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Blueberry Breakfast Casserole

Prep Time: 15 minutes
Cook Time: 50 minutes
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Blueberry Breakfast Casserole

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Blueberry breakfast casserole is a delicious and easy-to-make breakfast dish that combines the flavors of fresh blueberries, creamy custard, and buttery croissants. This casserole is perfect for a leisurely weekend brunch or as a special treat for breakfast during the week.

With its fluffy texture and sweet, fruity taste, blueberry breakfast casserole is sure to be a hit with both kids and adults alike. Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgent treat.

Blueberry Breakfast Casserole

We love make ahead breakfast casseroles at our house just like this Blueberry Breakfast Casserole!  They’re perfect for stress-free mornings whether for birthdays, holidays or just a special Sunday breakfast.

This sweet and delicious casserole is loaded with fresh blueberries, blueberry preserves, buttery croissants, cream cheese, and custard–perfect for a brunch treat. With Mother’s Day around the corner, this is the perfect recipe to show mom how special she is!

This easy blueberry breakfast casserole can be prepped in advance making brunch a relaxed affair on the chef! Plus, it’s such a crowd pleaser and never fails to impress. Imagine the best blueberry french toast with croissants and that’s what you’ve got here.

If you’re looking for a savory breakfast casserole, try this Sausage Croissant Breakfast Casserole.

Blueberry Breakfast Casserole

Why You’ll Love this Recipe

Easy – Who doesn’t want an easy breakfast during the holidays or when you have guests? There’s always so much going on that having an easy breakfast recipe in your back pocket is a must. This easy breakfast casserole will make your morning that much simpler.

Make-ahead Friendly – This is the perfect recipe to make ahead of time and bake off just before your brunch. Prep the night before you plan to serve and pop it in the oven the morning of. Hosting doesn’t get much easier than that!

Crowd-Worthy –  This breakfast casserole serves a hearty 8-10 portions. This recipe is always a crowd favorite when we have company and is so rich and filling.

Blueberry breakfast casserole

How to Make Blueberry Breakfast Casserole

I always use a ceramic or glass 9×13 baking dish for this recipe. I don’t recommend baking the casserole in aluminum.

Tools Needed

Ingredients and Substitutions

  • Croissants. Buy already baked medium to large croissants from the bakery section of your grocery store, not from the tube.
  • Blueberries. Use fresh or frozen (and defrosted) blueberries here.
  • Blueberry Preserves. Opt for high-quality preserves. You can use homemade or store bought.
  • Eggs. Use large eggs at room temperature.
  • Half and half. Don’t downgrade to milk, the fat in the half and half makes the eggs custardy and delicious without being spongy.
  • Sugar. Plain granulated sugar is best here, but you could swap in light brown sugar if needed.
  • Vanilla bean paste. Vanilla bean paste is my favorite for this because it has such a robust vanilla flavor. If you’re using vanilla extract, increase the amount to 1 tablespoon.
  • Lemon zest. The combination of fresh lemon zest and blueberries is classic and amazing.
  • Grand Marnier or orange liqueur. This is an optional ingredient, but it gives the custard tons of flavor.
  • Cream cheese. Little dots of cream cheese in the center make this recipe feel like half french toast/half delicious danish.

The Process

  1. Dry out the croissants. Tear or cut the croissants into pieces and lay them out on a baking sheet uncovered overnight. If you’re short on time, pop the tray into a 200 F oven for 30 minutes. Let the croissants cool before using.
  2. Layer the casserole. Lightly grease a 9×13 or 3 qt baking dish with nonstick spray or butter. Arrange half of the croissant pieces in the dish and top with the diced cream cheese, dollops of blueberry preserves, and half of the fresh blueberries. Top with the remaining croissant pieces and fresh blueberries.
  3. Make the custard. Combine the sugar and lemon zest in a mixing bowl and use your fingers to mix the zest into the sugar until very fragrant. Whisk in the remaining ingredients until very smooth.
  4. Soak the casserole. Pour the custard mixture all over the casserole and press down gently to submerge the croissants and filling. Cover with foil and transfer to the refrigerator for at least 1 hour, up to 12 hours.
  5. Bake. Transfer to the oven and bake covered for 20 minutes. Uncover and bake for 30 minutes more, until the tops of the croissants are golden brown and the custard is set and not runny.
  6. Serve. Remove from the oven and cool for 30-40 minutes before serving. Top with a dusting of powdered sugar and serve with whipped cream.

