Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants meets sweet cream cheese and fresh blueberries in this indulgent breakfast bake. Golden, custardy, and ready for your table.

# What You'll Need:

→ Croissant Base

01 - 6 large croissants (preferably day-old), cut into large cubes

→ Cream Cheese Mixture

02 - 8 oz (225 g) cream cheese, softened
03 - 1/3 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 - 1 1/2 cups (200 g) fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (to toss with blueberries, especially if using frozen)

→ Topping

10 - 2 tbsp powdered sugar (for dusting after baking)
11 - Maple syrup or whipped cream for serving (optional)

# Directions:

01 - Preheat oven to 350°F (180°C). Grease a 9x13-inch baking dish generously with butter or non-stick spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, beat together the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, whole milk, vanilla extract, and lemon zest, mixing until fully combined.
04 - Toss the blueberries with the all-purpose flour in a small bowl to coat evenly, which prevents sinking during baking. Sprinkle half of the blueberries over the croissant layer.
05 - Pour half of the cream cheese mixture over the croissants and berries. Layer with the remaining croissants and blueberries, then pour over the remaining cream cheese mixture, pressing down gently to ensure everything is well soaked.
06 - Let the assembled casserole rest for 10 minutes at room temperature to allow the croissants to absorb the custard. Alternatively, cover and refrigerate overnight for a make-ahead preparation.
07 - Bake in the preheated oven for 35-40 minutes, until the custard is set, the top is golden brown, and a knife inserted in the center comes out clean.
08 - Let the casserole cool for 10 minutes. Dust with powdered sugar and serve warm with maple syrup or whipped cream, if desired.

# Expert Tips:

01 -
  • It turns day old croissants into something so indulgent that guests will assume you spent hours preparing it.
  • The cream cheese custard seeps into every flaky crevice, creating pockets of sweetness that surprise you with each bite.
02 -
  • Do not skip the resting step because the custard needs time to soak into the croissants or you will end up with dry chunks in the middle.
  • If using frozen berries, do not thaw them first because thawed berries bleed purple liquid into the custard and make it look muddy instead of beautiful.
03 -
  • Tear the croissants by hand instead of cutting them with a knife because rough edges create more surface area for the custard to cling to.
  • Dust the powdered sugar through a fine sieve held high above the dish for the most even and elegant coverage.

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