Blueberry Cream Cheese Croissant Casserole (Print Version)

Buttery croissants layered with creamy cheesecake filling and juicy blueberries, baked until golden.

# What You'll Need:

→ Croissant Base

01 - 5-6 large buttery croissants, preferably day-old (about 12 oz), cut into 2-inch pieces

→ Berry Layer

02 - 1½ cups (about 8 oz) fresh or frozen blueberries

→ Cream Cheese Mixture

03 - 8 oz cream cheese, softened
04 - ⅓ cup granulated sugar
05 - 2 large eggs
06 - ⅔ cup whole milk
07 - ⅓ cup heavy cream
08 - 1 teaspoon vanilla extract
09 - Zest of 1 lemon (optional)

→ Topping

10 - 1 tablespoon turbinado sugar or granulated sugar (optional, for crunch)
11 - Powdered sugar, for dusting (optional)

# Step-by-Step Guide:

01 - Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Scatter the croissant pieces evenly across the bottom of the prepared baking dish. Sprinkle the blueberries in an even layer over the croissants.
03 - In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer or whisk until smooth and creamy.
04 - Add the eggs, whole milk, heavy cream, vanilla extract, and lemon zest (if using) to the cream cheese mixture. Whisk until fully combined and the mixture is silky smooth.
05 - Pour the cream cheese custard evenly over the croissant and blueberry layers. Gently press the croissant pieces down with a spatula so they absorb the custard mixture. If desired, sprinkle the top with turbinado sugar for a crunchy finish.
06 - Bake uncovered for 40-45 minutes, or until the center is firmly set and the top is golden brown.
07 - Allow the casserole to rest for 10-15 minutes before serving. Dust with powdered sugar if desired. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • It transforms day old croissants into something so indulgent that nobody believes it took fifteen minutes of prep.
  • The cream cheese custard seeps into every flaky layer and creates little pockets of sweetness alongside bursting blueberries.
  • You can assemble it the night before and just pop it in the oven while coffee brews.
02 -
  • If you underbake it, the center will be soupy, so look for a gentle puff and set jiggle rather than a wet wobble.
  • Frozen blueberries may extend baking time by about five minutes, so plan accordingly and check at the 45 minute mark.
03 -
  • Tear the croissants by hand instead of cutting them for more rustic, uneven pieces that create better texture throughout the bake.
  • The cream cheese must be fully softened or you will end up with tiny white lumps running through your otherwise perfect custard.

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