Introduction

Blueberry Cream Cheese Croissant Casserole is a delicious blend of flaky croissants, creamy custard, and juicy blueberries. Perfect for breakfast, brunch, or even a cozy dessert, this bake offers a beautiful balance of textures and flavors that everyone will love.

Blueberry Cream Cheese Croissant Casserole Recipe - Recipe Image

Ingredients

6 large croissants, preferably day-old, cut into large chunks
1 cup fresh or frozen blueberries
8 oz cream cheese, softened
1/3 cup granulated sugar (for cream cheese mixture)
1 tsp vanilla extract (for cream cheese mixture)
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar (for custard)
1 tsp vanilla extract (for custard)
1/2 tsp ground cinnamon (optional)
Pinch of salt
Optional topping: powdered sugar, extra blueberries, or a drizzle of maple syrup

Instructions

Step 1: Cut or tear the croissants into large bite-sized pieces and place them evenly in a greased 9×13-inch baking dish. If the croissants are fresh, toast them in a low oven at 300°F (150°C) for 5 to 10 minutes to dry them out slightly.
Step 2: In a medium bowl, beat together the softened cream cheese, 1/3 cup sugar, and 1 tsp vanilla extract until smooth and creamy with no lumps remaining.
Step 3: Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to swirl the cream cheese slightly into the croissants. Then, scatter the blueberries evenly across the top.
Step 4: In a separate large bowl, whisk together the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 tsp vanilla extract, cinnamon (if using), and a pinch of salt until fully combined and smooth.
Step 5: Slowly pour the custard over the entire croissant mixture, making sure all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they begin to absorb the custard.
Step 6: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results. When ready to bake, preheat the oven to 350°F (175°C).
Step 7: Remove the cover and bake the casserole for 40 to 45 minutes, or until the top is golden brown and the center is set. Let it rest for 10 minutes before serving to allow it to firm up slightly.

Tips & Variations

Use day-old croissants for the best texture; they absorb custard without becoming soggy.
Frozen blueberries can be used directly without thawing, making this recipe great year-round.
For a less tangy version, reduce the cream cheese slightly or swap with ricotta cheese.
Add a dash of nutmeg or orange zest to the custard for extra warmth and brightness.
Serve with a dusting of powdered sugar or a drizzle of maple syrup for added sweetness.

Storage

Store leftovers covered with foil in the refrigerator for up to three days. Reheat in a low oven to restore crispness. This casserole also freezes well; wrap portions tightly, thaw overnight in the fridge, then warm before serving. The custard remains creamy, and blueberries hold their shape after freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old?

Fresh croissants tend to become too soft and lose their flaky structure in this casserole. Toasting fresh croissants in a low oven for 5 to 10 minutes helps dry them out and improves the texture, but day-old croissants are preferred for the best results.

Do I have to thaw frozen blueberries before baking?

No, you can add frozen blueberries directly to the casserole without thawing. They will bake into juicy pockets and work well throughout the year.

Blueberry Cream Cheese Croissant Casserole Recipe

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4.6 from 91 reviews

Blueberry Cream Cheese Croissant Casserole is a delightful breakfast or brunch bake that layers flaky, buttery croissants with a smooth, sweet cream cheese custard and juicy fresh or frozen blueberries. This dish offers a perfect balance of crisp croissant edges and creamy, custard-soaked centers, making it an indulgent yet comforting treat ideal for holiday breakfasts, weekend brunches, or a cozy dessert option.

Author: Bella
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour 35 minutes
Yield: 8 servings 1x
Category: Breakfast
Method: Baking
Cuisine: American

Ingredients

Scale

For the casserole:

6 large croissants, preferably day-old, cut into large chunks
1 cup fresh or frozen blueberries
8 oz cream cheese, softened
1/3 cup granulated sugar
1 tsp vanilla extract

For the custard:

4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/3 cup granulated sugar
1 tsp vanilla extract
1/2 tsp ground cinnamon (optional)
Pinch of salt

Optional topping:

Powdered sugar, for dusting
Extra blueberries or a drizzle of maple syrup

Instructions

Prep the Croissants: Cut or tear the croissants into large bite-sized pieces and place them evenly in a greased 9×13-inch baking dish. If the croissants are fresh, toast them in a low oven at 300°F (150°C) for 5 to 10 minutes to dry them out slightly, ensuring they maintain structure when soaked with custard.
Make the Cream Cheese Mixture: In a medium bowl, beat the softened cream cheese with the granulated sugar and vanilla extract until smooth and creamy, with no lumps remaining. This creates a sweet, tangy filling that contrasts the buttery croissants.
Dollop and Scatter: Drop spoonfuls of the cream cheese mixture evenly over the croissants in the baking dish. Use a butter knife to gently swirl the cream cheese into the croissant pieces. Then scatter fresh or frozen blueberries evenly atop the mixture to add fruity bursts and visual appeal.
Whisk the Custard: In a large bowl, thoroughly whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and a pinch of salt until smooth and completely combined. This custard will soak into the croissants and bake into a soft, pudding-like texture.
Pour and Press: Slowly pour the custard over the croissant, cream cheese, and blueberry layers, ensuring all pieces are moistened. Use a spatula or clean hands to gently press the croissants down so they absorb the custard evenly.
Chill or Bake: Cover the baking dish tightly with foil or plastic wrap and refrigerate for at least 30 minutes or up to overnight. This step allows the croissants to soak up the custard fully, improving texture and flavor.
Bake: Preheat the oven to 350°F (175°C). Remove the cover and bake the casserole for 40 to 45 minutes until the top is golden brown and the center is set. This baking time ensures a beautifully baked custard that holds together with crisp croissant edges.
Rest: Let the casserole rest for 10 minutes after baking. This resting period allows the custard to firm slightly, making it easier to slice and serve.

Notes

Use day-old croissants to help them absorb the custard without becoming too soggy or collapsing.
Both fresh and frozen blueberries work; frozen berries can be added without thawing.
Dusting the finished casserole with powdered sugar adds a pretty bakery-style finish.
Drizzling maple syrup over slices adds a touch of natural sweetness for breakfast serving.
Leftovers can be stored covered in the fridge for up to 3 days; reheat in a low oven to restore crispness.
The casserole can be frozen in portions, thawed overnight, and reheated while maintaining the creamy texture.
Optional cinnamon in the custard adds warmth but can be omitted if preferred.
For a more uniform, cake-like texture, brioche bread can be substituted for croissants, but croissants provide a flakier, buttery contrast.

Keywords: blueberry breakfast casserole, cream cheese croissant bake, blueberry croissant casserole, breakfast bake, brunch casserole, croissant bread pudding, creamy breakfast bake, blueberry dessert