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