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 the croissants into large pieces and place them evenly in a greased 9x13-inch baking dish. Toast if fresh.
- In a medium bowl, beat softened cream cheese, 1/3 cup sugar, and 1 tsp vanilla until smooth.
- Dollop cream cheese mixture over croissants. Scatter blueberries on top.
- In a large bowl, whisk eggs, milk, heavy cream, 1/3 cup sugar, 1 tsp vanilla, cinnamon, and salt.
- Pour custard over croissant mixture. Gently press croissants down to soak.
- Cover and refrigerate for at least 30 minutes or overnight.
- Preheat oven to 350°F. Uncover and bake for 40-45 minutes until golden.
- Let it rest for 10 minutes before serving.
Notes
- Use slightly stale croissants for better absorption.
- Allowing the casserole to soak overnight enhances flavor.
- Allowing the casserole to soak overnight enhances flavor.