Blueberry Cream Cheese Croissant Casserole
This Blueberry Cream Cheese Croissant Casserole is a luscious and easy breakfast bake combining flaky croissants with a creamy, sweet blueberry filling. Perfect for brunch or a delightful weekend treat.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Ingredients
Scale
- 6 large croissants, day-old or fresh
- 8 oz cream cheese, softened
- 1 cup fresh blueberries
- 1/2 cup granulated sugar
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon
- 1 tbsp lemon zest
- Powdered sugar, for garnish (optional)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Slice croissants into bite-sized pieces and spread evenly in the baking dish.
- In a mixing bowl, beat the cream cheese until smooth; gently fold in blueberries and lemon zest.
- Drop spoonfuls of the cream cheese mixture evenly over the croissant pieces.
- In another bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until combined.
- Pour the egg mixture evenly over the croissants and cream cheese layer, pressing down gently to soak the croissants.
- Let the casserole sit for 10 minutes to absorb the custard.
- Bake for 35-40 minutes or until the top is golden and custard is set.
- Remove from oven and allow to cool slightly before serving.
- Sprinkle with powdered sugar if desired and serve warm.
Notes
For extra crunch, sprinkle chopped almonds or pecans on top before baking. Serve with a drizzle of maple syrup or fresh whipped cream for added indulgence.