Imagine waking up to the smell of buttery croissants and sweet berries. This Blueberry Croissant Casserole makes your spring mornings feel truly special.
It is the perfect center-piece for your next family brunch. You get golden, flaky tops and a creamy, custard-like center in every bite.
Why You’ll Love This Recipe
This dish is a total crowd-pleaser for any gathering. It turns simple grocery store items into a gourmet treat.
You can prep it quickly while the coffee brews. It is budget-friendly but looks very impressive on the table.
Simple Method
You just layer, pour, and bake. It is completely beginner-friendly and stress-free for busy mornings.
The croissants soak up the vanilla custard beautifully. Even if you rarely bake, you can master this dish easily.
Ingredients You’ll Need
These simple ingredients create a wonderfully decadent flavor profile.
- 1 lb large croissants, cubed
- 8 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups fresh blueberries
- 1/2 tsp ground cinnamon
- 1 tbsp powdered sugar for garnish
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Spread half of the croissant cubes evenly across the bottom of the prepared baking dish.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth, then incorporate one egg and vanilla extract.
- Dollop and spread the cream cheese mixture over the first layer of croissants.
- Distribute 1 cup of fresh blueberries over the cream cheese layer.
- Cover with the remaining croissant cubes and sprinkle the remaining 1 cup of blueberries on top.
- Whisk together the milk, second egg, and ground cinnamon; pour the mixture evenly over the entire casserole.
- Bake for 35 to 40 minutes until the custard is set and the croissants are golden brown.
- Allow the casserole to rest for 10 minutes, then dust with powdered sugar before serving.
Best Ways to Enjoy It
Serve this warm with a fresh pot of coffee. It feels like a fancy cafe breakfast right at home.
Pair it with crispy bacon or fresh fruit salad. Set the table and enjoy a slow morning with your family.
Keep It Fresh
Store any leftovers in the fridge for up to three days. Cover the dish tightly with plastic wrap or foil.
Reheat individual slices in the oven at 350°F for ten minutes. This keeps the croissant tops nice and crispy for round two.
Tips for Best Results
- Use day-old croissants for the best texture.
- Make sure your cream cheese is very soft before mixing.
- Don’t skip the resting time after baking.
- Swap blueberries for raspberries for a tart twist.
- For Easter, serve this alongside a honey-glazed ham.
- Avoid over-mixing the custard to keep it light.
- Use a serrated knife to cube your croissants easily.
Easy Flavor Ideas
- Add a handful of sliced almonds for extra crunch.
- Use dairy-free cream cheese and milk if needed.
- In summer, swap blueberries for fresh sliced peaches.
- Drizzle with a little maple syrup before serving.
Common Questions
Can I make this ahead of time?
Yes, you can assemble it the night before. Just keep it in the fridge and bake it fresh the next morning.
Can I use frozen blueberries?
You can use frozen berries if fresh ones aren’t available. Do not thaw them first to prevent the color from bleeding.
Will kids like this recipe?
Kids love the sweet cream cheese and the fun croissant shapes. It is a guaranteed family favorite every time.
I hope this sweet breakfast brings a little extra joy to your spring mornings. It is so simple to make and even better to share. Happy cooking!
— Lidia
Blueberry Cream Cheese Croissant Casserole
Ingredients
- 1 lb large croissants, cubed
- 8 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large egg s
- 1 tsp vanilla extract
- 1 cup whole milk
- 2 cups fresh blueberries
- 1/2 tsp ground cinnamon
- 1 tbsp powdered sugar for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.
- Spread half of the croissant cubes evenly across the bottom of the prepared baking dish.
- In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth, then incorporate one egg and vanilla extract.
- Dollop and spread the cream cheese mixture over the first layer of croissants.
- Distribute 1 cup of fresh blueberries over the cream cheese layer.
- Cover with the remaining croissant cubes and sprinkle the remaining 1 cup of blueberries on top.
- Whisk together the milk, second egg, and ground cinnamon; pour the mixture evenly over the entire casserole.
- Bake for 35 to 40 minutes until the custard is set and the croissants are golden brown.
- Allow the casserole to rest for 10 minutes, then dust with powdered sugar before serving.
