Blueberry Cream Cheese Croissant Casserole
A creamy and decadent casserole featuring buttery croissants, cream cheese, and fresh blueberries, perfect for brunch or special occasions.
Ingredients
Main Ingredients
- 4-5 pieces buttery croissants, torn into pieces Use day-old croissants for best texture.
- 8 oz cream cheese, softened Incorporate a bit of sugar to balance the tanginess.
- 1 cup fresh blueberries Be gentle to maintain the blueberries' shape.
- 4 large eggs
- 1 cup milk For a creamier texture, use half-and-half.
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Butter for greasing Butter for greasing the baking dish Prevents sticking and enhances browning.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish with butter.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until well combined.
- Add the torn croissant pieces to the egg mixture and mix gently until they are fully soaked.
- In another bowl, mix the softened cream cheese with a bit of sugar and fold in the blueberries.
- Layer the croissant mixture in the baking dish, adding spoonfuls of the blueberry cream cheese mixture as you go.
Baking
- Bake in the preheated oven for about 30-35 minutes or until golden brown and set in the middle.
- Let it cool slightly before serving warm.
Notes
Best served warm with a dusting of powdered sugar or fresh blueberries. To store leftovers, keep in an airtight container in the fridge for 3-4 days or freeze portions for 2-3 months.