bottom instead of soaking evenly through every layer.
  • If using frozen blueberries, do not thaw them first because thawed berries bleed purple streaks everywhere and make the texture watery.
03 -
  • Tear a few croissant pieces larger than others so you get those dramatic, crispy, golden peaks poking through the top.
  • Let the cream cheese come to room temperature fully or you will chase lumps through the custard for far longer than necessary.

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