Blueberry Cream Cheese Croissant Casserole (Print version)
Buttery croissants meet creamy cheese and sweet blueberries in this golden breakfast bake perfect for special mornings.
# What goes in:
→ Croissants
01 - 6 large day-old croissants, cut into 1-inch cubes
→ Cream Cheese Mixture
02 - 8 oz (225 g) cream cheese, softened to room temperature
03 - ⅓ cup (80 g) granulated sugar
04 - 2 large eggs
05 - 1 cup (240 ml) whole milk
06 - 1 tsp pure vanilla extract
07 - Zest of 1 lemon (optional)
→ Blueberry Layer
08 - 1½ cups (200 g) fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (for tossing with blueberries)
→ Topping
10 - 2 tbsp powdered sugar (for dusting after baking)
11 - Maple syrup or whipped cream for serving (optional)
# Cooking steps:
01 - Preheat oven to 350°F (180°C). Generously grease a 9×13-inch baking dish with butter or nonstick spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish, creating a uniform base layer.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer or whisk until completely smooth and creamy. Add the eggs, whole milk, vanilla extract, and lemon zest, then mix until well combined and no lumps remain.
04 - Place the blueberries in a small bowl and toss gently with the all-purpose flour to coat evenly. This prevents the berries from sinking during baking, especially important when using frozen blueberries.
05 - Sprinkle half of the flour-coated blueberries over the first croissant layer. Pour half of the cream cheese custard mixture evenly over the croissants and berries. Arrange the remaining croissant cubes on top, followed by the remaining blueberries. Pour the rest of the custard mixture over everything, pressing down gently with a spatula or your hands to ensure the croissants soak up the liquid.
06 - Allow the assembled casserole to rest at room temperature for 10 minutes so the croissants absorb the custard. Alternatively, cover tightly and refrigerate overnight for a make-ahead option.
07 - Bake in the preheated oven for 35 to 40 minutes, until the top is golden brown and the center is set with only a slight jiggle. A knife inserted near the center should come out mostly clean.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar using a sieve. Serve warm with maple syrup or whipped cream on the side, if desired.
# Tips from flavorandfeast:
01 -
- It turns stale bakery croissants into something so indulgent that guests will assume you spent all morning on it.
- The cream cheese custard soaks into every layer, making each bite simultaneously crispy and pillowy soft.
02 -
- If you skip the resting step the custard will not absorb evenly and you will end up with dry patches alongside soggy ones.
- Frozen blueberries bleed more color into the custard, which looks beautiful but can turn the whole dish purple if you do not toss them in flour first.
03 -
- Tear a few croissant pieces larger than others because those bigger chunks create the most irresistible crispy bits on top.
- A microplane zester makes quick work of the lemon zest and releases far more aromatic oils than a standard grater.