Ingredients
Scale
- 8 large croissants, cut into bite-sized pieces
- 8 ounces cream cheese, softened
- 1 cup fresh blueberries (or frozen, thawed)
- 6 large eggs
- 1 cup milk
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- Powdered sugar, for dusting (optional)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- In a large bowl, beat the softened cream cheese until smooth. Add the eggs, milk, granulated sugar, vanilla extract, cinnamon, and salt. Whisk until well combined.
- Place the croissant pieces in the greased baking dish. Gently fold in the blueberries.
- Pour the cream cheese mixture evenly over the croissant and blueberry mixture, ensuring all pieces are coated.
- Cover the dish with aluminum foil and let it sit for 15 minutes to allow the croissants to soak up the mixture.
- Bake in the preheated oven, covered, for 25 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden brown and the center is set.
- Let the casserole cool for 10 minutes before serving. Dust with powdered sugar if desired.
Notes
- For added flavor, mix in a teaspoon of lemon zest or a splash of almond extract to the cream cheese mixture.
- Substitute the blueberries with raspberries or strawberries for a different berry flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 30g
- Sodium: Not specified
- Fat: 18g
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: 30g
- Fiber: Not specified
- Protein: 8g
- Cholesterol: Not specified