Blueberry Cream Cheese Croissant Casserole Recipe
Introduction
This Blueberry Cream Cheese Croissant Casserole is a delightful twist on classic breakfast casseroles. Soft croissants soak up a creamy custard, accented with sweet blueberries and rich cream cheese for a comforting, crowd-pleasing dish.
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
- 1 tsp vanilla extract
- 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
- Powdered sugar, for dusting (optional)
- Extra blueberries or a drizzle of maple syrup (optional)
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 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.
- Step 3: Drop spoonfuls of the cream cheese mixture evenly over the croissants. Use a butter knife to swirl it slightly into the croissants, then scatter the blueberries over the top.
- Step 4: In a large bowl, whisk together the eggs, whole milk, heavy cream, 1/3 cup sugar, 1 tsp vanilla extract, cinnamon (if using), and salt until smooth and fully combined.
- Step 5: Slowly pour the custard over the croissant mixture, ensuring all pieces are moistened. Gently press the croissants down with a spatula or clean hands to help them absorb the custard.
- Step 6: Cover the dish and refrigerate for at least 30 minutes or overnight for best results. Preheat the oven to 350°F (175°C) when ready to bake.
- Step 7: Remove the cover and bake for 40 to 45 minutes, until the top is golden brown and the center is set. Let rest for 10 minutes before serving.
Tips & Variations
- For extra texture, sprinkle chopped nuts such as pecans or walnuts over the top before baking.
- Use day-old croissants to prevent sogginess; toasting fresh croissants lightly helps as well.
- Swap blueberries for raspberries or sliced strawberries for a different flavor profile.
- Add a pinch of nutmeg along with cinnamon for a warm spice note.
Storage
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual portions gently in the microwave or warm the whole dish in a low oven until heated through. This casserole is best enjoyed fresh but still delicious when reheated.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this casserole ahead of time?
Yes, refrigerate the assembled casserole overnight to allow the croissants to fully soak the custard. This enhances the flavor and texture before baking.
Can I freeze this casserole?
It’s best to bake the casserole first, then cool completely before freezing. Reheat thoroughly in the oven when ready to serve.
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Blueberry Cream Cheese Croissant Casserole Recipe
- Total Time: 1 hour 35 minutes
- Yield: 8 servings 1x
Description
This Blueberry Cream Cheese Croissant Casserole is a decadent and comforting breakfast or brunch dish featuring buttery croissants soaked in a creamy custard, swirled with smooth cream cheese and bursting with fresh blueberries. Perfect for a make-ahead meal, it bakes to a golden brown, custardy perfection and can be topped with powdered sugar or maple syrup for extra sweetness.
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 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 slightly dry them out.
- Make the Cream Cheese Mixture: In a medium bowl, beat together the softened cream cheese, sugar, and vanilla extract using a hand mixer or spoon until smooth and creamy with no lumps.
- Dollop and Scatter: Spoon the cream cheese mixture evenly over the croissant pieces in the baking dish. Use a butter knife to swirl the cream cheese slightly into the croissants. Scatter the blueberries evenly on top.
- Whisk the Custard: In a large bowl, whisk together the eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and salt until fully combined and smooth.
- Pour and Press: Slowly pour the custard over the croissant mixture, ensuring all pieces are moistened. Gently press the croissants down with a spatula or clean hands to help them absorb the custard.
- Chill or Bake: Cover the dish with foil or plastic wrap and refrigerate for at least 30 minutes or overnight for best results. When ready, preheat the oven to 350°F (175°C).
- Bake: 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.
Notes
- Using day-old croissants helps absorb the custard better without becoming too soggy.
- You can substitute fresh blueberries with frozen ones; just make sure to thaw and drain any excess moisture.
- The cream cheese mixture can be swirled more or less depending on your preferred richness.
- For a dairy-free option, substitute cream cheese, milk, and cream with plant-based alternatives.
- Serve warm with powdered sugar dusting, extra fresh blueberries, or maple syrup for added sweetness.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: blueberry casserole, croissant breakfast casserole, cream cheese casserole, brunch recipes, baked breakfast, blueberry cream cheese bake
