Blueberry Cream Cheese Croissant Casserole
An indulgent breakfast casserole featuring croissant pieces soaked in a rich custard filled with blueberries and cream cheese.
Ingredients
Main ingredients
- 4 pieces buttery croissants, torn into pieces
- 1 cup cream cheese, softened Make sure it's at room temperature
- 3/4 cup blueberries, fresh or frozen
- 4 pieces eggs
- 1 cup milk Almond milk can be used for a dairy-free version
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a baking dish.
- In a mixing bowl, whisk together the eggs, milk, sugar, vanilla extract, cinnamon, and salt until well combined.
- Place the torn croissant pieces into the greased baking dish.
- Add spoonfuls of softened cream cheese throughout the croissant pieces, then sprinkle the blueberries on top.
- Pour the egg mixture evenly over the croissant mixture, ensuring that everything is soaked.
- Let it sit for about 10-15 minutes to absorb all those delicious flavors.
- Bake in the preheated oven for 30-35 minutes or until golden and set.
- Serve warm, and enjoy!
Notes
Pairs beautifully with a drizzle of maple syrup or a dusting of powdered sugar. Consider serving with crispy bacon or a refreshing fruit salad. Leftovers can be stored in the refrigerator for up to three days or frozen for up to a month.