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Blueberry Cream Cheese Croissant Casserole

Blueberry Cream Cheese Croissant Casserole

Melena
This Blueberry Cream Cheese Croissant Casserole is a warm, sweet, and comforting breakfast bake made with buttery croissants, pockets of sweetened cream cheese, and juicy blueberries. Perfect for weekends, holidays, brunch gatherings, or make-ahead mornings, this dish delivers bakery-style flavor with simple ingredients and effortless assembly.
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Prep Time 15 minutes
Cook Time 44 minutes
Rest Time 30 minutes
Total Time 1 hour 29 minutes

Ingredients
  

  • For the Casserole
  • 6 –8 croissants preferably day-old, torn into large pieces
  • 8 oz cream cheese softened
  • 1/3 cup granulated sugar for cream cheese mixture
  • 1 tsp vanilla extract for cream cheese mixture
  • 1 1/2 – 2 cups blueberries fresh or frozen
  • For the Custard
  • 5 large eggs
  • 1 1/2 cups milk or heavy cream
  • 1/3 cup granulated sugar
  • 1 –2 tsp vanilla extract
  • 1 tsp lemon zest optional
  • For Serving optional
  • Powdered sugar
  • Maple syrup
  • Whipped cream
  • Optional Add-Ins
  • Cinnamon
  • Almond slices
  • White chocolate chips
  • Raspberry or mixed berry blend
  • Mascarpone swirls

Instructions
 

  • Prepare the Croissants
  • Grease a baking dish and tear croissants into large pieces. Scatter them evenly throughout the dish.
  • Make the Cream Cheese Filling
  • In a bowl, mix softened cream cheese, 1/3 cup sugar, and 1 tsp vanilla until smooth.
  • Drop spoonfuls of this mixture across the croissant pieces.
  • Add the Blueberries
  • Sprinkle blueberries evenly over the croissants and cream cheese.
  • (Use them straight from the freezer if frozen—no need to thaw.)
  • Prepare the Custard
  • In a separate bowl, whisk together:
  • eggs
  • milk or cream
  • sugar
  • vanilla
  • lemon zest (optional)
  • Pour the custard evenly over the dish. Press gently to help the croissants absorb the mixture.
  • Let It Rest (Optional but Recommended)
  • Allow the casserole to sit for 20–30 minutes, or refrigerate overnight for deeper flavor and softer custard.
  • Bake
  • Bake at 350°F (175°C) for 35–45 minutes, until the top is golden and the center is mostly set.
  • Allow to cool slightly before slicing. Dust with powdered sugar or drizzle syrup if desired.

Notes

  • Day-old croissants absorb the custard better.
  • To prevent sogginess, avoid oversaturating the croissants and drain blueberries if excessively juicy.
  • For a richer casserole, use heavy cream. For lighter, use regular milk.
  • This breakfast bake doubles beautifully for large gatherings.
  • Frozen blueberries work perfectly—add them frozen to avoid excess bleeding.