Blueberry Cream Cheese Croissant Casserole
A decadent breakfast casserole featuring golden croissant pieces soaked in a rich custard, bursting with juicy blueberries and creamy cream cheese, easy to prepare and perfect for any occasion.
Ingredients
Main Ingredients
- 4 large croissants, torn into pieces Use stale if available for better soaking.
- 1 cup blueberries (fresh or frozen) If using frozen, no need to thaw.
- 8 oz cream cheese, cubed Ensure at room temperature for easier mixing.
- 4 large eggs
- 1 cup milk
- 1/2 cup sugar May substitute half with maple syrup.
- 1 tsp vanilla extract
- 1/2 tsp cinnamon A pinch of nutmeg can be added for flavor.
- Butter (for greasing) Can use non-stick spray but butter adds flavor.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish with butter to prevent sticking.
- In the greased baking dish, layer the torn croissants, spreading them evenly across the bottom. Scatter cream cheese cubes and blueberries over the croissants.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
- Pour the egg mixture evenly over the croissant mixture, making sure the croissant pieces are soaked in the custard.
- Allow the casserole to sit for 15-20 minutes to absorb the mixture.
Baking
- Bake in the preheated oven for 30-35 minutes or until the top is golden brown and the custard is set.
Serving
- Serve warm, optionally dusted with powdered sugar or drizzled with maple syrup.
Notes
Best enjoyed warm; pairs well with crispy bacon or fresh fruit. Can be prepared ahead and stored in an airtight container for up to 3 days or frozen for 2 months. Reheat covered with foil.