Blueberry Cream Cheese Croissant Casserole (Printable)
Buttery croissants layered with cream cheese and blueberries, baked in a sweet custard until golden.
# 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)
# Method:
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 and 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.
04 - Dollop or spread the cream cheese mixture over the croissants and berries, covering evenly.
05 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
06 - In a separate bowl, whisk together eggs, milk, heavy cream, and 1/3 cup sugar until well combined and smooth.
07 - Pour the custard evenly over the casserole, pressing the croissants gently to help them absorb the liquid.
08 - Drizzle melted butter over the top. Let stand for 10 minutes to allow the croissants to fully soak.
09 - 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.
10 - Let cool for 10 minutes before dusting with powdered sugar. Serve warm.
# Expert Hints:
01 -
- Day-old croissants actually work better than fresh ones for soaking up all that creamy custard
- You can assemble it the night before and just pop it in the oven when guests arrive
02 -
- Don't rush the soaking time or you'll have dry spots in the middle
- Covering with foil too early will steam the top instead of crisping it
03 -
- Use slightly stale croissants from your local bakery's day-old section
- Really press the bread down into the custard so every piece gets soaked