Blueberry Cream Cheese Croissant Casserole
A delightful breakfast casserole that combines buttery croissants, fresh blueberries, and creamy cream cheese, perfect for brunch.
Ingredients
Main Ingredients
- 4 pieces croissants, torn into pieces Using day-old croissants is recommended for the best texture.
- 1 cup fresh blueberries You can substitute with thawed frozen blueberries.
- 8 oz cream cheese, softened For a healthier option, substitute with Greek yogurt.
- 4 large eggs
- 1 cup milk
- 1/2 cup sugar You can adjust the sugar amount to taste.
- 1 tsp vanilla extract
- 1/2 tsp cinnamon Experiment with nutmeg or cardamom for variation.
- Powdered sugar for serving (optional) Garnish for a touch of elegance.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
- Spread the torn croissant pieces evenly across the bottom of the dish and scatter the blueberries over them.
- In a mixing bowl, beat the cream cheese until smooth.
- Add eggs, milk, sugar, vanilla extract, and cinnamon to the cream cheese and mix until well-combined.
- Pour the mixture over the croissants and blueberries, pressing down gently.
- Let the casserole sit for 10 minutes.
Baking
- Bake for 30 to 35 minutes until golden brown and set.
- Serve warm, optionally dusted with powdered sugar.
Notes
This casserole can be prepared ahead of time. It can be stored in the refrigerator for about 2-3 days or frozen for up to 2 months.