Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants baked in rich cream cheese custard with juicy blueberries for an effortless morning treat.

# What You Need:

→ Bread & Pastry

01 - 6 large croissants, preferably day-old, cut into 2-inch pieces

→ Dairy & Eggs

02 - 8 oz cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1/3 cup granulated sugar
07 - 2 tsp vanilla extract

→ Fruit

08 - 1 1/2 cups fresh or frozen blueberries

→ Toppings

09 - 2 tbsp powdered sugar, for dusting
10 - 1 tbsp lemon zest (optional)

# How-To:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly across the bottom of the prepared baking dish. Scatter blueberries and lemon zest (if using) uniformly over the croissant layer.
03 - In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until fully combined.
04 - Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in whole milk and heavy cream, whisking until the custard is smooth and pourable.
05 - Pour the custard mixture evenly over the croissants and blueberries. Gently press down on the croissant pieces to ensure they absorb the liquid. Let the casserole rest for 10 to 15 minutes.
06 - Bake uncovered for 35 to 40 minutes, or until the custard is set in the center and the top is lightly browned and puffed.
07 - Remove from the oven and allow to cool for 10 minutes. Dust generously with powdered sugar before serving warm.

# Expert Tips:

01 -
  • The custard soaks into every flaky layer of croissant and creates this impossibly creamy, almost bread pudding texture that tastes like something from a fancy bakery.
  • You can throw it together the night before, sleep in, and just pop it in the oven while the coffee brews.
  • Frozen blueberries work just as well as fresh, so you can make this year round without hunting for perfect fruit.
02 -
  • Do not skip the resting time because the croissants need those minutes to truly soak in the custard, or you will end up with dry patches in the middle.
  • If using frozen blueberries, expect to add about five extra minutes of bake time and resist the urge to stir them in, which turns everything purple.
03 -
  • Tear the croissants by hand instead of cutting them with a knife because the rough edges create more surface area for the custard to cling to.
  • Use the best vanilla you can find since it is one of the dominant flavors and a cheap one will flatten the whole dish.

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