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Blueberry Cream Cheese Croissant Casserole

A delightful breakfast or brunch option combining flaky croissants with sweet blueberries and creamy cheese, perfect for lazy weekends or special occasions.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 4 large large croissants, torn into pieces Stale croissants work great for better absorption of the egg mixture.
  • 1 cup blueberries (fresh or frozen) Can substitute with raspberries or bananas.
  • 8 oz cream cheese, softened Can be substituted with ricotta or mascarpone.
  • 4 pcs eggs Large eggs are recommended.
  • 1 cup milk Use whole milk for a richer flavor.
  • 1/2 cup sugar Adjust sweetness to taste.
  • 1 tsp vanilla extract Pure vanilla extract is recommended.
  • 1/2 tsp cinnamon Consider adding a pinch of nutmeg for extra flavor.
  • to taste Powdered sugar for serving Optional for serving.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking dish.
  2. Place torn croissant pieces in the prepared dish and sprinkle blueberries over them.
  3. In a bowl, beat the cream cheese until smooth.
  4. In another bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon.
  5. Slowly mix the egg mixture into the cream cheese until well combined.
  6. Pour the egg and cream cheese mixture over the croissants and blueberries, ensuring even coverage.
Baking
  1. Bake for 35-40 minutes, or until the casserole is set and golden on top.
  2. Allow to cool slightly before serving. Dust with powdered sugar if desired.

Notes

This casserole can be prepared the night before; just bake it in the morning. It pairs wonderfully with coffee or tea.