Blueberry Cream Cheese Croissant Casserole (Printable)

Golden baked croissant pudding dotted with sweet blueberries and swirled with cream cheese custard

# What you'll need:

→ Croissants

01 - 6 large croissants, day-old or slightly stale, cut into 1-inch pieces

→ Cream Cheese Mixture

02 - 8 oz cream cheese, softened
03 - ½ cup granulated sugar
04 - 1 tsp vanilla extract

→ Egg Mixture

05 - 4 large eggs
06 - 1 cup whole milk
07 - ½ cup heavy cream
08 - ¼ cup granulated sugar
09 - ½ tsp ground cinnamon
10 - ¼ tsp salt

→ Fruit

11 - 1½ cups fresh or frozen blueberries

→ Topping

12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp coarse sugar

# Directions:

01 - Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly in the prepared dish.
03 - In a medium bowl, beat the cream cheese with ½ cup sugar and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture over the croissants, distributing as evenly as possible. Sprinkle the blueberries evenly over the top.
05 - In a separate large bowl, whisk together eggs, milk, heavy cream, ¼ cup sugar, cinnamon, and salt until well combined.
06 - Pour the egg mixture evenly over the croissants, pressing down gently to ensure all pieces are moistened.
07 - Drizzle the melted butter over the top and sprinkle with coarse sugar, if using.
08 - Cover the dish with foil and bake for 30 minutes.
09 - Remove the foil and bake an additional 15 minutes, or until the casserole is golden and set.
10 - Let cool for 10 minutes before serving. Serve warm, optionally with powdered sugar or maple syrup.

# Expert Suggestions:

01 -
  • It turns humble leftover croissants into something that tastes like it came from a fancy brunch spot
  • The cream cheese pockets create these little surprise pockets of tangy sweetness in every bite
  • You can assemble it the night before and wake up to breakfast practically making itself
02 -
  • Fresh croissants will turn into a soggy mess so plan ahead and let them sit out overnight
  • The custard should almost completely cover the croissants so press them down to ensure even absorption
  • If the top browns too quickly while covered simply tent the foil loosely rather than sealing it tight
03 -
  • Cut the cream cheese mixture into smaller dollops than you think necessary so every serving gets those tangy pockets
  • Use room temperature ingredients to prevent the cold cream cheese from seizing up when you try to spread it

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