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A golden brown blueberry croissant breakfast bake in a white ceramic dish with fresh berries and cream cheese cubes.
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Blueberry Cream Cheese Croissant Casserole

Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Servings: 10 servings
Calories: 415kcal

Ingredients

  • 8 large day -old croissants, cut into 1-inch cubes
  • 8 oz cream cheese, chilled and cut into 0.5-inch cubes
  • 1.5 cups fresh blueberries
  • 6 large egg s
  • 1.5 cups whole milk
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp lemon zest
  • 0.5 tsp ground cinnamon
  • 0.25 tsp kosher salt

Instructions

  • Grease a 9x13 inch ceramic or glass baking dish with butter or non-stick cooking spray.
  • Distribute half of the croissant cubes into the bottom of the prepared dish in an even layer.
  • Evenly scatter the cream cheese cubes and 1 cup of blueberries over the first croissant layer.
  • Top with the remaining croissant cubes and the remaining 0.5 cup of blueberries.
  • In a large mixing bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, lemon zest, cinnamon, and salt until homogenous.
  • Pour the liquid custard mixture evenly over the croissants, ensuring all pieces are moistened.
  • Press down lightly with a spatula to submerge the croissants; let the assembly rest for 20 minutes to allow for optimal absorption.
  • Preheat oven to 350°F (175°C).
  • Bake for 35 to 45 minutes until the custard is set and the top croissants are golden brown and crisp.
  • Allow to cool for 10 minutes before slicing to ensure the internal structure stabilizes.