A Comforting Breakfast You’ll Want to Make Again and Again
There’s something irresistible about the combination of buttery croissants, creamy custard, and juicy blueberries. This Blueberry Cream Cheese Croissant Casserole is the kind of breakfast that makes a weekend morning feel extra special. It’s rich but not heavy, sweet but balanced—and it looks as good as it tastes.
I love making this dish when I have leftover croissants or when I want to prep something ahead for brunch. The scent of vanilla, cinnamon, and warm pastry filling the kitchen is reason enough to bake it.
What You’ll Need for This Delicious Breakfast Bake
You don’t need fancy ingredients—just a few pantry staples and some day-old croissants.
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 extract
For the custard:
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
Optional topping:
- Powdered sugar, for dusting
- Extra blueberries or a drizzle of maple syrup
Preparing the Croissants for a Perfect Base
Start by tearing or cutting your croissants into large, rough pieces and placing them in a greased 9×13-inch baking dish. If your croissants are very fresh, pop them in a 300°F (150°C) oven for about 5–10 minutes to dry them out a little. This step helps them soak up the custard without turning soggy later.
I always think of this as the foundation of the dish—the buttery croissant layers give every bite a mix of soft, creamy custard and a hint of crisp texture on top.
Making the Cream Cheese Layer
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until completely smooth. You want it creamy and spreadable—no lumps.
Drop spoonfuls of the cream cheese mixture evenly over the croissants, then swirl lightly with a butter knife. It doesn’t have to look perfect; those uneven pockets of cream cheese will bake into deliciously creamy surprises. Scatter the blueberries evenly over the top—they’ll burst slightly while baking, releasing little bursts of sweet-tart flavor.
Mixing the Custard – The Heart of the Casserole
In a large bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, cinnamon (if using), and a pinch of salt. The mixture should be smooth and slightly frothy.
Slowly pour this custard evenly over the croissant mixture. Take a moment to press down gently with the back of a spoon so the croissants begin soaking up the liquid. This step is what transforms the dish from a pile of pastries into a creamy, custardy bake.
Resting Time – Let the Magic Happen
Cover the baking dish with foil or plastic wrap and refrigerate for at least 30 minutes—or, even better, overnight. This resting period allows the custard to fully absorb, giving the casserole a rich, pudding-like texture once baked. I usually prep it the night before so I can just pop it in the oven in the morning.
Baking to Golden Perfection
Preheat your oven to 350°F (175°C). Remove the cover and bake the casserole for 40–45 minutes. It should puff slightly and turn golden brown on top, with the center just set.
When it comes out of the oven, the aroma of warm vanilla and baked blueberries is incredible. Let it rest for about 10 minutes before serving—this helps it firm up and makes slicing easier.
Serving and Storage Tips
Dust the top with powdered sugar for a pretty finish, or drizzle it with maple syrup for extra sweetness. I like serving it warm with a few extra blueberries on top.
If you have leftovers, store them covered in the fridge for up to 3 days. Reheat individual portions in the microwave or a low oven until warmed through. The flavors actually deepen after a night in the fridge, so it’s just as good the next day.
Creative Variations to Try
Once you’ve made this version, you can easily switch things up. Try raspberries or blackberries instead of blueberries, or use flavored cream cheese for a fun twist. A little lemon zest in the custard adds a refreshing brightness.
If you want to go decadent, sprinkle white chocolate chips between the croissant layers before baking—they melt into creamy pockets of sweetness.
Nutrition Snapshot – Indulgent but Worth Every Bite
This casserole is definitely on the indulgent side, but it’s meant for special mornings. You get protein from the eggs, calcium from the dairy, and a good serving of fruit. It’s rich, satisfying, and a perfect centerpiece for brunch with family or friends.
Your Breakfast Questions Answered – Blueberry Croissant FAQ
Can I use frozen blueberries?
Yes! Use them straight from the freezer—no need to thaw. Just add a few extra minutes to the bake time if needed.
Do I have to use day-old croissants?
Fresh ones work too, but drying them slightly first helps absorb the custard better.
Can I make this ahead of time?
Absolutely. You can refrigerate it overnight before baking or even bake it fully, then reheat the next morning.
What if I don’t have cream cheese?
Mascarpone or ricotta can be a good substitute, though the flavor will be milder.
Can this casserole be frozen?
Yes, after baking and cooling completely, wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
This Blueberry Cream Cheese Croissant Casserole is one of those recipes that never disappoints—it’s cozy, simple, and tastes like something from a bakery, right out of your own oven.
