If you’re looking for a show-stopping brunch dish that feels indulgent yet easy to prepare, this Blueberry Cream Cheese Croissant Casserole delivers every single time. Buttery croissants soak in a rich vanilla custard, pockets of sweet cream cheese melt into the layers, and juicy blueberries burst in every bite. This blueberry cream cheese croissant casserole tastes like a cross between blueberry bread pudding and a croissant breakfast bake, with soft custardy centers and golden crisp edges. Whether you serve it for holidays, weekend brunch, or as part of your blueberry breakfast rotation, it always feels special.
Ingredients for Blueberry Cream Cheese Croissant Casserole
For the Casserole
- 6 large croissants, preferably day-old, cut into large chunks
- 1 cup fresh or frozen blueberries
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
For the Custard
- 4 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 1 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch of salt
Optional Toppings
- Powdered sugar
- Extra blueberries
- Maple syrup drizzle
Day-old croissants work best because they absorb the custard without becoming soggy. Fresh croissants can be lightly toasted at 300°F for 5–10 minutes to dry them slightly.
If you enjoy fruity brunch desserts like our Raspberry Angel Food Cake, this casserole offers a similar berry brightness in a rich breakfast format.
How to Make Blueberry Cream Cheese Croissant Casserole
Step-by-Step Instructions
Step 1: Prep the Croissants
Cut or tear croissants into large bite-sized pieces. Spread evenly in a greased 9×13-inch baking dish.
Step 2: Make the Cream Cheese Mixture
Beat softened cream cheese, sugar, and vanilla extract until smooth and creamy.
Step 3: Dollop and Scatter
Drop spoonfuls of cream cheese mixture evenly over croissants. Swirl lightly with a knife. Scatter blueberries evenly on top.
Step 4: Whisk the Custard
In a separate bowl, whisk eggs, milk, heavy cream, sugar, vanilla, cinnamon, and salt until fully combined.
Step 5: Pour and Press
Pour custard slowly over croissants. Gently press down so the bread absorbs the liquid.
Step 6: Chill
Cover and refrigerate for at least 30 minutes or overnight for best texture.
Step 7: Bake
Preheat oven to 350°F (175°C). Bake uncovered for 40–45 minutes until golden and center is set.
Step 8: Rest and Serve
Let rest 10 minutes before serving. Dust with powdered sugar or drizzle with maple syrup.
If you enjoy make-ahead bakes like our Strawberry Honeybun Cake, this casserole gives you that same convenience with a brunch twist.
Serving, Variations & Storage
How to Serve Blueberry Cream Cheese Croissant Casserole
Serve warm with:
- Powdered sugar dusting
- Fresh blueberries
- Maple syrup
- Light whipped cream
The contrast between creamy center and crisp top makes every bite satisfying.
Flavor Variations
- Add lemon zest to custard for brightness.
- Use raspberries instead of blueberries.
- Add white chocolate chips for indulgence.
- Substitute mascarpone for cream cheese.
Storage Tips
- Refrigerate leftovers up to 4 days.
- Reheat in oven at 325°F until warmed through.
- Freeze portions tightly wrapped for up to 2 months.
FAQs About Blueberry Cream Cheese Croissant Casserole
Can I use frozen blueberries?
Yes. Use them straight from frozen without thawing.
Do I need day-old croissants?
Day-old works best, but you can lightly toast fresh ones.
Can I prepare this overnight?
Yes. Refrigerating overnight improves flavor and texture.
Is this a dessert or breakfast?
Both. It works beautifully as a sweet brunch dish or blueberry dessert.
A Brunch Bake That Feels Like Celebration
In our kitchen, brunch means slowing down. Grandma believed breakfast should feel comforting but still a little fancy. The first time I made this Blueberry Cream Cheese Croissant Casserole, the smell of butter and vanilla filled the house before anyone even made it to the table.
Tearing croissants into big, rustic chunks feels almost therapeutic. Then I swirl sweet cream cheese into the layers and scatter blueberries across the top. As it bakes, the custard rises around the croissants and creates that irresistible golden top.
What I love most about this blueberry cream cheese croissant casserole is how versatile it feels. It fits beautifully into a holiday spread but also works as a cozy Sunday morning treat. If you love layered breakfast dishes like our Monte Cristo Breakfast Casserole, this version leans sweet instead of savory, while still offering that same comforting baked texture.
It’s soft in the middle, crisp on the edges, creamy in pockets, and bursting with blueberries throughout.
Print
Blueberry Cream Cheese Croissant Casserole – Buttery Brunch Bake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 35 minutes
- Yield: 8 servings
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
Buttery croissants layered with sweet cream cheese custard and juicy blueberries. Perfect brunch casserole.
Ingredients
6 large croissants
1 cup blueberries
8 oz cream cheese
1/3 cup sugar
1 tsp vanilla
4 eggs
1 cup milk
1/2 cup heavy cream
1/3 cup sugar
1 tsp vanilla
1/2 tsp cinnamon
Pinch salt
Instructions
1. Cut croissants and place in greased dish.
2. Beat cream cheese mixture and dollop over croissants.
3. Scatter blueberries.
4. Whisk custard ingredients.
5. Pour over mixture and press down.
6. Chill 30 minutes.
7. Bake at 350°F for 40-45 minutes.
8. Rest and serve.
Notes
Use day-old croissants for best texture.
Frozen blueberries work well.
Dust with powdered sugar before serving.