Blueberry Cream Cheese Croissant Casserole (Printable version)

Buttery croissants layered with cream cheese and fresh blueberries, baked until golden. An easy make-ahead 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:

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 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. Remove the foil and bake an additional 15 minutes, or until the casserole is golden and set.
09 - Let cool for 10 minutes before serving. Serve warm, optionally with powdered sugar or maple syrup.

# Expert Advice:

01 -
  • It transforms humble dayold croissants into something that tastes like it came from a fancy French bakery
  • The cream cheese pockets create these irresistible gooey layers that everyone fights over
  • You can assemble it the night before and just pop it in the oven morningof
02 -
  • I once rushed and added the egg mixture while the cream cheese was still in cold chunks and ended up with weird clumps throughout
  • Fresh blueberries will burst more dramatically but frozen ones release more juice making extra pockets of jammy goodness
03 -
  • Use an electric mixer for the cream cheese layer because hand mixing can leave tiny lumps that never fully blend in
  • If your croissants are super fresh toast them lightly at 350°F for 10 minutes first to dry them out

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