Blueberry Cream Cheese Croissant Casserole (Printable Version)

Buttery croissants baked with sweet cream cheese swirls and bursts of fresh blueberries

# What You'll Need:

→ Croissant Base

01 - 6 large croissants, preferably day-old, cut into large cubes

→ Cream Cheese Custard

02 - 8 oz cream cheese, softened to room temperature
03 - 1/3 cup granulated sugar
04 - 2 large eggs
05 - 1 cup whole milk
06 - 1 tsp pure vanilla extract
07 - Zest of 1 lemon (optional)

→ Blueberry Layer

08 - 1 1/2 cups fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (for tossing with blueberries)

→ Topping & Service

10 - 2 tbsp powdered sugar for dusting
11 - Maple syrup or whipped cream for serving (optional)

# How to Make It:

01 - Preheat oven to 350°F. Generously grease a 9x13-inch baking dish with butter or nonstick cooking spray.
02 - Arrange half of the cubed croissants in an even layer across the bottom of the prepared baking dish.
03 - In a medium mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, whole milk, vanilla extract, and lemon zest, then mix until fully combined and uniform in consistency.
04 - Place the blueberries in a small bowl and gently toss with the all-purpose flour to coat evenly. This prevents the berries from sinking during baking, especially important when using frozen blueberries.
05 - Sprinkle half of the flour-coated blueberries over the first croissant layer. Pour half of the cream cheese custard mixture evenly over the croissants and berries. Layer the remaining croissant cubes on top, followed by the remaining blueberries. Pour the rest of the custard mixture over everything, pressing down gently so the croissants absorb the liquid.
06 - Allow the assembled casserole to rest at room temperature for 10 minutes so the croissants fully soak up the custard. Alternatively, cover tightly and refrigerate overnight for a make-ahead preparation.
07 - Bake in the preheated oven for 35 to 40 minutes until the custard is set, the top is golden brown, and a knife inserted near the center comes out clean.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar using a sieve. Serve warm with maple syrup or whipped cream on the side if desired.

# Expert Insights:

01 -
  • It turns day old croissants into something that tastes far more impressive than the effort it takes to make it.
  • The cream cheese custard soaks into every layer, making each bite rich without being heavy.
  • You can assemble it the night before and just bake it in the morning, which makes brunch hosting almost effortless.
02 -
  • Do not skip the resting time because the custard needs those minutes to truly soak into the croissant cubes for the right texture.
  • Frozen blueberries will bleed more color into the custard than fresh ones, so the flour toss really matters if you go that route.
03 -
  • Tear a few croissant pieces larger than others so you get a mix of soft custardy bites and crispy golden corners in every serving.
  • If you are making this ahead, pull it from the fridge while the oven preheats so the baking dish is not ice cold going into a hot oven.

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