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Blueberry Cream Cheese Croissant Casserole

A delightful breakfast casserole combining flaky croissants, rich cream cheese, and juicy blueberries, perfect for gatherings and family traditions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Casserole
  • 4 pieces Croissants (Preferably day-old for optimal soaking) Bakery-fresh croissants make a big difference.
  • 8 oz Cream Cheese, softened Philadelphia works best.
  • 1 cup Blueberries, fresh or frozen If using frozen, no need to thaw.
  • 4 large Eggs
  • 1 cup Milk Whole milk is ideal for creaminess.
  • 1/2 cup Sugar
  • 1 tsp Vanilla Extract
  • 1/2 tsp Cinnamon
  • Butter for greasing the dish Unsalted butter for balanced flavor.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9x13” baking dish with butter.
  3. In a large bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until fully combined.
  4. Tear the croissants into bite-sized pieces and fold them into the egg mixture, ensuring every piece is well-coated.
  5. In a separate bowl, mix the softened cream cheese and blueberries until well-combined.
  6. Layer half of the croissant mixture evenly on the bottom of the prepared dish.
  7. Dollop the blueberry cream cheese mixture over the croissants.
  8. Add the remaining croissant mixture on top, pressing down slightly.
Baking
  1. Bake for 30-35 minutes until the top is golden brown and the center is set.
  2. Let the casserole cool slightly before serving.

Notes

Can be served with blueberry sauce for extra flair. Leftovers are great for up to 3 days in the fridge.