Ingredients
Scale
6–8 Large Croissants
8 oz Full-Fat Cream Cheese, softened
½ cup Granulated Sugar, divided
6 Large Eggs
2 cups Whole Milk
½ cup Heavy Cream
1½ teaspoons Pure Vanilla Extract
½ teaspoon Ground Cinnamo
1½ – 2 cups Fresh Blueberries
2 tablespoons Unsalted Butter, melted
Powdered Sugar, optional for dusting
Lemon Zest, optional for garnish
Instructions
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray
- Tear or cut croissants into large pieces and arrange half in the baking dish
- Beat cream cheese with ¼ cup granulated sugar until smooth and dollop over croissants
- Scatter half of the blueberries over the cream cheese
- Layer remaining croissant pieces over the blueberries and sprinkle with remaining blueberries
- Whisk eggs, milk, heavy cream, remaining sugar, vanilla, and cinnamon until combined
- Pour the custard over the croissants and press down lightly
- Drizzle melted butter over the top
- Cover and refrigerate for at least 2 hours or overnight
- Preheat oven to 375°F (190°C) and bake for 40-50 minutes until golde
- Let rest for 10-15 minutes before serving
Notes
Use day-old croissants for best texture.
- Prep Time: 20 mins
- Cook Time: 40 mins
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 385 kcal
- Sugar: 15 g
- Sodium: 290 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 185 mg