Blueberry Cream Cheese Croissant Casserole (Printable Version)

Buttery croissants, cream cheese, and blueberries baked in a rich vanilla custard until golden and set.

# What You'll Need:

→ Pastry and Filling

01 - 6 large croissants, preferably day-old
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract

→ Custard

06 - 4 large eggs
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar

→ Topping

10 - 2 tbsp unsalted butter, melted
11 - Powdered sugar, for dusting (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Slice croissants into 1-2 inch pieces. Arrange half in the bottom of the prepared dish. Scatter half of the blueberries evenly on top.
03 - In a medium bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until smooth and creamy. Dollop or spread the mixture over the croissants and berries in the dish.
04 - Layer the remaining croissant pieces on top, followed by the remaining blueberries.
05 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until fully combined and smooth.
06 - Pour the custard evenly over the entire casserole. Gently press down on the croissants to help them absorb the liquid. Drizzle melted butter over the top. Let stand for 10 minutes.
07 - Bake uncovered for 35-40 minutes until golden brown and set. If the top begins to brown too quickly, cover loosely with foil during the last 10 minutes of baking.
08 - Let the casserole cool for 10 minutes before serving. Dust with powdered sugar if desired. Serve warm.

# Expert Advice:

01 -
  • Tastes like you spent hours in the kitchen but comes together in under twenty minutes of prep
  • The contrast of tangy cream cheese against sweet blueberries is absolutely magical
  • Feeds a crowd beautifully and makes your house smell like a fancy bakery
02 -
  • Do not skip the pressing step or you will have dry patches of croissant that never soak up the custard
  • The casserole might look slightly jiggly when you take it out but it firms up beautifully while resting
  • Fresh blueberries create the best presentation but frozen work fine if you drain them really well
03 -
  • Use day old croissants from a bakery rather than the grocery store bakery section for better texture
  • Add a tablespoon of lemon zest to the custard for brightness that cuts through all the richness

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