Blueberry Cream Cheese Croissant Casserole (Printable)
Buttery croissants baked with sweet blueberries and luscious cream cheese filling for a golden, comforting breakfast.
# 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
# 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 baking 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.
08 - Cover the dish with foil and bake for 30 minutes.
09 - Remove the foil and bake an additional 15 minutes, or until the casserole is golden and set.
10 - Let cool for 10 minutes before serving. Serve warm with powdered sugar or maple syrup if desired.
# Expert Suggestions:
01 -
- It turns basic grocery store croissants into something that tastes like it came from a fancy brunch spot
- The cream cheese pockets create these incredible little bursts of richness throughout every bite
02 -
- Fresh croissants will turn into a weird bread pudding situation, so please use day old ones or let them sit out overnight
- That foil cover in the first 30 minutes keeps the top from burning while the inside cooks through
03 -
- Let your cream cheese soften on the counter for at least an hour, trying to beat cold cream cheese will leave you with frustrating lumps
- If the top is browning too fast, tent it with foil earlier than the recipe suggests