Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants meet sweet cream cheese and fresh blueberries in this indulgent breakfast bake. Perfect for special brunches.

# Ingredient List:

→ 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 blueberries)

→ Finishing

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

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, beat softened 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. This step is especially important when using frozen berries.
05 - Sprinkle half of the flour-coated blueberries over the first layer of croissants. Pour half of the cream cheese custard mixture evenly over the croissants and berries. Layer the remaining croissant cubes on top, followed by the remaining blueberries. Pour the rest of the custard mixture 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 preparation.
07 - Bake on the center rack for 35 to 40 minutes, until the custard is set, the top is golden brown, and a knife inserted in the center comes out clean.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar through a sieve. Serve warm with maple syrup or whipped cream on the side if desired.

# Expert Tips:

01 -
  • It turns leftover croissants into something so luxurious nobody will believe you threw it together in fifteen minutes.
  • The cream cheese layer sets into a custardy filling that tastes like the inside of a really good Danish pastry.
  • You can assemble it the night before and just pop it in the oven while the coffee brews.
02 -
  • Do not skip the resting time before baking because those ten minutes are the difference between custardy perfection and dry uneven patches.
  • Frozen blueberries will bleed more color into the custard than fresh ones, so the flour toss really does matter here.
03 -
  • Use the cheapest bakery croissants you can find because the buttery dense ones actually hold their structure better than the flaky artisan varieties.
  • If your cream cheese has cold lumps that refuse to blend, push the whole mixture through a fine mesh strainer before pouring it over the croissants for guaranteed silkiness.

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