Blueberry Cream Cheese Croissant Casserole
Blueberry cream cheese croissant casserole layers buttery croissant bread with a sweet cream cheese custard and juicy blueberries. I soak torn croissants in a rich egg mixture, add spoonfuls of blueberry cream cheese, and bake until golden. This feels like a cross between blueberry croissant bake and blueberry bread pudding, with soft middles and crisp edges.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Hand mixer or sturdy spoon
- Whisk
- Butter knife or spatula
- Foil or plastic wrap
Ingredients
Ingredients
- 6 large croissants, preferably day-old, cut into large chunks
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
- Powdered sugar, for dusting Optional topping
- Extra blueberries or a drizzle of maple syrup Optional topping
Instructions
Instructions
- PREP THE CROISSANTS: Cut or tear the croissants into large bite-sized pieces and place them evenly in a greased 9x13-inch baking dish. If the croissants are fresh, toast them in a low oven at 300°F (150°C) for 5 to 10 minutes to dry them out slightly.
- MAKE THE CREAM CHEESE MIXTURE: In a medium bowl, use a hand mixer or spoon to beat together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy with no lumps remaining.
- DOLLUP AND SCATTER: Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to swirl the cream cheese slightly into the croissants. Evenly scatter the blueberries across the top.
- WHISK THE CUSTARD: In a separate large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt until fully combined and smooth.
- POUR AND PRESS: Slowly pour the custard over the entire croissant mixture, making sure all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they begin to absorb the custard mixture.
- CHILL OR BAKE: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results. When ready to bake, preheat the oven to 350°F (175°C).
- BAKE: Remove the cover and bake the casserole for 40 to 45 minutes or until the top is golden brown and the center is set. Let it rest for 10 minutes before serving to allow it to firm up slightly.
Notes
This recipe feels like a cross between blueberry croissant bake and blueberry bread pudding, with soft middles and crisp edges.