Blueberry Cream Cheese Croissant Casserole
A golden, flaky croissant bake layered with tangy cream cheese and sweet blueberries, soaked in a vanilla custard and baked until perfectly set. Great for brunch, Easter, or any potluck.
Equipment
- 9x13-inch baking dish
- Mixing Bowl
- Whisk
Ingredients
- 6 large croissants, torn into chunks day-old preferred
- 8 oz cream cheese, softened and cubed
- 1.5 cups fresh or frozen blueberries
- 4 large eggs
- 1 cup whole milk
- 0.5 cup heavy cream
- 0.33 cup granulated sugar
- 2 tsp vanilla extract
- 1 tsp lemon zest
- 0.25 tsp cinnamon
- 1 pinch salt
- powdered sugar for serving optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking dish.
- Layer half the croissant chunks into the dish evenly.
- Add cream cheese cubes and most of the blueberries over the first layer.
- Top with remaining croissant pieces.
- Whisk eggs, milk, cream, sugar, vanilla, lemon zest, cinnamon, and salt together until smooth.
- Pour custard evenly over the dish, pressing croissants down gently to absorb.
- Scatter remaining blueberries on top.
- Rest for 15 minutes or refrigerate overnight before baking.
- Bake uncovered for 40 to 45 minutes until golden on top and just set in the center.
- Cool for 10 minutes, then dust with powdered sugar and serve.
Notes
- Day-old croissants absorb custard better than fresh ones.
- Soften cream cheese fully to avoid cold dense pockets.
- Add 5 minutes to bake time if cooking straight from the refrigerator.
- Freezes well for up to 6 weeks, wrapped in individual portions.