Blueberry Cream Cheese Croissant Casserole – Easy Breakfast Or Brunch Bake

Blueberry Cream Cheese Croissant Casserole is the kind of recipe that works as both a breakfast bake and a cozy dessert.

You will learn how to layer buttery croissant bread with a cream cheese custard and fresh blueberries, and why each ingredient earns its place in the dish. I will also share the little details that make the texture both soft and crisp, giving you confidence that your croissant blueberry breakfast casserole will turn out every time.

This casserole combines the comfort of blueberry bread pudding with the ease of a blueberry croissant bake. It’s part of my collection of blueberry desserts that feel at home at a holiday brunch or a weekend breakfast table. With cream cheese tucked into every layer, it turns into a cream cheese breakfast that pleases both adults and kids.

You will get the structure of croissant bread, the richness of cream cheese, and the brightness of blueberries in one pan.

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Why Croissants Shape the Dish

Day-old croissants are more than just a convenient base. Their flaky layers soak up the custard without collapsing into mush. If you’ve ever tried a croissant breakfast casserole with fresh croissants, you know how quickly they lose their shape. A little staleness gives structure.

Croissant bread adds a buttery background that makes every other flavor shine. It feels different from using plain sandwich bread, which tends to create a heavier blueberry bread pudding. I always keep a few croissants aside for recipes like this.

For another way croissants work beautifully in desserts, you might enjoy my Pear Cream Cheese Crisp.

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Blueberries for Brightness

Fresh or frozen blueberries both work here. Frozen berries go straight into the dish without thawing, which means you can bake this casserole in any season.

The fruit softens into juicy pockets that balance the creamy richness of the filling. Blueberries also give the top a speckled look, almost like a blueberry French toast casserole. They create that visual cue that tells everyone it’s loaded with fruit.

I often drizzle a quick blueberry sauce over slices once baked, adding a glossy finish and extra berry flavor. That sauce also pairs well with my Lemon Blueberry Cookies.

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Cream Cheese Adds the Body

Cream cheese provides the heart of this casserole. It turns the custard from a simple egg mixture into a cream cheese breakfast. When beaten with sugar and vanilla, it becomes smooth and sweet, then bakes into little creamy ribbons between the croissants.

The result is a dish that feels more indulgent than a plain croissant breakfast casserole. That extra tang from cream cheese keeps it from being overly sweet. It works as a steady anchor for the juicy blueberries.

If you like cream cheese in frostings, try my Cool Whip Cream Cheese Frosting for another approach.

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Custard That Holds It All

Eggs, milk, and cream form the custard that soaks into every piece of croissant. I add a little cinnamon for warmth, though it’s optional. The custard sets during baking into a soft, pudding-like layer that ties everything together.

Whole milk keeps the texture lighter, while cream makes it richer. The balance matters. I’ve tried making this casserole with only milk, and the texture lacked body. Using only cream makes it too heavy. A mix gives the right balance of softness and structure.

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My Ingredient Comparison

In my notes, I’ve tested this recipe with brioche instead of croissants. Brioche absorbs custard beautifully and creates a more uniform, cake-like slice. Croissants, though, give contrast. The edges turn golden and crisp, while the centers stay custardy. If you want elegance and structure, go with brioche. If you want buttery layers and crisp peaks, stick with croissants. I personally lean to croissants, because the texture feels more dynamic.

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Baking and Resting Time

The casserole bakes until golden on top and set in the center. Letting it rest for ten minutes is not just a waiting step. That time helps the custard settle, so when you scoop into it, the layers hold together.

If you’ve baked my Lemon Cream Cheese Dump Cake before, you know how resting time can change the final texture. The same principle works here. Patience pays.

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Serving Suggestions That Work Year-Round

Dusting with powdered sugar gives a bakery finish. A drizzle of maple syrup takes it closer to breakfast. For a holiday table, I scatter extra blueberries on top.

Warm slices are best, though cold leftovers taste a bit like blueberry bread pudding. The dual personality makes it easy to serve for brunch and then enjoy the rest as dessert.

You might even pair it with something citrusy like Lemon Blueberry Focaccia Bread, which sharpens the blueberry flavors.

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Storage Notes From Experience

I cover leftovers with foil and keep them in the fridge for three days. The edges lose some crispness, but reheating in a low oven brings it back. Freezing works too. Wrap portions tightly and thaw overnight, then warm before serving.

The custard stays creamy, and the blueberries hold their shape even after freezing. That makes it practical for planning ahead.

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Related Blueberry Recipes You’ll Love

For more blueberry breakfast ideas, try pairing this with:

• Lemon Blueberry Cookies

• Pear Cream Cheese Crisp

• Lemon Cream Cheese Dump Cake

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Save and Share Your Bake

This Blueberry Cream Cheese Croissant Casserole deserves a place on your board of blueberry desserts and breakfast ideas. Save this recipe on Pinterest so you can return to it any time.

I’d love to hear how it turned out for you. Share your version in the comments, or ask me any questions if you run into something while baking. The conversation makes the recipe even better.

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