Blueberry Cream Cheese Croissant Casserole (Printable)
Buttery croissant pieces baked in a rich cream cheese custard with sweet blueberries until golden and set.
# What You'll Need:
→ Bread & Pastry
01 - 6 large day-old croissants, cut into 2-inch pieces
→ Dairy & Eggs
02 - 8 oz cream cheese, softened to room temperature
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 & Additions
09 - 2 tbsp powdered sugar, for dusting
10 - 1 tbsp lemon zest (optional)
# How To Make:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange 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 with an electric mixer until completely smooth and free of lumps. Add granulated sugar and vanilla extract, blending until fully incorporated.
04 - Add eggs one at a time, beating well after each addition until smoothly combined. Pour in whole milk and heavy cream, whisking until the custard is silky and pourable with no streaks remaining.
05 - Pour the custard mixture evenly over the croissants and blueberries. Gently press down on the croissant pieces to submerge them and ensure thorough soaking throughout the casserole.
06 - Allow the assembled casserole to rest at room temperature for 10 to 15 minutes, giving the croissants time to fully absorb the custard.
07 - Bake uncovered for 35 to 40 minutes until the custard is firmly set in the center and the top is golden brown.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar and serve warm.
# Expert Tips:
01 -
- It uses simple ingredients you probably already have sitting in your fridge after a grocery run.
- The custard soaks into every flaky layer overnight so you just bake and eat in the morning.
- Frozen blueberries work beautifully which means you can make this any time of year.
02 -
- Do not skip the resting time because the croissants need those minutes to drink the custard or you will end up with a watery mess at the bottom of the pan.
- Frozen blueberries will not need thawing but may add about five extra minutes to your bake time.
03 -
- Toss the blueberries in a light coating of flour before adding them to prevent them from sinking straight to the bottom during baking.
- A sprinkle of sliced almonds over the top before it goes into the oven adds a welcome crunch that contrasts the creamy custard perfectly.