I still remember the first time I made this Blueberry Cream Cheese Croissant Casserole — buttery croissant bits puffed into a custardy bake, studded with bright berries and pockets of tangy cream cheese. It’s exactly the kind of recipe I pull out for a relaxed weekend brunch, a holiday morning, or whenever I want something that feels special without spending hours in the kitchen. If you enjoy rich breakfast bakes, you might also like this cottage cheese breakfast casserole for a different, protein-forward twist.
Why you’ll love this dish
This casserole hits several sweet spots: it’s quick to assemble, makes use of day-old croissants or bakery leftovers, and serves a crowd with minimal fuss. The combination of flaky croissant layers, a silky egg-and-cream custard, blueberry bursts, and cream cheese swirls creates varied textures in every bite — slightly crisp top, pillowy interior, and creamy pockets. It’s forgiving (great for baker’s anxiety), kid-approved, and easily dressed up for a brunch spread or kept simple for a cozy family breakfast.
Step-by-step overview
- Tear croissants into large pieces and place them in a greased dish.
- Whisk eggs, milk, cream, sugars, vanilla, cinnamon, and a pinch of salt into a smooth custard.
- Pour the custard over the croissant pieces and nestle spoonfuls of cream cheese mixed with blueberries through the pan.
- Let the mixture rest so the bread soaks the custard for about 30 minutes (or refrigerate overnight).
- Bake until golden and set, then cool slightly and dust with powdered sugar before serving.
What you’ll need
- 1 cup Blueberries, fresh or frozen (if frozen, use straight from freezer to minimize color bleed)
- 4 large Eggs
- 1/2 tsp Ground cinnamon
- 2/3 cup Granulated sugar
- 1 Powdered sugar (for dusting; about 2 tbsp)
- 1 pinch Salt
- 2 tsp Vanilla extract
- 6 large Croissants, torn into pieces (stale or day-old work best)
- 8 oz Cream cheese, softened and spooned into small dollops
- 1/2 cup Heavy cream
- 1 cup Whole milk
Notes and substitutions: use half-and-half instead of heavy cream for a lighter custard. Swap granulated sugar for maple syrup (reduce liquid elsewhere slightly). Gluten-free croissants can be used if needed.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Tear the croissants into bite-sized pieces and arrange them evenly in the prepared dish.
- In a large bowl, whisk together the eggs, ground cinnamon, granulated sugar, powdered sugar (reserve a little for dusting), salt, vanilla, heavy cream, and whole milk until smooth and slightly frothy.
- Pour the egg mixture over the torn croissants, pressing down gently so the pieces absorb the custard and are evenly soaked.
- Drop spoonfuls of cream cheese over the soaked croissants, then sprinkle or tuck the blueberries throughout. Gently nudge a few cream cheese dollops to create swirls but don’t fully mix them in.
- Let the assembled casserole sit for 30 minutes at room temperature to let the croissants soak up the custard; alternatively cover and refrigerate overnight for an even creamier set.
- Bake for 40–45 minutes, or until the top is golden brown and the custard is set (a knife inserted near the center should come out mostly clean).
- Allow the casserole to cool slightly, then dust with powdered sugar and serve warm.
Best ways to enjoy it
Serve slices warm with a sprinkle of powdered sugar and a light drizzle of maple syrup if you like sweetness. Fresh lemon zest brightens the flavors and balances the richness. Pair with strong coffee, a citrusy sparkling beverage, or a side of yogurt and granola for contrast. For a brunch buffet, offer whipped cream and extra berries so guests can customize.
Storage and reheating tips
Cool leftovers to room temperature within two hours, then refrigerate in an airtight container for up to 3–4 days. Reheat individual portions in a 325°F oven for 10–15 minutes until warm, or microwave a single serving for 45–60 seconds (check and stir if needed). To freeze: wrap cooled slices tightly in plastic and foil or use freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
Pro chef tips
- Use slightly stale croissants — they absorb custard better and give a less gummy texture.
- Keep cream cheese slightly chilled and dollop rather than fully mixing to create pockets of tangy richness.
- If using frozen blueberries, toss them in a tablespoon of flour before adding to prevent sinking and reduce bleeding.
- Don’t overbake: the center should be set but still a touch custardy; it will firm up as it cools.
- For a time-saver, assemble the night before and bake in the morning for a stress-free brunch.
Creative twists
- Lemon-Blueberry: add 1 tsp lemon zest and a tablespoon of lemon juice to the custard for a brighter finish.
- Streusel Top: mix 1/2 cup flour, 1/4 cup brown sugar, 4 tbsp cold butter, and chopped almonds; sprinkle on the casserole for a crunchy finish.
- Savory Version: omit sugar and blueberries; fold in shredded gruyère, diced ham, and fresh chives for a brunch-worthy savory bake.
- Lighter swap: replace half the heavy cream with low-fat milk and use light cream cheese. For an unconventional creamy approach, explore ideas from this cottage cheese ice cream recipe to learn blending techniques that can inspire texture swaps in baked custards.
Common questions
Q: Can I use frozen croissants or crescent dough?
A: Pre-baked croissants (thawed if frozen) are best. Crescent dough will work but yields a different texture — more bread-like and less flaky.
Q: Will frozen blueberries turn the whole casserole purple?
A: They can bleed. To minimize this, use fresh berries or toss frozen berries in a little flour before stirring in. You can also reserve some fresh berries for garnish.
Q: Can I assemble this the night before?
A: Yes. After soaking, cover and refrigerate overnight. Remove from fridge 15–20 minutes before baking to take the chill off.
Q: How do I know when it’s done?
A: The top should be golden, and the center should be mostly set. A knife inserted near the center may have a few moist crumbs but not runny custard.
Q: Is it safe to freeze?
A: Yes — freeze baked, cooled portions for up to 2 months. Thaw in the refrigerator overnight and reheat thoroughly.
Conclusion
This Blueberry Cream Cheese Croissant Casserole is a comforting, impressive brunch centerpiece that’s remarkably easy to pull together. For another croissant-forward breakfast idea with a similar feel, see this Blueberry Creamy Cheese Croissant Breakfast Casserole.
Print
Blueberry Cream Cheese Croissant Casserole
- Total Time: 60 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting and impressive brunch centerpiece with buttery croissant bits, rich custard, blueberries, and tangy cream cheese.
Ingredients
- 1 cup Blueberries, fresh or frozen (if frozen, use straight from freezer)
- 4 large Eggs
- 1/2 tsp Ground cinnamon
- 2/3 cup Granulated sugar
- 1 Powdered sugar (for dusting; about 2 tbsp)
- 1 pinch Salt
- 2 tsp Vanilla extract
- 6 large Croissants, torn into pieces
- 8 oz Cream cheese, softened and spooned into small dollops
- 1/2 cup Heavy cream
- 1 cup Whole milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Tear the croissants into bite-sized pieces and arrange them in the prepared dish.
- Whisk together the eggs, ground cinnamon, granulated sugar, powdered sugar (reserve some for dusting), salt, vanilla, heavy cream, and whole milk until smooth.
- Pour the egg mixture over the croissants, pressing down gently.
- Drop spoonfuls of cream cheese over the croissants and sprinkle blueberries throughout.
- Let the casserole sit for 30 minutes or refrigerate overnight.
- Bake for 40–45 minutes until golden brown and set.
- Dust with powdered sugar and serve warm.
Notes
Use half-and-half for a lighter custard. Gluten-free croissants can be used if needed.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American