Description
This incredible casserole features tender, flaky croissants soaked in a rich vanilla custard, studded with sweet blueberries and swirled with tangy cream cheese. It’s an effortless yet elegant brunch dish perfect for any occasion.
Ingredients
Scale
- 6–8 large stale croissants (day-old or 2-day-old), torn or cut into 1-2 inch pieces
- 1 (8 ounce) package cream cheese, softened
- 1/4 cup granulated sugar (for cream cheese)
- 1 teaspoon vanilla extract (for cream cheese)
- 1 1/2 cups fresh or frozen blueberries
- 6 large eggs
- 2 cups whole milk (or 2%)
- 1/2 cup granulated sugar (for custard)
- 1 teaspoon pure vanilla extract (for custard)
- 1/4 teaspoon ground cinnamon (optional)
- Butter, for greasing dish
Instructions
- 1. Prepare Croissants and Dish: Preheat oven to 375°F (190°C). Generously butter a 9×13 inch baking dish. Arrange half of the torn croissant pieces in the bottom of the dish.
- 2. Mix Cream Cheese Filling: In a medium bowl, beat softened cream cheese with 1/4 cup sugar and 1 teaspoon vanilla extract until smooth. Dollop spoonfuls of cream cheese mixture over the first layer of croissants.
- 3. Whisk Custard Base: In a large bowl, whisk together eggs, milk, 1/2 cup sugar, 1 teaspoon vanilla extract, and optional cinnamon until well combined.
- 4. Layer Croissants and Blueberries: Scatter remaining croissant pieces over the cream cheese dollops. Evenly distribute blueberries over the croissants.
- 5. Pour Custard and Soak: Pour the custard mixture evenly over the entire casserole. Gently press down on croissants to ensure they are submerged. Let soak for at least 30 minutes at room temperature, or cover and refrigerate overnight.
- 6. Bake Until Golden and Set: Bake for 40-50 minutes, or until the top is golden brown and a knife inserted into the center comes out mostly clean. If browning too quickly, tent loosely with foil. Let rest 10-15 minutes before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins