There’s something about the combination of buttery croissants, rich cream cheese, and sweet blueberries that feels like a warm hug from the inside out. Picture this: a lazy Sunday morning, golden sunlight spilling into your kitchen, the smell of fresh coffee brewing, and the excitement of a delicious breakfast bubbling away in the oven. This Blueberry Cream Cheese Croissant Casserole has become my ultimate favorite for those moments when I want to impress guests or simply treat myself to something that screams indulgence.
Why you’ll love this recipe
This casserole is the epitome of a breakfast that does all the heavy lifting without requiring laborious effort. If you love French toast but are looking for something a bit more innovative, this is your golden ticket. Just imagine digging into layers of flaky croissant chunks, puffed up and perfectly soaked in a creamy, sweet custard, with pockets of luscious blueberries providing bursts of flavor. It’s like eating dessert for breakfast—the kind of dish that charms your heart! Plus, it is versatile; you can whip it up with fresh or frozen blueberries depending on what you have on hand.
Not only is it delicious, but it’s also convenient. You can prepare it the night before, let the flavors meld together in the fridge, then simply pop it in the oven when you’re ready to start the day. And let’s not forget about the wow factor—it looks lovely served warm, perhaps dusted with powdered sugar or drizzled with a blueberry sauce. This dish is all about making memories, whether you’re hosting brunch or cherishing a quiet morning at home.
Gather these ingredients
4 large croissants: The heart and soul of this dish. Go for the best quality you can find, whether that’s a buttery bakery version or even day-old ones that are a bit stale. Stale croissants soak up the custard beautifully.
1 cup cream cheese, softened: Think of the cream cheese as a luscious blanket. Make sure it’s soft enough to mix easily; you can leave it out for an hour before starting or microwave it for just a few seconds to loosen it up.
1 cup blueberries (fresh or frozen): Either will work, but fresh blueberries pack a juicy punch that reinvigorates the dish. If you opt for frozen, there’s no need to thaw—just toss them in directly!
4 large eggs: These are crucial for creating that rich, custardy texture that brings it all together.
1 cup milk: Whole milk will create the richest flavor, but feel free to substitute with almond milk or any other milk alternative if you’re looking for a vegan option.
1/2 cup granulated sugar: This adds sweetness; you can reduce it a bit if you’re using sweetened cream cheese or prefer less sugar.
1 teaspoon vanilla extract: This is the silent partner that enhances every bite without overwhelming it. Don’t skip; it’s a must!
1/2 teaspoon cinnamon: Cinnamon adds warmth—a lovely contrast to the brightness of the blueberries.
Butter (for greasing the baking dish): A necessary step that ensures nothing sticks. Nothing is worse than losing part of your delicious breakfast to the pan!
Preparing Blueberry Cream Cheese Croissant Casserole
Preheat the oven to 350°F (175°C) and grease a baking dish with butter—this will ensure your casserole slides out easily.
In a big mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until it’s all combined into a beautiful golden mixture. You want it light and frothy—this is part of the magic.
In another bowl, blend your softened cream cheese with the blueberries. The goal here is to create little pockets of joy throughout the casserole, so don’t over-mix; leave some cream cheese in chunks for that soft dessert-like texture.
Tear those croissants apart and layer them in the greased baking dish. Evenly sprinkle them as you go—the more even, the better they soak!
Pour the egg mixture over those glorious croissant pieces—be generous with this to make sure everything gets drenched.
Now, spoon those dollops of cream cheese and blueberry mixture across the top, tucking it amongst your croissants; the more mismatched the better!
Bake in your preheated oven for about 30-35 minutes, or until it’s golden brown and puffy, creating a tempting aroma in your kitchen. Let it cool slightly before diving in. It’s hard, I know—trust me, I’ve been there waiting impatiently!
Best way to enjoy it
When it comes to serving this gem, I like to keep it simple. Serve it warm straight from the oven, with a light dusting of powdered sugar to make it feel a bit more special. If you want to take it over the edge, drizzle a homemade blueberry sauce on top—a quick mix of blueberries, sugar, and a splash of water simmered until thickened does the trick. Accompany it with a side of crispy bacon or fresh fruit for contrast!
How to store and freeze
If you find yourself with leftovers (which I can’t imagine), you can cover the casserole tightly with foil or plastic wrap and refrigerate it for up to 2-3 days. Just reheat in the oven at a low temperature until warmed through—nobody likes a cold breakfast! You can also freeze it before baking. Just wrap it tightly in plastic wrap and foil. When you’re ready to bake, defrost it in the fridge overnight, then pop it in the oven as directed.
