Blueberry Cream Cheese Croissant Casserole (Print)

Flaky croissants layered with cream cheese and blueberries, baked in a rich custard until golden and bubbly.

# What You Need:

→ Pastry and Filling

01 - 6 large croissants, preferably day-old
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract

→ Custard

06 - 4 large eggs
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar

→ Topping

10 - 2 tbsp unsalted butter, melted
11 - Powdered sugar, for dusting (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Slice croissants into 1–2 inch pieces. Arrange half in the bottom of the prepared dish and scatter half of the blueberries on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla until smooth and creamy. Dollop or spread the mixture over the croissants and berries.
04 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
05 - In a separate bowl, whisk together eggs, milk, heavy cream, and 1/3 cup sugar until well combined and smooth.
06 - Pour the custard evenly over the casserole, pressing the croissants gently to help them absorb the liquid. Drizzle melted butter over the top. Let stand for 10 minutes to allow soaking.
07 - Bake uncovered for 35–40 minutes until golden brown and set. If the top browns too quickly, cover loosely with foil during the last 10 minutes of baking.
08 - Let cool for 10 minutes before dusting with powdered sugar. Serve warm for best results.

# Expert Advice:

01 -
  • It transforms ordinary croissants into something that tastes like you spent hours at a French patisserie
  • The contrast between tangy cream cheese and sweet bursts of blueberry keeps every bite interesting
02 -
  • Don't skip the 10-minute soak time or you'll have dry patches of bread in the finished dish
  • If the top starts browning too fast tent it with foil but don't seal it tight or the steam will make it soggy
03 -
  • Use a serrated knife to saw through the croissants without crushing them
  • Let the cream cheese sit out for at least an hour so it blends without lumps

Go Back