Description
This delightful casserole features day-old croissants soaked in a rich egg custard with bursts of fresh blueberries and tangy cream cheese swirls. It’s an easy make-ahead breakfast perfect for any occasion.
Ingredients
Scale
- 8–10 medium day-old croissants, torn into 1–2 inch pieces
- 8 oz full-fat cream cheese, softened
- ¼ cup granulated sugar (for cream cheese)
- 1 tsp vanilla extract (for cream cheese)
- 5 large eggs
- 2 cups whole milk
- ½ cup granulated sugar (for custard)
- 1 tsp vanilla extract (for custard)
- 2 cups fresh or frozen blueberries
- 1 tsp lemon zest (optional)
Instructions
- Prep Croissants: Preheat oven to 375°F (190°C). Lightly butter a 9×13 inch baking dish. Tear croissants into pieces and distribute in the dish.
- Whip Cream Cheese: In a medium bowl, beat softened cream cheese, ¼ cup sugar, and 1 tsp vanilla until smooth and fluffy.
- Whisk Custard: In a large bowl, whisk eggs, milk, ½ cup sugar, and 1 tsp vanilla until well combined.
- Layer: Scatter blueberries over croissants. Dollop cream cheese mixture over blueberries. Slowly pour custard mixture evenly over everything.
- Bake: Bake for 35-45 minutes, or until golden brown, puffed, and custard is set. Let rest 5-10 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 40 mins