Blueberry Cream Cheese Croissant Casserole (Printable version)
Buttery croissants soaked in creamy vanilla custard with juicy blueberries, baked until golden and set.
# What you need:
→ Bread & Pastry
01 - 6 large croissants, preferably day-old, cut into 2-inch pieces
→ Dairy
02 - 8 oz cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1/3 cup granulated sugar
07 - 2 tsp vanilla extract
→ Fruit
08 - 1 1/2 cups fresh or frozen blueberries
→ Additions & Toppings
09 - 2 tbsp powdered sugar, for dusting
10 - 1 tbsp lemon zest (optional)
# How To:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly across the bottom of the prepared baking dish. Scatter blueberries and lemon zest (if using) uniformly over the croissant layer.
03 - In a large mixing bowl, beat the softened cream cheese until completely smooth. Add granulated sugar and vanilla extract, mixing until well combined.
04 - Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Pour in the whole milk and heavy cream, whisking until the custard is silky and pourable with no lumps remaining.
05 - Pour the cream cheese custard evenly over the croissants and blueberries. Gently press down on the croissant pieces to submerge them slightly and ensure even soaking throughout.
06 - Let the assembled casserole rest at room temperature for 10 to 15 minutes, allowing the croissants to fully absorb the custard mixture.
07 - Bake uncovered for 35 to 40 minutes, or until the custard is fully set in the center and the top is lightly golden brown.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar and serve warm.
# Expert Advice:
01 -
- It turns day old croissants into something so indulgent that guests will assume you spent hours preparing it.
- The cream cheese custard seeps into every flaky layer and creates pockets of richness that taste like the best part of a Danish pastry.
02 -
- If you skip the resting step the croissants will stay dry in spots and you will end up with chewy corners that nobody wants to eat.
- Frozen blueberries work beautifully but they release more liquid, so expect a slightly longer bake time by about five to seven minutes.
03 -
- Room temperature eggs and cream cheese blend into the smoothest custard, so take everything out of the fridge first thing in the morning.
- Dab the croissant pieces in the custard one by one before scattering them if you want every single bite to be soaked through rather than leaving it to chance.