Blueberry Cream Cheese Croissant Casserole
A delightful morning treat made with flaky croissants, juicy blueberries, and creamy cheese, perfect for brunch or a cozy family breakfast.
Ingredients
Main Ingredients
- 4 pieces croissants, torn into pieces
- 1 cup blueberries Fresh or frozen
- 8 oz cream cheese, softened
- 6 pieces eggs
- 1 cup milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- to taste Powdered sugar for dusting (optional)
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a baking dish.
- Spread the torn croissant pieces evenly across the base of the greased baking dish.
- Sprinkle the blueberries over the croissants.
- In a medium bowl, beat the softened cream cheese until smooth and creamy.
- In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until fully blended.
- Pour the egg mixture over the croissants and blueberries, ensuring all pieces are coated.
- Dollop spoonfuls of the cream cheese mixture on top of the casserole.
- Bake in the preheated oven for 30-35 minutes until set and golden on top.
- Dust with powdered sugar before serving, if desired.
Notes
Make the casserole the night before and refrigerate before baking in the morning. It can also be served warm, at room temperature, or as a dessert. Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to two months.