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Blueberry Cream Cheese Croissant Casserole

A close-up of a single serving of blueberry cream cheese croissant casserole, topped with powdered sugar.
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Make this easy, make-ahead blueberry cream cheese croissant casserole for a decadent weekend breakfast or brunch. It combines flaky croissants with a sweet, creamy filling and fresh blueberries.

Ingredients

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  • 1 (10 ounce) package frozen, fully baked croissants (about 8 croissants)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup milk
  • 1 cup fresh or frozen blueberries
  • 1 tablespoon lemon zest (optional)
  • Powdered sugar, for dusting

Instructions

  1. Grease a 9×13 inch baking dish. Tear the croissants into bite-sized pieces and spread them evenly in the prepared dish.
  2. In a medium bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and beat until light and fluffy.
  3. Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and milk until just combined. If using, mix in the lemon zest.
  4. Pour the cream cheese mixture evenly over the croissant pieces in the baking dish. Gently press down on the croissants to help them absorb the custard.
  5. Sprinkle the blueberries over the top of the casserole.
  6. Cover the dish tightly with plastic wrap or foil. Refrigerate for at least 4 hours, or preferably overnight, to allow the croissants to soak up the custard.
  7. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Remove the casserole from the refrigerator while the oven preheats.
  8. Bake uncovered for 40 to 45 minutes, or until the center is set and the top is golden brown. The center should not jiggle significantly when gently shaken.
  9. Let the casserole cool for 10 minutes before serving. Dust generously with powdered sugar before slicing and serving warm.

Notes

  • Using day-old or slightly stale croissants works well as they absorb the custard better.
  • For a richer flavor, use heavy cream instead of milk in the custard mixture.
  • If you prefer a crispier top, remove the foil for the last 15 minutes of baking.
  • This casserole tastes great served warm or at room temperature.

Nutrition

Find it online: https://cookingbycarla.com/blueberry-cream-cheese-croissant-casserole/