Ingredients
Scale
- 6 large croissants, cut into bite-sized pieces
- 1 cup fresh or frozen blueberries
- 8 ounces cream cheese, softened and cubed
- 6 large eggs
- 1 cup milk (whole or 2%)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar (for serving, optional)
- Maple syrup (for serving, optional)
Instructions
Step 1: Prepare the Casserole
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray.
- Layer Croissants and Blueberries: Place the cut croissant pieces in the prepared baking dish. Sprinkle the blueberries evenly over the croissants.
- Add Cream Cheese: Distribute the cubed cream cheese throughout the croissant and blueberry mixture.
Step 2: Make the Egg Mixture
- Whisk Ingredients: In a large bowl, whisk together the eggs, milk, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour Over Croissants: Pour the egg mixture evenly over the croissant and blueberry layers, making sure to soak all the pieces.
Step 3: Bake
- Bake the Casserole: Cover the baking dish with aluminum foil and bake in the preheated oven for 30 minutes.
- Uncover and Continue Baking: Remove the foil and bake for an additional 15–20 minutes, or until the casserole is set and lightly golden on top.
Step 4: Serve
- Cool Slightly: Allow the casserole to cool for a few minutes before slicing.
- Garnish: Dust with powdered sugar and serve warm with maple syrup if desired.
- Prep Time: 15
- Cook Time: 45