Blueberry Cream Cheese Croissant Casserole

Blueberry Cream Cheese Croissant Casserole is a delicious and comforting dish perfect for breakfast or brunch. This recipe combines flaky croissants, creamy cheese, and sweet blueberries to create a tasty treat that everyone will love.

Why Make This Recipe

There are many reasons to make this Blueberry Cream Cheese Croissant Casserole. It’s easy to prepare, can feed a crowd, and is a great way to use leftover croissants. The flavors of cream cheese and blueberries mix beautifully, making this casserole a hit for brunch gatherings or family breakfasts. Plus, it’s a delightful way to start your morning!

How to Make Blueberry Cream Cheese Croissant Casserole

Ingredients:

• 4 large buttery croissants, torn into pieces
• 8 oz cream cheese, softened
• 1 cup fresh blueberries
• 4 large eggs
• 1 cup milk
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1/2 teaspoon cinnamon
• Blueberry sauce for serving (optional)

Directions:

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
3. Gently fold in the torn croissant pieces and let them soak in the mixture for about 10 minutes.
4. In a separate bowl, mix the softened cream cheese with the blueberries until combined.
5. In a greased casserole dish, layer half of the soaked croissant mixture, followed by spoonfuls of the blueberry cream cheese mixture.
6. Add the remaining croissant mixture on top and gently press down.
7. Bake for 35-45 minutes, or until golden brown and set.
8. Allow to cool for a few minutes before serving.
9. Serve warm with blueberry sauce if desired.

How to Serve Blueberry Cream Cheese Croissant Casserole

Serve this casserole warm, straight from the oven. It’s delightful on its own, but you can add a drizzle of blueberry sauce for extra sweetness. This dish pairs well with a side of fresh fruit or a cup of coffee for a complete breakfast experience.

How to Store Blueberry Cream Cheese Croissant Casserole

If you have leftovers, cover the casserole with plastic wrap or aluminum foil and store it in the refrigerator. It will keep for about 3-4 days. To reheat, pop it in the oven at 350°F (175°C) until warmed through.

Tips to Make Blueberry Cream Cheese Croissant Casserole

• Make sure the cream cheese is softened for easy mixing.
• You can use stale croissants for this recipe; they actually soak up the egg mixture better.
• Feel free to add more fruits like raspberries or strawberries for different flavors.

Variation

For a chocolate twist, you can add chocolate chips along with the blueberries. Or, you can use different types of bread like brioche or challah for a unique texture and taste.

FAQs

Q: Can I prepare this casserole in advance?
A: Yes, you can assemble the casserole the night before and bake it the next morning.

Q: Can I use frozen blueberries?
A: Yes, frozen blueberries can be used, but do not thaw them to keep the casserole from becoming too watery.

Q: Is this recipe gluten-free?
A: No, this recipe contains croissants made with wheat flour. For a gluten-free version, use gluten-free bread.

Blueberry Cream Cheese Croissant Casserole

A delicious and comforting dish perfect for breakfast or brunch, combining flaky croissants, creamy cheese, and sweet blueberries.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 8 servings

Course: Breakfast, Brunch

Cuisine: American

Calories: 300

Ingredients Method Notes

Ingredients

  

Croissant Base

• 4 large buttery croissants, torn into pieces Stale croissants work best.
• 4 large eggs
• 1 cup milk
• ½ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon

Blueberry Cream Cheese Mixture

• 8 oz cream cheese, softened Make sure it's well softened for easy mixing.
• 1 cup fresh blueberries Frozen blueberries can be used but should not be thawed.

For Serving

• Blueberry sauce (optional) Drizzle for extra sweetness.

Method

 

Preparation

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
3. Gently fold in the torn croissant pieces and let them soak in the mixture for about 10 minutes.
4. In a separate bowl, mix the softened cream cheese with the blueberries until combined.

Assembly & Baking

1. In a greased casserole dish, layer half of the soaked croissant mixture, followed by spoonfuls of the blueberry cream cheese mixture.
2. Add the remaining croissant mixture on top and gently press down.
3. Bake for 35-45 minutes, or until golden brown and set.
4. Allow to cool for a few minutes before serving.

Notes

Store leftovers covered in the refrigerator for about 3-4 days. Reheat in the oven at 350°F (175°C) until warmed through. For variations, consider adding chocolate chips or using different types of bread like brioche or challah.