Blueberry Cream Cheese Croissant Casserole
An indulgent baked dish featuring buttery croissant pieces with a luscious cream cheese and blueberry filling, perfect for brunch gatherings.
Ingredients
Casserole Base
- 4 croissants 4 croissants, flaky and soft Best if stale or day-old for better texture.
- 1 cup 1 cup cream cheese, softened Gives the casserole a rich and creamy texture.
- 1 cup 1 cup blueberries, fresh or frozen Adds tartness and color.
Custard Mixture
- 4 4 eggs Essential for binding the casserole.
- 1 cup 1 cup milk Adds moisture and richness.
- 1/4 cup 1/4 cup sugar Touch of sweetness.
- 1 teaspoon 1 teaspoon vanilla extract Infuses aroma.
- 1/2 teaspoon 1/2 teaspoon cinnamon Adds warm spice.
Serving Optional
- Powdered sugar for serving, optional For dusting before serving.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and lightly grease your baking dish.
- Cut the croissants into bite-sized pieces and arrange evenly in the greased baking dish.
- Mix together the cream cheese and blueberries in a separate bowl until well combined. Spoon this mixture over the croissant pieces.
- In another bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until smooth. Pour this mixture evenly over the croissant and cream cheese layer.
Baking
- Bake in the preheated oven for 30-35 minutes, until set and lightly golden on top.
- Cool for a few minutes before dusting with powdered sugar and serving warm.
Notes
Make ahead by assembling the casserole the night before and refrigerating. Use flavored cream cheese for variation. Check doneness with a knife inserted in the center.