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Golden brown blueberry cream cheese croissant casserole dusted with powdered sugar in a white baking dish.

Blueberry Cream Cheese Croissant Casserole

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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Calories: 485
Ingredients Method

Ingredients
  

  • 1 pound large buttery croissants, torn into bite-sized pieces
  • 8 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs (for cream cheese filling)
  • 1 teaspoon vanilla extract (for cream cheese filling)
  • 1 1/2 cups fresh blueberries
  • 4 large eggs (for custard)
  • 1 1/2 cups whole milk
  • 1 teaspoon vanilla extract (for custard)
  • 1/4 teaspoon sal t
  • 2 tablespoons powdered sugar for dusting

Method
 

  1. Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish with butter or non-stick spray.
  2. Arrange half of the torn croissant pieces in an even layer in the prepared baking dish.
  3. In a medium bowl, beat the softened cream cheese with 2/3 cup granulated sugar, 2 eggs, and 1 teaspoon vanilla extract until smooth and creamy.
  4. Drop spoonfuls of the cream cheese mixture over the croissants and sprinkle with 1 cup of blueberries.
  5. Top with the remaining croissant pieces and the remaining 1/2 cup of blueberries.
  6. In a separate bowl, whisk together 4 eggs, whole milk, 1 teaspoon vanilla extract, and salt until well combined.
  7. Pour the egg and milk mixture evenly over the croissants, ensuring all pieces are moistened.
  8. Allow the casserole to sit for 15 to 20 minutes to allow the croissants to absorb the liquid.
  9. Bake for 35 to 45 minutes, or until the top is golden brown and the custard is set in the center.
  10. Remove from the oven and let cool for 10 minutes before dusting with powdered sugar and serving.