Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants soaked in vanilla custard with juicy blueberries and cream cheese

# What You'll Need:

→ Bread & Pastry

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

→ Dairy

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

→ Additions & Toppings

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

# Directions:

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 prepared baking dish. Scatter blueberries and lemon zest, if using, over the croissant layer in an even distribution.
03 - In a large mixing bowl, beat the cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing until fully combined.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the whole milk and heavy cream, whisking until the custard is smooth and pourable.
05 - Pour the cream cheese custard evenly over the croissants and blueberries. Gently press down on the croissant pieces to ensure they absorb the liquid mixture.
06 - Allow the assembled casserole to rest for 10 to 15 minutes at room temperature so the croissants fully soak up the custard.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is firmly set and the top is lightly golden brown.
08 - Remove from the oven and let cool for 10 minutes. Dust with powdered sugar and serve warm.

# Expert Tips:

01 -
  • The custard soaks into day old croissants and transforms them into something between bread pudding and french toast without any fuss.
  • You can assemble everything the night before so your morning is free for coffee and good company.
02 -
  • Do not skip the resting time before baking or the croissants will stay dry in spots and the custard will pool at the bottom instead of soaking through evenly.
  • If using frozen blueberries expect to add about five extra minutes of bake time and know that the batter may turn slightly purple around the berries which is completely fine.
03 -
  • Tear a few croissant pieces larger than others because those chunky bits rise above the custard and get irresistibly crispy on top.
  • Dust the powdered sugar through a small fine mesh sieve for an even delicate coating that looks like freshly fallen snow.

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