Blueberry Cream Cheese Croissant Casserole (Printable)

Flaky croissants baked with cream cheese, fresh blueberries, and vanilla custard until golden and set.

# What You’ll Need:

→ Pastry and Filling

01 - 6 large croissants, preferably day-old
02 - 1 cup fresh blueberries (or frozen, thawed and drained)
03 - 8 oz cream cheese, softened
04 - 1/2 cup granulated sugar
05 - 2 tsp vanilla extract

→ Custard

06 - 4 large eggs
07 - 1 1/2 cups whole milk
08 - 1/2 cup heavy cream
09 - 1/3 cup granulated sugar

→ Topping

10 - 2 tbsp unsalted butter, melted
11 - Powdered sugar, for dusting (optional)

# How To Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Slice croissants into 1–2 inch pieces. Arrange half in the bottom of the prepared dish. Scatter half of the blueberries evenly on top.
03 - In a medium bowl, beat together cream cheese, 1/2 cup sugar, and vanilla until smooth and creamy. Dollop or spread over the croissants and berries.
04 - Layer the remaining croissants and blueberries on top of the cream cheese mixture.
05 - In a separate bowl, whisk together eggs, milk, heavy cream, and 1/3 cup sugar until well combined and sugar is dissolved.
06 - Pour custard evenly over the casserole, pressing the croissants gently to ensure they absorb the liquid. Drizzle melted butter over the top. Let stand for 10 minutes.
07 - Bake uncovered for 35–40 minutes, until golden brown and set. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
08 - Let cool for 10 minutes before dusting with powdered sugar and serving warm.

# Expert Advice:

01 -
  • Day old croissants transform into something extraordinary without any special skills
  • The tart cream cheese cuts through the sweet custard for the perfect balance
  • You can assemble it the night before and bake when guests arrive
02 -
  • Do not skip the resting step or the middle will be soggy while the edges overcook
  • Check at 30 minutes since ovens vary and you want it set not dry
  • The custard should still have a slight wiggle when you remove it from the oven
03 -
  • Use an electric mixer for the cream cheese filling to ensure zero lumps
  • Let leftovers cool completely before refrigerating to prevent condensation

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