Blueberry Cream Cheese Croissant Casserole: The Ultimate Decadent Brunch
Buttery croissants baked with a sweet cream cheese custard and juicy blueberries to create a soft, rich breakfast casserole with crisp golden edges—perfect for brunch or holiday mornings.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Casserole
- 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
For the Custard
- 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
Optional Topping
- Powdered sugar for dusting
- Extra blueberries or maple syrup
Instructions
1. Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
2. Cut or tear the croissants into large bite-sized pieces and spread them evenly in the prepared baking dish. If croissants are very fresh, lightly toast them at 300°F (150°C) for 5–10 minutes to dry slightly.
3. In a medium bowl beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy with no lumps.
4. Drop spoonfuls of the cream cheese mixture evenly over the croissants and gently swirl it into the bread with a butter knife.
5. Scatter the blueberries evenly across the croissant mixture.
6. In a large bowl whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until fully combined.
7. Slowly pour the custard mixture over the croissants, ensuring all pieces are moistened.
8. Gently press the croissants down with a spatula or your hands so they begin absorbing the custard.
9. Cover the dish and refrigerate for at least 30 minutes or overnight for best results.
10. Remove from the refrigerator, uncover, and bake for 40–45 minutes until the top is golden and the center is set.
11. Allow the casserole to rest for about 10 minutes before serving, then dust with powdered sugar or drizzle with maple syrup if desired.
Notes
Day-old croissants work best because they soak up the custard without becoming mushy.
Fresh or frozen blueberries both work well; frozen berries can be used straight from the freezer.
Letting the casserole chill before baking helps the croissants absorb the custard and improves texture.
Serve warm for brunch with powdered sugar, extra berries, or maple syrup.