Blueberry Cream Cheese Croissant Casserole (Printable Version)
Buttery croissants layered with cream cheese and blueberries, baked in a vanilla custard until golden.
# Ingredient List:
→ Pastry and Filling
01 - 6 large croissants, preferably day-old, sliced into 1-2 inch pieces
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened to room temperature
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract
→ Custard Base
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)
# Step-by-Step Instructions:
01 - Preheat oven to 350°F and generously grease a 9x13-inch baking dish with butter or cooking spray.
02 - Arrange half the sliced croissants in the bottom of the prepared dish. Scatter half the blueberries evenly over the croissants.
03 - In a medium bowl, beat cream cheese, 1/2 cup sugar, and vanilla extract until completely smooth and creamy, about 2 minutes.
04 - Distribute the cream cheese mixture in dollops over the croissant and blueberry layer. Top with remaining croissants and blueberries.
05 - In a separate bowl, whisk together eggs, whole milk, heavy cream, and 1/3 cup sugar until fully incorporated and smooth.
06 - Pour custard evenly over the casserole. Drizzle melted butter on top. Gently press croissants down to ensure even absorption. Let stand for 10 minutes.
07 - Bake uncovered for 35-40 minutes until golden brown and set in the center. If top browns too quickly, tent loosely with foil during last 10 minutes.
08 - Let casserole cool for 10 minutes before serving. Dust generously with powdered sugar just before serving. Best enjoyed warm.
# Tips from hearthlykitchen:
01 -
- It transforms ordinary day-old croissants into something that tastes like it came from a fancy French bakery
- The prep happens mostly the night before, so you wake up looking like a brunch hero
02 -
- The custard should still have a slight wobble in the center when you pull it out because it keeps cooking as it rests
- Fresh blueberries will burst and create those gorgeous purple streaks, while frozen ones hold their shape better
03 -
- If the top starts browning too quickly, tent it loosely with foil for the last 10 minutes
- Day-old croissants from a bakery clearance rack work perfectly and cost half as much