Blueberry Cream Cheese Croissant Casserole (Print version)

Buttery croissants baked with cream cheese, blueberries, and vanilla custard until golden and luscious.

# What goes in:

→ 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)

# Cooking steps:

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.
05 - Layer the remaining croissants and blueberries on top.
06 - In a separate bowl, whisk together eggs, milk, heavy cream, and 1/3 cup sugar until well combined and sugar dissolves.
07 - Pour the custard evenly over the casserole, pressing the croissants gently to ensure they absorb the liquid.
08 - Drizzle melted butter over the top. Let stand for 10 minutes to allow the bread to soak up the custard.
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.

# Tips from flavorandfeast:

01 -
  • It transforms humble leftovers into something that tastes like a fancy French patisserie spent hours on it
  • The combination of tangy cream cheese and sweet blueberries hits that perfect balance between indulgent and refreshing
  • You can assemble it the night before and wake up to breakfast practically making itself
02 -
  • Day-old croissants are actually superior to fresh ones here because they absorb the custard without collapsing into a bread pudding texture
  • That 10-minute resting time before baking is what transforms this from good to extraordinary, so dont skip it even if youre hungry
  • If the center seems jiggly when you take it out, trust that it will finish setting while it cools
03 -
  • Use an offset spatula to spread the cream cheese mixture if you want perfectly even layers, though rustic dollops look just as beautiful
  • Place your baking dish on a parchment-lined sheet pan to catch any potential bubble-over messes
  • The dish is best eaten the day its made, but leftovers make an incredible cold breakfast straight from the fridge

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