Blueberry Cream Cheese Croissant Casserole (Print Version)
Buttery croissants layered with creamy cheesecake filling and sweet blueberries, baked until golden. A luscious breakfast or brunch centerpiece.
# What You Need:
→ Croissant Base
01 - 5-6 large buttery croissants, preferably day-old, cut into 2-inch pieces
→ Berry Layer
02 - 1 1/2 cups fresh or frozen blueberries
→ Cream Cheese Custard
03 - 8 oz cream cheese, softened to room temperature
04 - 1/3 cup granulated sugar
05 - 2 large eggs
06 - 2/3 cup whole milk
07 - 1/3 cup heavy cream
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon (optional)
→ Topping
10 - 1 tablespoon turbinado sugar or granulated sugar (optional)
11 - Powdered sugar, for dusting (optional)
# How-To Steps:
01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Scatter the croissant pieces evenly across the bottom of the prepared baking dish. Sprinkle the blueberries in an even layer over the croissants.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer or whisk until smooth and creamy.
04 - Add the eggs, whole milk, heavy cream, vanilla extract, and lemon zest to the cream cheese mixture. Whisk until completely combined and no lumps remain.
05 - Pour the custard mixture evenly over the croissant and blueberry layers. Gently press the croissant pieces down with a spatula so they absorb the custard liquid.
06 - Sprinkle the turbinado sugar evenly over the top for a golden, crunchy finish.
07 - Bake uncovered for 40-45 minutes, or until the center is firmly set and the top is golden brown.
08 - Remove from the oven and let rest for 10-15 minutes before slicing. Dust with powdered sugar if desired and serve warm or at room temperature.
# Expert Tips:
01 -
- It turns stale bakery croissants into something that tastes like a cross between bread pudding and cheesecake.
- You can assemble everything the night before and just pop it in the oven when you wake up.
02 -
- If you use frozen blueberries, do not thaw them first or you will end up with a soggy purple mess.
- Pressing the croissants into the custard is the step that separates a dry casserole from a luscious one.
03 -
- Tear the croissants into uneven pieces rather than uniform cubes for better texture variation throughout the casserole.
- The casserole is at its absolute best about 15 minutes out of the oven when it is still warm but has set enough to cut clean slices.