Blueberry Cream Cheese Croissant Casserole (Print version)

Golden baked croissants with cream cheese and blueberries make an indulgent breakfast or brunch centerpiece.

# What you need:

→ Croissants

01 - 6 large croissants, day-old or slightly stale, cut into 1-inch pieces

→ Cream Cheese Mixture

02 - 8 oz cream cheese, softened
03 - 1/2 cup granulated sugar
04 - 1 tsp vanilla extract

→ Egg Mixture

05 - 4 large eggs
06 - 1 cup whole milk
07 - 1/2 cup heavy cream
08 - 1/4 cup granulated sugar
09 - 1/2 tsp ground cinnamon
10 - 1/4 tsp salt

→ Fruit

11 - 1 1/2 cups fresh or frozen blueberries

→ Topping

12 - 2 tbsp unsalted butter, melted
13 - 2 tbsp coarse sugar (optional)

# Directions:

01 - Preheat the oven to 350°F. Grease a 9 x 13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly in the prepared baking dish.
03 - In a medium bowl, beat the cream cheese with 1/2 cup sugar and vanilla extract until smooth and creamy.
04 - Drop spoonfuls of the cream cheese mixture over the croissants, distributing as evenly as possible. Sprinkle the blueberries evenly over the top.
05 - In a separate large bowl, whisk together eggs, milk, heavy cream, 1/4 cup sugar, cinnamon, and salt until well combined.
06 - Pour the egg mixture evenly over the croissants, pressing down gently to ensure all pieces are moistened.
07 - Drizzle the melted butter over the top and sprinkle with coarse sugar, if using.
08 - Cover the dish with foil and bake for 30 minutes.
09 - Remove the foil and bake an additional 15 minutes, or until the casserole is golden and set.
10 - Let cool for 10 minutes before serving. Serve warm, optionally with powdered sugar or maple syrup.

# Expert advice:

01 -
  • It transforms ordinary leftovers into something that feels like a luxury brunch restaurant dish
  • The contrast between crisp buttery tops and soft custard soaked bottoms is absolutely magical
  • You can assemble it the night before and wake up to breakfast practically making itself
02 -
  • Dayold croissants are essential because fresh ones will dissolve completely into mush
  • The casserole is done when the center is set not when it looks completely firm
  • Pressing the croissants into the liquid is the secret to uniform texture throughout
03 -
  • If your croissants are fresh toast them in a 150°C (300°F) oven for 10 minutes to dry them out first
  • Place your baking dish on a foil lined cookie sheet to catch any potential overflow
  • The center continues cooking as it rests so dont overbake trying to get it completely firm

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