Blueberry Cream Cheese Croissant Casserole became my secret weapon for hosting overnight guests. I discovered this recipe during a particularly busy holiday season when I needed something impressive but easy to prepare ahead.
The magic happens when buttery croissants soak up sweet cream cheese custard overnight, transforming into something that feels both indulgent and comforting. That first time I pulled this casserole from the oven, with its golden peaks and bursts of juicy blueberries, my grandchildren thought I’d been up since dawn baking. Little did they know I’d assembled everything the night before while watching my favorite show. The combination of soft, custardy middles and crisp, golden edges reminds me of the best parts of French toast and bread pudding rolled into one beautiful dish. Your kitchen’s about to smell like a French bakery.
What Makes This Casserole So Special
Growing up learning to bake in my Midwest kitchen, I appreciate recipes that look fancy but come together simply. This blueberry cream cheese croissant casserole delivers bakery-quality results without requiring professional skills.
- Works beautifully as a breakfast bake or elegant dessert
- Comes together in under an hour of active time
- Can be assembled the night before and baked in the morning
- Day-old croissants actually work better than fresh ones
- Fresh or frozen blueberries both deliver delicious results
- Creates an impressive presentation for special brunches
- Requires no blender or special equipment
In my kitchen, I love recipes that let me be a gracious host instead of being stuck cooking all morning. This casserole does exactly that.
Key Players in This Recipe
Croissants form the buttery foundation of this dish. I always choose day-old croissants because they absorb the custard without becoming soggy, creating that perfect texture contrast.
Fresh or frozen blueberries add bursts of juicy sweetness throughout. In my kitchen, I use whatever I have on hand since both work equally well.
Cream cheese creates those rich, tangy pockets that make this casserole so special. Softened cream cheese beats smoothly into the filling without any lumps.
Granulated sugar sweetens both the cream cheese mixture and the custard. I use just enough to enhance the natural flavors without making it overly sweet.
Vanilla extract adds warmth and depth to both components. Pure vanilla extract makes a noticeable difference in the final flavor.
Eggs bind the custard together and give it structure. Large eggs work best for the proper ratio in this Blueberry Cream Cheese Croissant Casserole.
Whole milk and heavy cream create a rich custard that soaks beautifully into the croissants. The combination gives you that luxurious texture without being too heavy.
Ground cinnamon is optional but adds a subtle warmth that complements the blueberries beautifully. I include it whenever I’m serving this for breakfast.
How to Make Blueberry Cream Cheese Croissant Casserole
Step 1. Preheat your oven to 350°F so it’s ready when you need it. Grease a 9×13-inch baking dish well to prevent sticking.
Step 2. Cut or tear the croissants into large bite-sized pieces and arrange them in the prepared dish. I’ve learned that if your croissants are very fresh, toasting them at 300°F for 5-10 minutes first prevents sogginess.
Step 3. In a medium bowl, beat together the softened cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla until completely smooth with no lumps. Betty always says that patience here pays off in the final texture.
Step 4. Drop spoonfuls of the cream cheese mixture evenly over the croissants, then use a butter knife to swirl it slightly. Scatter the blueberries across the top for even distribution.
Step 5. In a large bowl, whisk together the eggs, milk, cream, 1/3 cup sugar, vanilla, cinnamon if using, and a pinch of salt until smooth and well combined.
Step 6. Slowly pour the custard over the entire croissant mixture, making sure all pieces get moistened. Through trial and error, I learned to gently press down on the croissants with a spatula so they start absorbing the liquid.
Step 7. Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes, though overnight works even better. The key I discovered is giving the croissants time to fully soak up that custard.
Step 8. When ready to bake, preheat the oven to 350°F, remove the cover, and bake for 40-45 minutes until the top is golden brown and the center is set. My family prefers when I let this Blueberry Cream Cheese Croissant Casserole rest for 10 minutes before serving so it firms up slightly.
Storage and Reheating Tips
I typically cover leftover casserole with foil and store it in the refrigerator for up to 3 days. The flavors actually meld together nicely overnight, making leftovers something to look forward to.
Betty’s freezing method works well if you want to prepare this ahead. Wrap individual portions tightly in plastic wrap and then foil before freezing for up to 3 months. Thaw overnight in the refrigerator before reheating.
For the best texture when reheating, I use a low oven around 300°F to restore some crispness to the top. Individual portions reheat nicely in the microwave for about 60-90 seconds, though the edges won’t be quite as crispy. Cover with foil if reheating a large portion to prevent over-browning.
Perfect Partners for This Casserole
This versatile Blueberry Cream Cheese Croissant Casserole pairs beautifully with both breakfast and dessert accompaniments.
- Crockpot breakfast casserole makes a great savory companion when you’re serving this as part of a brunch spread.
- Fresh whipped cream adds a light, airy contrast to the rich custard. A dollop on each serving makes it feel extra special.
- Maple syrup drizzle brings additional sweetness and that classic breakfast flavor. Warm syrup soaks into the croissants beautifully.
- Blueberry French Toast Casserole offers a similar flavor profile using regular bread for an alternative option.
- Extra fresh blueberries on the side add a burst of fresh fruit flavor. They also make the presentation more vibrant.
- Banana oatmeal high protein breakfast cookies provide a protein boost alongside this sweet breakfast treat.
FAQs
Brioche works wonderfully as a substitute and gives a more uniform texture. Regular bread can work but won’t have the same buttery richness.
No, you can use frozen blueberries straight from the freezer. They’ll release a bit more juice, which actually adds nice color to the custard.
The custard may not have baked long enough. Make sure the center reaches 160°F and appears set rather than jiggly before removing from the oven.
Blueberry Cream Cheese Croissant Casserole
Ingredients
Equipment
Method
- Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Cut or tear the croissants into large bite-sized pieces and place them evenly in the greased baking dish. If the croissants are fresh, toast them in a low oven at 300°F for 5 to 10 minutes to dry them out slightly.
- In a medium bowl, use a hand mixer or spoon to beat together the softened cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla extract until the mixture is smooth and creamy with no lumps remaining.
- Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to swirl the cream cheese slightly into the croissants. Evenly scatter the blueberries across the top.
- In a separate large bowl, whisk together the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 teaspoon vanilla extract, cinnamon (if using), and salt until fully combined and smooth.
- Slowly pour the custard over the entire croissant mixture, making sure all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they begin to absorb the custard mixture.
- Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results.
- When ready to bake, preheat the oven to 350°F. Remove the cover and bake the casserole for 40 to 45 minutes or until the top is golden brown and the center is set.
- Let it rest for 10 minutes before serving to allow it to firm up slightly.
- Dust with powdered sugar or top with maple syrup before serving if desired.
