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Blueberry Cream Cheese Croissant Casserole

Blueberry Cream Cheese Croissant Casserole for Easy Mornings

Indulge in a delightful Blueberry Cream Cheese Croissant Casserole, perfect for easy brunches and gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 4 pieces Large Buttery Croissants Use day-old croissants for better absorption of the custard.
  • 1 cup Fresh or Frozen Blueberries Adds juicy sweetness; no need to thaw if using frozen.
  • 8 oz Cream Cheese Make sure it’s softened to room temperature for easy mixing.
  • 1/3 cup Powdered Sugar Provides sweetness to the cream cheese mixture; substitute with natural sweeteners if desired.
  • 1 tsp Vanilla Extract Enhances the flavors in both the cream cheese and custard mixtures.
  • 4 large Eggs Essential for structure and richness in the casserole.
  • 1 cup Whole Milk
  • 1/2 cup Heavy Cream
  • 1/3 cup Granulated Sugar Adds additional sweetness to the custard mixture.
  • 1/4 tsp Cinnamon A hint of warmth that deepens the flavor profile of the custard.
Optional Toppings
  • Powdered Sugar A sweet dusting for serving on top of the casserole.
  • Maple Syrup Drizzle it over for an extra touch of sweetness.
  • Whipped Cream Adds a light and airy complement to the dish.
  • Additional Berries Fresh berries can enhance the presentation and flavor.

Equipment

  • 9x13-inch baking dish
  • electric mixer
  • Large bowl
  • Medium bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a medium bowl, combine softened cream cheese, powdered sugar, and vanilla extract; beat until light and fluffy.
  3. Layer half of the torn croissants in the baking dish, dollop half of the cream cheese mixture, and sprinkle half of the blueberries.
  4. Repeat the layering process with remaining croissants, cream cheese mixture, and blueberries.
  5. In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, and cinnamon.
  6. Pour the custard evenly over the layered croissants and let it sit for about 30 minutes, or refrigerate overnight.
  7. Bake uncovered for 40-45 minutes until golden brown and the center is set.
  8. Cool for at least 10 minutes before serving, drizzled with powdered sugar or maple syrup.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 42gProtein: 8gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 320mgPotassium: 200mgFiber: 1gSugar: 15gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1.5mg

Notes

This casserole can be prepared the night before for enhanced flavor and texture. Use day-old croissants for best results.

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