Description
Indulge in a delightful blueberry cream cheese croissant casserole. This step-by-step recipe shows you how to make an easy to bake breakfast or dessert with the best flavor.
Ingredients
- 6–8 large day-old croissants, torn into 1–2 inch pieces
- 8 oz (226g) cream cheese, softened
- 1/2 cup (100g) granulated sugar, divided
- 2 large eggs
- 2 cups (480ml) whole milk (or half-and-half)
- 1 tsp pure vanilla extract, divided
- 1/2 tsp ground cinnamon
- 1.5 – 2 cups fresh blueberries (or frozen, not thawed)
- Optional: 1 tbsp turbinado sugar for topping
Instructions
- 1. Prepare Baking Dish & Croissants: Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish. Arrange two-thirds of the torn croissant pieces in the dish.
- 2. Make Cream Cheese Mixture: In a bowl, beat softened cream cheese with 2 tbsp granulated sugar and 1/2 tsp vanilla extract until smooth. Dollop over croissants.
- 3. Whisk Custard: In a large bowl, whisk milk, eggs, remaining 1/2 cup granulated sugar, 1 tsp vanilla extract, and cinnamon until well combined.
- 4. Layer & Soak: Sprinkle half the blueberries over the croissants. Pour custard evenly over everything, pressing croissants to absorb. Top with remaining croissants and blueberries. Sprinkle with turbinado sugar if desired.
- 5. Bake: Bake for 35-45 minutes, or until golden brown and custard is set. Let rest 10-15 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 40 mins