Description
Buttery croissant chunks baked into a rich cream cheese custard with juicy blueberries—golden and crisp on top, soft in the middle, and perfect for brunch or a sweet breakfast casserole.
Ingredients
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 and/or a drizzle of maple syrup
Instructions
1. Grease a 9×13-inch baking dish. Cut or tear croissants into large bite-sized pieces and spread evenly in the dish. If croissants are very fresh, toast at 300°F (150°C) for 5–10 minutes to dry slightly.
2. In a medium bowl, beat the softened cream cheese with 1/3 cup sugar and 1 teaspoon vanilla until smooth and creamy.
3. Dollop spoonfuls of the cream cheese mixture over the croissants. Use a butter knife to gently swirl it into the croissant pieces. Scatter the blueberries evenly over the top.
4. In a large bowl, whisk together the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 teaspoon vanilla, cinnamon (if using), and a pinch of salt until fully combined.
5. Slowly pour the custard over the croissants, making sure all pieces are moistened. Gently press the croissants down so they begin absorbing the custard.
6. Cover and refrigerate for at least 30 minutes (or overnight for best texture).
7. When ready to bake, preheat the oven to 350°F (175°C). Uncover and bake for 40–45 minutes, until the top is golden and the center is set.
8. Let rest for 10 minutes. Dust with powdered sugar and serve warm with extra blueberries and/or a drizzle of maple syrup if desired.
Notes
Fresh or frozen blueberries both work—use frozen straight from the freezer (no thawing needed).
Day-old croissants are ideal because they soak up custard without turning mushy; if using fresh, dry them out briefly in a low oven.
Overnight chilling gives the best custardy center and crisp edges.
If the top browns too quickly, tent loosely with foil during the last 10–15 minutes of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18 g
- Sodium: 320 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 135 mg