Ingredients
Scale
6–8 Large Croissants, day-old, cut into 1-inch pieces
8 oz Cream Cheese, softened
1/2 cup Granulated Sugar, divided
5 Large Eggs
2 cups Whole Milk
1/2 cup Heavy Cream
2 tsp Vanilla Extract
1/2 tsp Ground Cinnamo
1 ½ cups Fresh or Frozen Blueberries
Powdered Sugar, for dusting if desired
Instructions
- Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish with butter or non-stick spray
- Tear or cut the croissants into 1-inch pieces and distribute about two-thirds evenly across the bottom of the baking dish
- In a medium bowl, combine the softened cream cheese with 2 tablespoons of granulated sugar and beat until smooth
- Drop spoonfuls of the cream cheese mixture over the croissant pieces in the dish
- Sprinkle half of your blueberries over the cream cheese and croissants. Layer the remaining croissant pieces over the blueberries and sprinkle the remaining blueberries on top
- In a large bowl, whisk together the eggs, remaining sugar, whole milk, heavy cream, vanilla extract, and ground cinnamon until smooth
- Pour the egg custard mixture evenly over the croissants and blueberries, gently pressing down on the croissants to absorb the liquid
- Allow the casserole to sit for at least 30 minutes at room temperature, or refrigerate overnight for best results
- Bake for 35-45 minutes until golden brown on top and the center is set. Let cool for 10-15 minutes before serving
Notes
Ensure croissants are slightly stale for better absorption of custard.
You can prepare this dish the night before for added convenience.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 23 g
- Sodium: 425 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 180 mg