Blueberry Cream Cheese Croissant Bake (Printable)

Buttery croissants baked with velvety cream cheese and fresh blueberries for a luxurious morning treat.

# What You'll Need:

→ Bread & Pastry

01 - 6 large croissants, preferably day-old, cut into 2-inch pieces

→ Dairy

02 - 8 oz cream cheese, softened
03 - 1 cup whole milk
04 - 1 cup heavy cream
05 - 4 large eggs
06 - 1/3 cup granulated sugar
07 - 2 tsp vanilla extract

→ Fruit

08 - 1 1/2 cups fresh or frozen blueberries

→ Additions & Toppings

09 - 2 tbsp powdered sugar, for dusting
10 - 1 tbsp lemon zest (optional)

# Steps:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Arrange the croissant pieces evenly across the bottom of the prepared baking dish. Scatter the blueberries and lemon zest, if using, over the croissant layer in an even distribution.
03 - In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth. Add the granulated sugar and vanilla extract, blending until fully combined.
04 - Add the eggs one at a time, beating well after each addition until fully incorporated. Pour in the whole milk and heavy cream, whisking until the custard mixture is silky and pourable.
05 - Pour the custard mixture evenly over the croissants and blueberries. Gently press down on the croissant pieces to ensure they begin soaking up the liquid.
06 - Allow the assembled casserole to rest for 10 to 15 minutes at room temperature, giving the croissants time to absorb the custard.
07 - Bake uncovered for 35 to 40 minutes, until the custard is fully set and the top is lightly browned and puffed.
08 - Remove from the oven and let cool for 10 minutes. Dust generously with powdered sugar and serve warm.

# Expert Tips:

01 -
  • The cream cheese melts into the custard and creates these little pockets of richness that catch you off guard in the best way.
  • Day old croissants soak up all that liquid without turning to mush, staying golden and slightly crisp on top.
  • You can assemble everything the night before, so your morning self barely has to think.
02 -
  • If you skip the resting time, the croissants will not absorb enough custard and the center will be dry while the edges swim in liquid.
  • Frozen blueberries may need an extra 5 minutes of bake time, and you should toss them in a pinch of flour first so they do not bleed purple into everything.
03 -
  • Tear the croissants by hand instead of cutting them with a knife, because ragged edges soak up more custard and create better texture.
  • Dot a few extra tablespoons of diced cream cheese randomly through the croissant layer for surprise pockets of tangy richness.

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