Blueberry Cream Cheese Croissant Casserole (Printable)

Golden baked casserole with buttery croissants, cream cheese, and blueberries. An impressive yet simple morning dish perfect for feeding a crowd.

# What You Need:

→ Croissants

01 - 6 large croissants, day-old or slightly stale, cut into 1-inch pieces

→ Cream Cheese Mixture

02 - 8 oz cream cheese, softened
03 - ½ cup granulated sugar
04 - 1 tsp vanilla extract

→ Egg Mixture

05 - 4 large eggs
06 - 1 cup whole milk
07 - ½ cup heavy cream
08 - ¼ cup granulated sugar
09 - ½ tsp ground cinnamon
10 - ¼ tsp salt

→ Fruit

11 - 1½ cups fresh or frozen blueberries

→ Topping

12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp coarse sugar (optional)

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly in the prepared dish.
03 - In a medium bowl, beat the cream cheese with ½ cup sugar and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture over the croissants, distributing as evenly as possible. Sprinkle the blueberries evenly over the top.
05 - In a separate large bowl, whisk together eggs, milk, heavy cream, ¼ cup sugar, cinnamon, and salt until well combined.
06 - Pour the egg mixture evenly over the croissants, pressing down gently to ensure all pieces are moistened.
07 - Drizzle the melted butter over the top and sprinkle with coarse sugar, if using.
08 - Cover the dish with foil and bake for 30 minutes. Remove the foil and bake an additional 15 minutes, or until the casserole is golden and set.
09 - Let cool for 10 minutes before serving. Serve warm, optionally with powdered sugar or maple syrup.

# Expert Tips:

01 -
  • Its essentially a breakfast bread pudding that feels fancy but comes together with minimal effort
  • The contrast of tangy cream cheese against sweet blueberries creates the kind of balance that keeps everyone coming back for seconds
02 -
  • Assemble everything the night before and refrigerate uncovered. In the morning, let it sit at room temperature for 30 minutes while the oven preheats.
  • The casserole is done when the center no longer has a wobbly, liquid jiggle but still feels soft to the touch.
03 -
  • Tent the foil loosely rather than sealing it tight during the first bake to prevent the foil from sticking to the melting cheese
  • If the top browns too quickly, lay a piece of foil directly on the surface for the last 5 to 10 minutes

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