Blueberry Cream Cheese Croissant Casserole

Blueberry cream cheese croissant casserole layers buttery croissant bread with a sweet cream cheese custard and juicy blueberries. This feels like a cross between blueberry croissant bake and blueberry bread pudding, with soft middles and crisp edges.

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Prep Time 20

Cook Time 45

Soaking Time 30

Total Time 1 5

Servings: 8 portions

Course: Breakfast, Brunch, Dessert

Cuisine: American, French

Calories: 555

Ingredients Equipment Method Notes

Ingredients

6 large croissants preferably day-old, cut into large chunks
1 cup fresh or frozen blueberries
8 oz cream cheese softened
1/3 cup granulated sugar for cream cheese mixture
1 teaspoon vanilla extract for cream cheese mixture
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar for custard
1 teaspoon vanilla extract for custard
1/2 teaspoon ground cinnamon optional
1 pinch salt
Powdered sugar for dusting, optional

Equipment

9x13 inch baking dish
medium bowl
large bowl
Hand mixer or whisk
Aluminum foil

Method

Preheat oven to 350°F and grease a 9x13-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.

Etekcity Food Kitchen Scale - Kitchen Equipment Recommendation

Notes

Day-old croissants work best because they absorb the custard without becoming too soggy. Fresh or frozen blueberries can be used without thawing. Brioche can be substituted for croissants for a more uniform texture. If croissants are fresh, toast them first to dry them out. Beat cream cheese mixture until completely smooth. Let croissants soak in custard for at least 30 minutes for best absorption.