Sunday Morning Croissant Casserole

45-MinutesBakedBreadCasseroleCreamyFruitHeartyHotKid-FriendlyOld-FashionedPotluckSweetVegetarian
Time :45 minutes
Yield :8 servings
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The Scoop

Croissants for breakfast? Obviously! Croissants baked into a creamy blueberry casserole? Even better!
Buttery croissant pieces soak up a rich vanilla cream cheese custard while blueberries bring little bursts of tartness throughout. Prep it the night before, bake it in the morning, and suddenly brunch feels very put together with almost zero morning effort.
Hack it:
Prep ahead: Assemble everything the night before and refrigerate overnight. Let it sit at room temperature for a few minutes before baking.
Mix up the fruit: Swap blueberries for raspberries, blackberries, sliced strawberries, or a mix of berries.
Add some lemon: Stir lemon zest into the custard for a fresh, citrusy contrast to the creamy filling.
Make it crunchy: Sprinkle chopped pecans, almonds, or walnuts over the top before baking.
Lean into the French-toast energy: Add a little cinnamon to the custard and serve with maple syrup.
Use day-old croissants: Slightly stale croissants soak up the custard beautifully without becoming too mushy.
Leftovers:
Reheat like a pro: Warm individual slices in the oven or air fryer so the edges get slightly crisp again.
Berry parfait: Cube leftovers and layer with Greek yogurt, fresh berries, and a drizzle of honey.
Dessert mode: Warm a slice and serve with vanilla ice cream and berry sauce.
French toast upgrade: Pan-fry slices in a little butter until golden on both sides.
Turn it into bread pudding: Cube the leftovers, add a handful of chocolate chips or nuts, and bake until warm and crisp.

Ingredients

  • 1 (10-13-ounce) package croissants, chopped
  • 2 cups fresh blueberries
  • 2 (8-ounce) packages cream cheese, softened
  • 1 1/3 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups milk

Directions

  • Preheat the oven to 350 degrees F.
  • Lightly spray a 9x13-inch pan with cooking spray.
  • Place the croissant pieces in the prepared pan.
  • Sprinkle the croissant pieces with the blueberries.
  • Beat the cream cheese, the sugar, the eggs, and the vanilla together in a medium bowl with an electric mixer until well-blended.
  • Add the milk to the cream cheese mixture and mix until combined.
  • Pour the cream cheese mixture evenly over the croissant pieces.
  • Let the casserole stand for at least 20 minutes or cover and refrigerate overnight.
  • Bake until set in the center, about 35-40 minutes.
  • Serve warm.
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