Description
Blueberry Cream Cheese Croissant Casserole is a crowd‑pleasing brunch bake that layers buttery croissant pieces with a silky vanilla‑infused cream cheese custard and bursts of fresh blueberries. This easy, oven‑ready dish delivers a golden, puffed top and a creamy interior, making it perfect for weekend gatherings, holiday mornings, or any time you crave a sweet, comforting treat. Serve warm, dust with powdered sugar, and enjoy the delightful contrast of textures soft rich and flavors in every b
Ingredients
-
- 6 large croissants
- torn into pieces
- 1 cup fresh blueberries
- 8 oz cream cheese
- softened
- 4 large eggs
- 2 cups milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
- Powdered sugar for dusting (optional)
Instructions
-
- Preheat oven to 350°F (175°C) and grease a 9×13‑inch baking dish.
- Layer torn croissants in the dish and evenly sprinkle blueberries on top.
- In a bowl, beat cream cheese until smooth; add eggs, milk, sugar, vanilla extract, and salt, whisking until combined.
- Pour custard over croissant and blueberry layers, ensuring everything is soaked.
- Bake for 35‑40 minutes until the top is golden and custard is set.
- Cool slightly, dust with powdered sugar if desired, and serve warm.
Notes
- For a richer custard
- substitute half of the milk with heavy cream. Use day‑old croissants for better absorption.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 1/2 cup
- Sodium: 250 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg
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