Blueberry Cream Cheese Croissant Casserole (Print Page)
Flaky croissants baked with creamy cheese filling and fresh blueberries
# What You Need:
→ Croissant Base
01 - 6 large day-old croissants, cut into 1-inch cubes
→ Cream Cheese Custard
02 - 8 oz cream cheese, softened to room temperature
03 - 1/3 cup granulated sugar
04 - 2 large eggs
05 - 1 cup whole milk
06 - 1 tsp pure vanilla extract
07 - Zest of 1 lemon (optional)
→ Blueberry Layer
08 - 1 1/2 cups fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (for tossing with blueberries)
→ Finishing
10 - 2 tbsp powdered sugar (for dusting)
11 - Maple syrup or whipped cream for serving (optional)
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish.
03 - In a medium bowl, beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs, whole milk, vanilla extract, and lemon zest, then mix until fully combined and no lumps remain.
04 - Place blueberries in a small bowl and toss with all-purpose flour until evenly coated. This prevents the berries from sinking during baking, especially important when using frozen berries.
05 - Sprinkle half of the flour-coated blueberries over the first layer of croissants. Pour half of the cream cheese custard evenly over the top. Layer with the remaining croissant cubes and the rest of the blueberries. Pour the remaining custard over everything, pressing down gently so the croissant pieces absorb the liquid.
06 - Allow the assembled casserole to rest for 10 minutes at room temperature so the croissants fully absorb the custard. Alternatively, cover tightly and refrigerate overnight for a make-ahead preparation.
07 - Bake on the center rack for 35 to 40 minutes until the custard is set, the top is golden brown, and a knife inserted in the center comes out clean.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar through a fine-mesh sieve. Serve warm with maple syrup or whipped cream if desired.
# Expert Tips:
01 -
- It turns day old croissants into something genuinely special with almost zero effort.
- The cream cheese layer sinks into every gap and creates pockets of sweetness that surprise you in each bite.
02 -
- Skipping the resting time means the custard will pool at the bottom instead of soaking evenly through the croissants.
- Frozen berries tossed directly in without flour will bleed purple streaks everywhere and sink into a soggy layer at the base.
03 -
- Substituting half the milk with heavy cream creates a richer, more dessert like custard that people will absolutely notice and compliment.
- Tearing the croissants by hand instead of cutting with a knife creates more nooks and crannies for the custard to settle into.