Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants meet creamy cheesecake filling and sweet blueberries in this indulgent breakfast bake.

# What You’ll Need:

→ Croissant Base

01 - 5 to 6 large buttery croissants, preferably day-old, cut into 2-inch pieces

→ Berry Layer

02 - 1 1/2 cups fresh or frozen blueberries

→ Cream Cheese Mixture

03 - 8 oz cream cheese, softened
04 - 1/3 cup granulated sugar
05 - 2 large eggs
06 - 2/3 cup whole milk
07 - 1/3 cup heavy cream
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon (optional)

→ Topping

10 - 1 tablespoon turbinado sugar or granulated sugar (optional, for crunch)
11 - Powdered sugar, for dusting (optional)

# How-To Steps:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - Scatter the croissant pieces evenly across the bottom of the prepared baking dish. Sprinkle the blueberries in an even layer over the croissants.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer or whisk until smooth and creamy.
04 - Add the eggs, whole milk, heavy cream, vanilla extract, and lemon zest if using. Whisk until the mixture is fully combined and free of lumps.
05 - Pour the cream cheese custard evenly over the croissant and blueberry layers. Gently press the croissant pieces down with a spatula so they absorb the custard mixture.
06 - Sprinkle the turbinado sugar or granulated sugar over the top for a golden, crunchy finish if desired.
07 - Bake uncovered for 40 to 45 minutes, until the center is firmly set and the top is golden brown.
08 - Allow the casserole to rest for 10 to 15 minutes before slicing. Dust with powdered sugar if desired and serve warm or at room temperature.

# Expert Advice:

01 -
  • It turns stale bakery croissants into something so indulgent that nobody will ever guess you were cleaning out the pantry.
  • The cream cheese custard seeps into every flaky layer and creates pockets of sweetness that feel almost like dessert for breakfast.
  • You can assemble the whole thing the night before and just pop it in the oven when you stumble into the kitchen with blurry eyes.
02 -
  • If you press the croissants down too aggressively they will compress into a dense brick, so be gentle and let the custard do the work.
  • Underbaking by even five minutes leaves the center wet and eggy, so look for a set middle with only the faintest jiggle before pulling it out.
  • Cover and refrigerate the assembled casserole overnight if you want to wake up and simply slide it into a cold oven, then add about ten extra minutes to the bake time.
03 -
  • Tear the croissants into uneven pieces rather than uniform cubes because the ragged edges soak up more custard and create better texture throughout.
  • If your cream cheese has cold spots even after softening, microwave it for fifteen seconds and beat it again before adding the eggs, because nothing ruins a custard faster than flecks of solid cheese.

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