Blueberry Cream Cheese Croissant Casserole (Printer-Friendly)
Buttery croissants layered with cream cheese and fresh blueberries, baked in a vanilla custard until golden.
# What You'll 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 extract 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. Drizzle melted butter over the top. Press the croissants gently to ensure even soaking. Let stand for 10 minutes.
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 texture and flavor.
# Expert Advice:
01 -
- Transforms ordinary day-old croissants into something that tastes like you spent hours at it
- The creamy custard gets into every buttery nook and cranny, making each bite impossibly rich
02 -
- Rushing the soaking time means you will bite into dry patches of croissant—nobody wants that disappointment
- Using warm eggs can cause the butter in the custard to seize up into tiny, unappealing lumps
03 -
- Cover the dish with foil during the last 5 minutes if the edges are getting too dark
- The center should still have a slight jiggle when you remove it from the oven