Blueberry Cream Cheese Croissant Casserole
A luxurious breakfast dish combining the buttery flakiness of croissants with a creamy blueberry filling, perfect for special occasions and weekend breakfasts.
Ingredients
Main Ingredients
- 5 large croissants, torn into pieces Fresh croissants are preferred for the best texture.
- 8 oz cream cheese, softened Ensure the cream cheese is well-softened for easy mixing.
- 1 cup fresh blueberries Fresh blueberries are preferred for best flavor.
- 6 large eggs Vital for creating the custardy base.
- 1 cup milk Any milk can be used, including non-dairy.
- 1/2 cup sugar Adjust according to taste.
- 1 tsp vanilla extract
- 1/2 tsp cinnamon Can be adjusted or substituted.
- 1 pinch salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt.
- Place torn croissant pieces in the baking dish.
- In a separate bowl, mix the cream cheese until smooth, then fold in fresh blueberries.
- Spoon the cream cheese mixture over the croissants.
- Pour the egg mixture evenly over the croissants and cream cheese.
- Let it soak for about 30 minutes.
- Bake for 30-35 minutes or until golden brown and set in the middle.
Serving
- Cut into squares or scoop out portions to serve.
- Drizzle with blueberry sauce or sprinkle with powdered sugar if desired.
- Optionally, serve with whipped cream or vanilla ice cream.
- Accompany with bacon or sausage for a complete meal.
- Pair with mimosas or freshly brewed coffee for brunch.
Notes
Store leftovers in the fridge for up to three days or freeze slices tightly wrapped for longer preservation. Experiment with different fruits or spices for variations.