Blueberry Cream Cheese Croissant Casserole (Printable)

Buttery croissants layered with cream cheese and fresh blueberries, baked in a vanilla custard until golden. Ideal for weekend brunch.

# What You Need:

→ Pastry and Filling

01 - 6 large croissants, preferably day-old
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract

→ Custard

06 - 4 large eggs
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar

→ Topping

10 - 2 tbsp unsalted butter, melted
11 - Powdered sugar, for dusting (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Slice croissants into 1–2 inch pieces. Arrange half in the bottom of the prepared dish and scatter half of the blueberries on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla until smooth and creamy. Dollop or spread over the croissants and berries.
04 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
05 - In a separate bowl, whisk together eggs, milk, heavy cream, and 1/3 cup sugar until well combined and slightly frothy.
06 - Pour custard evenly over the casserole. Press croissants gently to ensure soaking. Drizzle melted butter over the top and let stand for 10 minutes.
07 - Bake uncovered for 35–40 minutes until golden brown and set. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
08 - Let cool for 10 minutes before dusting with powdered sugar and serving warm.

# Expert Suggestions:

01 -
  • It transforms ordinary bakery leftovers into something that tastes like a fancy brunch restaurant treat
  • The custard soaks into every flaky layer, creating pockets of creamy richness balanced by tart blueberry bursts
  • You can assemble it the night before and just pop it in the oven when guests arrive
02 -
  • I once skipped the 10 minute soak time and regretted it, the center was dry while the edges were perfect
  • If you use frozen berries without draining them, you will end up with a soggy bottom and purple streaks through your custard
03 -
  • Use a serrated knife to slice through all those flaky layers without crushing them
  • If the top is browning too fast, tent it with foil rather than removing it from the oven

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