Description
Buttery croissants baked in a rich vanilla custard with sweet cream cheese and juicy blueberries, creating a soft, creamy breakfast casserole with crisp golden edges.
Ingredients
- 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
- 1 tsp vanilla extract
- 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
- Powdered sugar, for dusting (optional)
- Extra blueberries or maple syrup for serving (optional)
Instructions
1. 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 very fresh, toast them in a 300°F (150°C) oven for 5–10 minutes to dry them slightly.
2. In a medium bowl beat together the softened cream cheese, sugar, and vanilla extract until smooth and creamy with no lumps.
3. Drop spoonfuls of the cream cheese mixture over the croissants in the baking dish. Use a knife to gently swirl it into the croissants, then scatter the blueberries evenly on top.
4. In a large bowl whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt until fully combined.
5. Slowly pour the custard mixture over the croissants, making sure all pieces are moistened. Gently press the croissants down so they begin absorbing the custard.
6. Cover the dish and refrigerate for at least 30 minutes or overnight for best results. When ready to bake, preheat the oven to 350°F (175°C).
7. Remove the cover and bake for 40–45 minutes or until the top is golden brown and the center is set.
8. Allow the casserole to rest for about 10 minutes before serving so it firms up slightly. Dust with powdered sugar or serve with maple syrup if desired.
Notes
Day-old croissants work best because they absorb the custard without becoming soggy.
Fresh or frozen blueberries can be used; if using frozen, do not thaw them first.
For extra sweetness, dust the casserole with powdered sugar before serving or drizzle with maple syrup.
This casserole can be assembled the night before and baked the next morning for an easy brunch.