Blueberry Cream Cheese Croissant Casserole (Printable)

Golden croissant bake swirled with cream cheese and fresh blueberries

# What You’ll Need:

→ Croissant Base

01 - 6 large croissants (preferably day-old), cut into large cubes

→ Cream Cheese Custard

02 - 8 oz (225 g) cream cheese, softened
03 - 1/3 cup (80 g) granulated sugar
04 - 2 large eggs
05 - 1 cup (240 ml) whole milk
06 - 1 tsp pure vanilla extract
07 - Zest of 1 lemon (optional)

→ Blueberry Layer

08 - 1 1/2 cups (200 g) fresh or frozen blueberries
09 - 1 tbsp all-purpose flour (for tossing with blueberries)

→ Finishing

10 - 2 tbsp powdered sugar (for dusting after baking)
11 - Maple syrup or whipped cream for serving (optional)

# How To Make It:

01 - Preheat oven to 350°F (180°C). Generously grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Scatter half of the cubed croissants evenly across the bottom of the prepared baking dish, creating a single layer.
03 - In a medium bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs, whole milk, vanilla extract, and lemon zest, then mix until fully combined and no lumps remain.
04 - Place the blueberries in a small bowl and toss with the all-purpose flour until evenly coated. This prevents the berries from sinking during baking, especially important when using frozen blueberries.
05 - Sprinkle half of the flour-coated blueberries over the first croissant layer. Pour half of the cream cheese custard mixture evenly over the croissants and berries. Layer the remaining croissant cubes on top, followed by the remaining blueberries. Pour the rest of the custard mixture over everything, pressing down gently so the croissants absorb the liquid.
06 - Allow the assembled casserole to rest at room temperature for 10 minutes so the croissants fully soak up the custard. Alternatively, cover tightly and refrigerate overnight for a make-ahead option.
07 - Bake uncovered for 35 to 40 minutes until the center is set, the edges are golden brown, and a knife inserted into the middle comes out clean.
08 - Let the casserole cool for 10 minutes before slicing. Dust generously with powdered sugar and serve warm with maple syrup or a dollop of whipped cream if desired.

# Expert Tips:

01 -
  • It turns stale bakery croissants into something so indulgent your guests will think you spent hours planning it.
  • The cream cheese swirls through every bite like a sweet surprise, and the blueberries burst into little pockets of jammy goodness.
  • You can assemble it the night before, so your morning is free for actually enjoying brunch instead of scrambling.
02 -
  • If you skip the resting step the custard will not absorb evenly and you will end up with dry patches alongside soggy ones.
  • Frozen blueberries will bleed purple streaks into the custard if you do not toss them in flour first, and while it still tastes fine, it looks far less appealing.
  • The casserole will deflate slightly as it cools, which is completely normal and not a sign that anything went wrong.
03 -
  • Tear a few croissant pieces instead of cutting them all uniformly, because the jagged edges create more surface area for caramelization and make the top look beautifully rustic.
  • If you want the custard extra silky, substitute half the milk with heavy cream and thank yourself later.

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