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Blueberry Cream Cheese Croissant Casserole

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Transform leftover croissants into a delightful breakfast casserole layered with creamy cheese and fresh blueberries.

Ingredients

Scale
  • 6 large croissants (preferably day-old, cut into large chunks)
  • 1 cup fresh or frozen blueberries
  • 8 oz cream cheese (softened)
  • 1/3 cup granulated sugar (for cream cheese mixture)
  • 1 teaspoon vanilla extract (for cream cheese mixture)
  • 4 large eggs
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • 1/3 cup granulated sugar (for custard)
  • 1 teaspoon vanilla extract (for custard)
  • 1/2 teaspoon ground cinnamon (optional)
  • 1 pinch salt
  • Powdered sugar (for dusting, optional)

Instructions

  1. Preheat your oven to 350°F and grease a 9×13-inch baking dish with butter or cooking spray to prevent sticking.
  2. Cut or tear the croissants into large bite-sized pieces and place them evenly in the greased baking dish.
  3. Beat together the softened cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Drop spoonfuls of the cream cheese mixture evenly over the croissants, and gently swirl it into the croissants.
  5. Whisk together the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 teaspoon vanilla extract, cinnamon (if using), and a pinch of salt until fully combined.
  6. Pour the custard mixture over the croissants, ensuring all pieces are moistened.
  7. Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes, or ideally overnight.
  8. Remove the cover and bake for 40 to 45 minutes until golden brown and the center is set.
  9. Let the casserole rest for about 10 minutes before serving.
  10. Dust with powdered sugar or drizzle with maple syrup before serving.

Notes

Use day-old croissants for better absorption of custard. Feel free to substitute blueberries with other fruits like raspberries or strawberries.

Nutrition

Find it online: https://tashirecipez.com/blueberry-cream-cheese-croissant-casserole/

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