Description
Blueberry Cream Cheese Croissant Casserole is a show-stopping breakfast bake that blends buttery croissants with a silky cream cheese custard and bursts of blueberries for a heavenly morning treat.
Ingredients
Scale
- 5 large croissants, torn into pieces
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- ¼ cup sugar
- 4 large eggs
- 1½ cups milk
- ½ cup heavy cream
- 1 tsp vanilla extract
- 1 tbsp lemon zest
- Optional topping: powdered sugar or warm blueberry sauce
Instructions
- Grease a 9×13-inch baking dish and spread torn croissants evenly inside.
- In a bowl, beat cream cheese and sugar until smooth.
- Add eggs, milk, heavy cream, vanilla, and lemon zest. Whisk until fully combined.
- Pour custard evenly over croissants, pressing gently to soak.
- Spoon blueberries evenly over the top and lightly press into mixture.
- Cover and refrigerate for 30–60 minutes to allow croissants to absorb custard.
- Preheat oven to 350°F (175°C).
- Bake uncovered for 45–55 minutes until golden and set in the center.
- Cool slightly before serving. Dust with powdered sugar if desired.
Notes
- Assemble and refrigerate up to 1 day ahead for a rich, custardy texture.
- If using frozen blueberries, thaw and drain well to avoid excess moisture.
- Serve with powdered sugar or a warm blueberry sauce for extra sweetness.
- To lighten the dish, substitute half-and-half or whole milk for the heavy cream and reduce sugar to taste.
- Prep Time: 20 minutes
- Cook Time: 45–55 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 380
- Sugar: 6 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 14 g
- Cholesterol: 700 mg
Keywords: Blueberry Cream Cheese Croissant Casserole, blueberry croissant bake, breakfast casserole, cream cheese croissant bake, blueberry breakfast