Description
This Blueberry Cream Cheese Croissant Casserole is a decadent and comforting breakfast or brunch dish featuring flaky croissants soaked in a creamy custard, swirled with luscious cream cheese, and studded with fresh blueberries. Baked to golden perfection, it offers a delightful combination of textures and flavors that make for an indulgent start to your day.
Ingredients
Scale
Croissant Base
- 6 large croissants, preferably day-old, cut into large chunks
- 1 cup fresh or frozen blueberries
Cream Cheese Mixture
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
Custard
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
For Serving (Optional)
- Powdered sugar, for dusting
- Extra blueberries or a drizzle of maple syrup
Instructions
- Prep the Croissants: Cut or tear the croissants into large bite-sized pieces and place them evenly in a greased 9×13-inch baking dish. If the croissants are fresh, toast them in a low oven at 300°F (150°C) for 5 to 10 minutes to dry them out slightly, which helps absorb the custard better.
- Make the Cream Cheese Mixture: In a medium bowl, use a hand mixer or spoon to beat together the softened cream cheese, sugar, and vanilla extract until the mixture is smooth and creamy with no lumps remaining, ensuring a rich and velvety swirl throughout the casserole.
- Dollup and Scatter: Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to gently swirl the cream cheese slightly into the croissants, then evenly scatter the blueberries on top for bursts of fruity flavor.
- Whisk the Custard: In a separate large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt until fully combined and smooth, which will create the delicious custard that soaks into the bread.
- Pour and Press: Slowly pour the custard over the entire croissant mixture, making sure all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they start absorbing the custard thoroughly.
- Chill or Bake: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results. This resting time allows the custard to soak deeply into the croissants, ensuring a custardy texture throughout. When ready to bake, preheat the oven to 350°F (175°C).
- Bake: Remove the cover and bake the casserole for 40 to 45 minutes or until the top is golden brown and the center is set. Let it rest for 10 minutes before serving to allow it to firm up slightly and make slicing easier.
Notes
- Using day-old croissants helps absorb the custard better and prevents them from becoming too soggy.
- You can prepare the casserole the night before, refrigerate it, and bake it fresh in the morning for convenience.
- If fresh blueberries aren’t available, frozen blueberries work well; just be sure to thaw and drain excess moisture.
- For an extra touch, dust the baked casserole with powdered sugar and serve with maple syrup or additional fresh blueberries.
- Ground cinnamon is optional but adds a warm, spiced flavor to the custard.
