Indulge in the perfect fusion of flaky croissants and juicy blueberries with this delightful Blueberry Croissant Bake recipe. Whether you’re hosting a brunch or simply craving a sweet treat, this dish is a surefire way to elevate your breakfast game.
Blueberry Croissant Bake is the easiest most delicious recipe that anyone will love. The beautiful look of it makes it seem so much harder than it is! You can fool everyone into thinking you spent hours creating it but it can be our secret that it only takes about 15 minutes to assemble.
How to Make Blueberry Croissant Bake
To start, preheat your oven to 350 degrees and generously coat a 9×13 baking dish with cooking spray. This step ensures that your Blueberry Croissant Bake doesn’t stick and comes out of the oven with a golden perfection. Now, the star ingredients take center stage – six large croissants, cut into irresistible bite-sized pieces, and two cups of either fresh or frozen blueberries. Scatter them across the baking dish, creating a blend of buttery croissants and burst-in-your-mouth blueberries.
The magic begins with a velvety cream cheese mixture that brings the entire dish to life. In a medium-sized bowl, whip together two 8 oz packs of softened cream cheese, 1 1/3 cups of granulated sugar, four eggs, two teaspoons of vanilla, and a hint of cinnamon. The result? A smooth and creamy concoction that promises to deliver layers of flavor in every bite. Gradually introduce two cups of milk into the mixture, beating well after each addition to ensure a luscious, homogeneous texture.
Pour this dreamy cream cheese blend evenly over the croissants and blueberries, allowing it to seep into every crevice. Allow the dish to sit for 10-20 minutes, allowing the flavors to meld and the croissants to absorb the delectable creaminess.
As the oven works its magic, baking for approximately 55 minutes or until the center sets and the top achieves a rich golden brown hue, the aroma will fill your kitchen with the most incredible aroma. A pro tip for the final stretch: cover the dish lightly with foil during the last 10 minutes to prevent over-browning, ensuring a perfect balance of texture and color.
The grand finale arrives as you take the Blueberry Croissant Bake out of the oven! Let it rest for 5-10 minutes, then serve warm. Dust the masterpiece with a snowfall of powdered sugar, adding a touch of sweetness that brings the entire creation together. This Blueberry Croissant Bake isn’t just a recipe; it’s a symphony of flavors and textures, an experience that will undoubtedly become a cherished favorite for breakfasts, brunches, and special occasions alike.
Blueberry Croissant Bake
Ingredients
- 6 large croissants, cut into bite sized pieces
- 2 cups fresh or frozen blueberries
- 2 8 oz packs cream cheese, softened
- 1 1/3 cup granulated sugar
- 4 eggs
- 2 teaspoons vanilla
- 1/2 teaspoon cinnamon
- 2 cups milk
- Powdered sugar, for serving
Instructions
- Preheat oven to 350 degrees. Prepare 9×13 baking dish by spraying lightly with cooking spray.
- Place croissant pieces in the pan and sprinkle with the blueberries.
- Beat cream cheese, sugar, eggs, cinnamon and vanilla in a medium-sized bowl with electric mixer until smooth and creamy. Gradually add milk, beating well after each addition. Pour evenly over croissants. Let sit 10-20 minutes.
- Bake for 55 minutes or until center is set and top is golden brown. Cover lightly with foil for the last 10 minutes to prevent over-browning.
- Let sit for 5-10 minutes then serve warm dusted with powdered sugar.
This was fantastic! Do you think it could be cooked in a 9×13 crockpot with a towel under the lid?
Thank you for your comment! So happy you loved it! That might work but I’m not sure if the top would get crispy and brown. That’s my favorite part!
Amazing! My family loved it!!! I cooked it a bit longer so it got crunchier. It will be a staple in our household.
So happy you loved it!
This was amazing~ we truly loved it. Followed the recipe to the T- Thanks
So happy you loved it! Thanks for commenting!
Can you prep and cook the next morning
You could but I’m not sure how soggy it would be. You could prep everything separately then throw it together the next morning. That’s what I would do if I needed to save time.
Does it work with different berries?
I’ve only ever used blueberries but I imagine fresh raspberries would work. I would not use strawberries because they have too much moisture.
Delicious, my husband and I loved it.
Do the leftovers need to be refrigeated?
Thanks for the review! Glad you enjoyed it!
I made this recipe. It came out delicious. I did change one thing. Instead of sprinkling it with powdered sugar I put a glaze on it that I made with powdered sugar and a little milk.