Description
Indulge in this irresistible casserole featuring buttery croissants, creamy tangy cream cheese, and sweet blueberries all baked in a rich custard. Perfect for breakfast or dessert, it’s an effortless crowd-pleaser.
Ingredients
- 6–8 large croissants (day-old preferred), torn into 1-2 inch pieces
- 8 oz cream cheese, softened
- 3/4 cup granulated sugar, divided
- 2 tsp vanilla extract, divided
- 2 large eggs
- 1 1/2 cups whole milk (or half-and-half)
- 2 cups fresh or frozen blueberries
- 1 tbsp butter, softened (for greasing)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish with softened butter.
- Arrange half of the torn croissant pieces in the prepared dish.
- In a bowl, beat softened cream cheese with 1/4 cup sugar and 1 tsp vanilla until smooth. Drop spoonfuls over the croissants.
- Sprinkle half of the blueberries over the cream cheese layer.
- Top with the remaining croissant pieces and then sprinkle with the remaining blueberries.
- In a separate large bowl, whisk together eggs, milk, remaining 1/2 cup sugar, and remaining 1 tsp vanilla extract until well combined.
- Pour the egg custard evenly over the croissant and berry layers, gently pressing down any floating pieces.
- Cover the dish and refrigerate for at least 30 minutes, or ideally overnight.
- Bake for 40-50 minutes, or until golden brown and set in the center. If browning too quickly, tent with foil.
- Let cool slightly before serving. Dust with powdered sugar if desired.
- Prep Time: 15 mins
- Cook Time: 45 mins