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Blueberry Cream Cheese Croissant Breakfast Casserole Recipe

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3.9 from 54 reviews

  • Author: Diane
  • Total Time: 1 hour
  • Yield: 8 servings

Description

This Blueberry Cream Cheese Croissant Breakfast Casserole is a delightful and indulgent brunch dish featuring flaky croissants layered with cream cheese and juicy blueberries, soaked in a sweet vanilla and cinnamon-tinged egg custard, then baked to golden perfection. Topped with a warm blueberry sauce and a dusting of icing sugar, it makes a comforting, fruity start to any morning.

Ingredients

Main Casserole Ingredients

  • 6 croissants
  • 1 cup fresh or frozen blueberries
  • 8 oz cream cheese (cold)
  • 6 eggs
  • 1 ½ cups heavy cream
  • 1 tsp vanilla extract
  • ½ tsp cinnamon
  • 2 tsp lemon zest
  • 2 tbsp honey (or maple syrup)

Blueberry Sauce

  • 2 cups fresh or frozen blueberries
  • 1 tbsp honey
  • 1 tbsp lemon juice
  • ⅓ cup water

For Serving

  • 1 tbsp icing sugar

Instructions

  1. Preheat and Prepare Dish: Preheat the oven to 375°F (190°C) and grease a 7 x 11-inch baking dish with cooking spray to prevent sticking.
  2. Cut Ingredients: Slice the croissants into large bite-sized pieces. Cut the cold cream cheese into small ¼ inch cubes for even distribution throughout the casserole.
  3. Layer Casserole: Place half of the croissant pieces evenly in the baking dish. Scatter half of the blueberries and half of the cubed cream cheese over the croissants. Add the remaining croissant pieces, then top with the remaining cream cheese cubes and blueberries to create layers.
  4. Prepare Egg Mixture: In a mixing bowl, whisk together the eggs, heavy cream, vanilla extract, cinnamon, lemon zest, and honey until the mixture is smooth and well combined.
  5. Soak Croissants: Pour the egg custard evenly over the croissant layers. Cover the casserole loosely with plastic wrap and press down gently by hand to submerge the croissant pieces beneath the liquid, ensuring thorough soaking. Refrigerate for 20 minutes or up to overnight for maximum flavor absorption.
  6. Bake the Casserole: Remove the plastic wrap and place the casserole in the preheated oven. Bake for approximately 45 minutes, or until the top is golden and a knife inserted in the center comes out clean, indicating the custard is set.
  7. Prepare Blueberry Sauce: While the casserole bakes, combine the 2 cups of blueberries, honey, lemon juice, and ⅓ cup water in a small pot. Simmer gently over medium-low heat for about 15 minutes until the blueberries soften and begin to break down into a sauce. Transfer to a small pitcher for serving.
  8. Finish and Serve: When the casserole is done baking, dust the top lightly with icing sugar using a sieve for a pretty finishing touch. Serve warm, drizzled with the homemade blueberry sauce.

Notes

  • For best results, use day-old croissants as they absorb the custard better without becoming too soggy.
  • You can substitute frozen blueberries for fresh if out of season; just make sure to thaw and drain excess liquid.
  • For a dairy-free version, replace heavy cream with coconut cream and cream cheese with a plant-based alternative.
  • This casserole can be assembled the night before and baked fresh in the morning for convenient preparation.
  • Use maple syrup instead of honey to make it vegan-friendly.
  • Ensure not to skip pressing down the croissants during soaking to allow the custard to penetrate fully for a rich texture.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Breakfast Casserole
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/blueberry-cream-cheese-croissant-breakfast-casserole-recipe/