Blueberry Cream Cheese Croissant Casserole
Blueberry cream cheese croissant casserole layers buttery croissant bread with a sweet cream cheese custard and juicy blueberries.
Ingredients
Ingredients
- 6 large croissants preferably day-old, cut into large chunks
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 tsp vanilla bean paste
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla bean paste
- 1/2 tsp ground cinnamon optional
- Pinch of salt
- Powdered sugar for dusting (optional)
- Extra blueberries or a drizzle of maple syrup optional
Instructions
- Cut or tear the croissants into large bite-sized pieces and place them evenly in a greased 9x13-inch baking dish.
- In a medium bowl, beat together the softened cream cheese, sugar, and vanilla bean paste until smooth.
- Drop spoonfuls of the cream cheese mixture over the croissants and swirl slightly. Scatter blueberries on top.
- In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard over the croissant mixture, pressing down gently to soak.
- Cover and refrigerate for at least 30 minutes or overnight.
- Preheat oven to 350°F. Bake uncovered for 40 to 45 minutes until golden and set. Let rest for 10 minutes before serving.
Notes
- Toast fresh croissants at 300°F for 5-10 minutes to dry slightly.
- Allow casserole to come to room temperature before baking if refrigerated overnight.
- Allow casserole to come to room temperature before baking if refrigerated overnight.