Ingredients
4 large croissants, torn into pieces
1 cup fresh or frozen blueberries
8 oz cream cheese, softened
1/2 cup granulated sugar
1 tsp vanilla extract
4 large eggs
1 cup milk
1/2 cup heavy cream
Powdered sugar for dusting (optional)
Instructions
1. Grease a 9×13-inch baking dish. Arrange torn croissant pieces evenly in the dish.
2. Sprinkle blueberries over the croissants.
3. In a bowl, beat cream cheese, sugar, and vanilla until smooth.
4. In a separate bowl, whisk eggs, milk, and cream together. Combine with cream cheese mixture until fully blended.
5. Pour mixture evenly over croissants and blueberries. Press gently to soak.
6. Cover and refrigerate for at least 30 minutes, or overnight.
7. Preheat oven to 350°F (175°C). Bake uncovered for 35–40 minutes or until golden and set.
8. Cool slightly and dust with powdered sugar before serving.
Notes
Use day-old croissants for best texture.
You can substitute raspberries or chopped strawberries.
Maple syrup or a lemon glaze makes a great topping.
- Prep Time: 15 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 18g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 135mg
Keywords: blueberry croissant casserole, cream cheese breakfast bake, easy brunch casserole, sweet croissant dish