Description
This Blueberry Cream Cheese Croissant Casserole features tender, flaky croissants soaked in a rich custard, studded with juicy blueberries and pockets of melted cream cheese. It's an experience that makes any morning feel like a celebration.
Ingredients
Scale
8 large day-old croissants
8 ounces Cream Cheese, softened
1 ½ cups Fresh Blueberries
6 large Eggs
1 ½ cups Whole Milk
½ cup Granulated Sugar
2 teaspoons Pure Vanilla Extract
½ teaspoon Ground Cinnamo
¼ teaspoon Salt
2 tablespoons Unsalted Butter, melted
2 tablespoons Light Brown Sugar
1 tablespoon Granulated Sugar
Powdered Sugar, for dusting (optional)
Maple Syrup, for serving (optional)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with some melted butter
- Tear the croissants into 1-inch pieces and arrange half of them in the greased baking dish
- Scatter half of the cream cheese cubes and half of the blueberries over the croissants, then layer with the remaining croissant pieces, cream cheese, and blueberries
- Whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth, then pour evenly over the layered croissants and toppings
- Cover and refrigerate for at least 4 hours, or overnight for best results
- Before baking, allow the casserole to sit at room temperature for about 20-30 minutes, then sprinkle with the sugar topping and drizzle with butter
- Bake for 45-55 minutes until golden brown and set in the center
- Let rest for 10-15 minutes, then serve warm with powdered sugar and maple syrup if desired
Notes
For best results, use day-old croissants.
Can be made ahead of time by soaking overnight.
- Prep Time: 20 mins
- Cook Time: 50 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 450-500 kcal
- Sugar: 20-25 g
- Sodium: 320-350 mg
- Fat: 28-32 g
- Saturated Fat: 16-18 g
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 42-48 g
- Fiber: 2-3 g
- Protein: 12-14 g
- Cholesterol: 180-200 mg