Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissant cubes soaked in sweet cream cheese custard dotted with fresh blueberries, baked until golden

# What You'll Need:

→ Croissant Base

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

→ Cream Cheese Custard

02 - 8 oz cream cheese, softened to room temperature
03 - 1/3 cup granulated sugar
04 - 2 large eggs
05 - 1 cup whole milk
06 - 1 tsp pure vanilla extract
07 - Zest of 1 lemon (optional)

→ Blueberry Layer

08 - 1 1/2 cups fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (for tossing with blueberries)

→ Topping and Garnish

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

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, beat cream cheese and granulated sugar together until smooth and creamy. Add eggs, whole milk, vanilla extract, and lemon zest, mixing until fully combined and no lumps remain.
04 - Place blueberries in a small bowl and toss with all-purpose flour to coat evenly, which prevents them from sinking during baking. Sprinkle half of the coated blueberries over the croissant layer.
05 - Pour half of the cream cheese custard over the first layer of croissants and blueberries. Arrange the remaining croissant cubes on top, followed by the remaining blueberries. Pour the rest of the custard over everything, pressing down gently so the croissants absorb the liquid.
06 - Allow the assembled casserole to rest for 10 minutes at room temperature so the croissants fully soak up the custard. Alternatively, cover tightly and refrigerate overnight for a make-ahead option.
07 - Bake in the preheated oven for 35 to 40 minutes, until the center is set, the top is golden brown, and a knife inserted in the middle comes out clean.
08 - Let the casserole cool for 10 minutes. Dust generously with powdered sugar and serve warm with maple syrup or whipped cream on the side if desired.

# Expert Suggestions:

01 -
  • It turns day old croissants into something that tastes like it came from a bakery display case.
  • The cream cheese custard seeps into every flaky layer and creates pockets of sweetness you did not know were possible.
  • You can assemble it the night before and just bake it in the morning without any extra effort.
02 -
  • Do not skip the resting step because the croissants need time to drink up the custard or you will end up with dry pockets in the center.
  • Frozen blueberries will bleed purple streaks into the custard and that is completely normal, so do not panic when you see it.
03 -
  • Use the cheapest stale croissants you can find because they actually perform better than expensive fresh ones in this recipe.
  • Substituting half the milk with heavy cream transforms this from a breakfast dish into something worthy of a holiday dessert table.

Go Back