Helpful cooking tips
- To elevate the flavor, consider adding a splash of orange zest to the custard for a pop of brightness!
- Want a little crunch? Top it with sliced almonds or granola during the last 10 minutes of baking for that delightful texture contrast.
- If you’re feeling adventurous, swap out blueberries for strawberries or raspberries, or even a mix! These fruits have their own delightful sweetness and tang.
Creative Twists
Don’t be shy to put your own twist on this recipe! For a chocolate lovers’ version, try folding in some chocolate chips or mixing cocoa powder into the cream cheese. Feeling tropical? Substitute the blueberries with mango or pineapple. The idea here is to make it your own; the base is versatile and forgiving.
Ingredients
- 4 large croissants, torn into pieces
- 1 cup cream cheese, softened
- 1 cup blueberries (fresh or frozen)
- 4 large eggs
- 1 cup milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- Butter (for greasing the baking dish)
Directions to follow
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- In a bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon.
- In another bowl, mix the cream cheese and blueberries until well combined.
- Layer the croissant pieces in the greased dish. Pour the egg mixture over, soaking all the pieces.
- Add spoonfuls of the cream cheese and blueberry mixture over the croissant layers.
- Bake for 30-35 minutes until golden brown. Cool slightly before serving.
- Serve warm, drizzled with blueberry sauce if desired.
Frequently asked questions
Can I make this the night before? Absolutely! Just cover it and let it chill in the fridge overnight. Bake it in the morning for a magical breakfast!
What if I don’t have croissants? You can substitute with any type of bread—baguettes or challah would work beautifully!
Is this dessert-like? Yes! It’s sweet and rich, so you might find your taste buds consider it more of a dessert than a breakfast treat.
Can I use egg substitutes? Sure thing! You can swap eggs for aquafaba or a commercial egg replacement if you need it vegan.
How long will it keep in the fridge? It should be good for about 2-3 days if stored properly in an airtight container.
This Blueberry Cream Cheese Croissant Casserole has all the makings of a classic breakfast dish you’ll turn to time and again. It’s sweet enough to be considered a treat, adaptable for any season, and sure to impress anyone lucky enough to share it with you. So go ahead, get in the kitchen, and let your culinary creativity flow. I can’t wait to hear how yours turns out!
Blueberry Cream Cheese Croissant Casserole
Description
This Blueberry Cream Cheese Croissant Casserole combines flaky croissants with rich cream cheese and sweet blueberries, creating an indulgent dish perfect for breakfast or brunch.Ingredients
Main Ingredients
Instructions
Preparation
Preheat and Grease
Preheat the oven to 350°F (175°C) and grease a baking dish with butter.Mix Custard
In a big mixing bowl, whisk together the eggs, milk, sugar, vanilla, and cinnamon until combined and frothy.Prepare Cream Cheese and Blueberries
In another bowl, blend cream cheese with blueberries, leaving some chunks for texture.Layer Croissants
Tear croissants into pieces and layer them in the greased baking dish.Assemble Casserole
Pour the egg mixture over croissant pieces, followed by spoonfuls of the cream cheese and blueberry mixture.Bake
Bake in the preheated oven for 30-35 minutes until golden brown and puffy. Let cool slightly before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 320kcal
- % Daily Value *
- Total Fat 17g27%
- Saturated Fat 10g50%
- Trans Fat 0g
- Cholesterol 230mg77%
- Sodium 400mg17%
- Potassium 200mg6%
- Total Carbohydrate 35g12%
- Dietary Fiber 1g4%
- Sugars 10g
- Protein 8g16%
- Vitamin A 500 IU
- Vitamin C 5 mg
- Calcium 150 mg
- Iron 1 mg
- Vitamin D 0 IU
- Vitamin E 1 IU
- Vitamin K 1 mcg
- Thiamin 0.1 mg
- Riboflavin 0.3 mg
- Niacin 1 mg
- Vitamin B6 0.1 mg
- Folate 20 mcg
- Vitamin B12 1 mcg
- Biotin 0 mcg
- Pantothenic Acid 0.5 mg
- Phosphorus 200 mg
- Iodine 0 mcg
- Magnesium 15 mg
- Zinc 0.5 mg
- Selenium 20 mcg
- Copper 0.1 mg
- Manganese 0.5 mg
- Chromium 0 mcg
- Molybdenum 0 mcg
- Chloride 0 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
