Blueberry Cream Cheese Croissant Casserole
A deliciously simple baked breakfast casserole featuring torn croissant pieces soaked in a creamy blueberry custard.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 croissants, torn into pieces
- 1 cup blueberries (fresh or frozen)
- 1 cup cream cheese, softened
- 4 eggs
- 1 cup milk
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Powdered sugar for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- Layer the torn croissant pieces and blueberries in the baking dish.
- Make the cream cheese custard by beating together the softened cream cheese, eggs, milk, sugar, vanilla extract, and salt until smooth.
- Pour the custard mixture over the croissants and blueberries, pressing lightly, and allow to soak for 30 minutes.
- Bake for 35–40 minutes until the top is golden and the custard is set.
- Let the casserole cool slightly before serving, dusted with powdered sugar if desired.
Notes
For deeper flavor, cover and refrigerate overnight before baking.