Recipe Tips & Tricks

This Blueberry Breakfast Casserole is so easy to make, but there are always tricks to make it better! Here are all my tips for making the perfect casserole every time.

  • Prepare your baking dish:  Don’t forget to lightly grease your 9×13-inch baking dish with nonstick cooking spray or butter otherwise your croissant breakfast casserole will stick!
  • Use quality croissants:  This isn’t the time for pop and bake croissants.  You want medium to large croissants from the bakery section of the grocery store because they have more fabulous flaky layers for the custard to hide in.
  • Submerge the croissants in the custard.  After you’ve added the last of the custard to the casserole, press the croissants down gently with your hands so that most of the croissants are submerged in the custard.  The tops will be exposed which is okay!
  • Let the croissants soak. Letting the croissants soak allows them to absorb the eggy custard! Do this for about an hour before baking, or you can prep the croissant breakfast casserole the night before you plan to serve.
  • Don’t over-bake. This casserole can end up dry if you over bake it. Bake just until the eggs are set and no longer runny.
  • Don’t prep too far in advance. The earliest I would prep this casserole is the night before you plan to serve it (10-12 hours in advance).

Blueberry Breakfast Casserole Storage Instructions

Leftover blueberry breakfast casserole should be tightly covered or stored in an aright container in the refrigerator for up to 4 days. 

You can reheat leftover Croissant Breakfast Casserole two ways:

  • Microwave:  The microwave is good for instant pleasure and individual pieces but you will lose some of the crispyness.  To microwave, add individual slices to a microwave safe plate and microwave for one minute.  Continue to microwave at 30 second intervals if needed to heat through.
  • Oven.  Reheating leftover breakfast croissant casserole in the oven will yield the best results.  Cover casserole with foil and bake at 325 degrees F for 20 minutes or until warmed through.

To freeze after baking:

  • Allow casserole to cool completely.
  • Tightly wrap casserole in plastic wrap and then into a freezer-safe ziplock bag. Press out as much air as possible before sealing as this helps prevent freezer burn.
  • Freeze for up to 2 months
  • When ready to cook, thaw casserole in the refrigerator overnight.
  • Reheat in the oven at 325 degrees F for 20 minutes or until warmed through

Blueberry breakfast casserole


This blueberry breakfast casserole is the perfect brunch recipe! Next time you’re entertaining, we’d love to be part of your brunch spread. If you do give it a try, be sure to let me know! Leave a comment with a star rating below. Be sure to subscribe to my weekly newsletter and never miss a new recipe! You can also snap a photo & tag @JENNYGOYCOCHEA on Instagram. I LOVE hearing about & seeing your SMF creations!

More Brunch Recipes to Try Now

Ham and Cheese Dutch Baby
Green Chilaquiles
Bacon Leek Frittata
Homemade Salmon Gravlax

This post may contain affiliate links from which I receive a small commission at no additional cost to you. Affiliate links allow me to keep providing great recipes for free and I never recommend products that I don’t love and personally own.

Blueberry Breakfast Casserole
Breakfast, Brunch, Main Dishes

Blueberry Breakfast Casserole

Blueberry breakfast casserole is a delicious and easy-to-make breakfast dish that combines the flavors of fresh blueberries, creamy custard, and buttery bread. This casserole is perfect for a leisurely weekend brunch or as a special treat for breakfast during the week.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Makes: 8 servings

Ingredients

  • 10-12 large croissants
  • 2/3 cup blueberry preserves
  • 8 oz cream cheese, cut into pieces
  • 1 pint fresh blueberries
  • 1 tablespoon lemon zest
  • 1/2 cup sugar
  • 2 cups half and half
  • 6 eggs
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon Grand Marnier or orange liqueur, optional
  • 1/8 teaspoon salt
  • powdered sugar, for dusting
  • whipped cream, for serving

Instructions

  • Dry out the croissants. Tear or cut the croissants into pieces and lay them out on a baking sheet uncovered overnight. If you're short on time, pop the tray into a 200 F oven for 30 minutes. Let the croissants cool before using.
  • Layer the casserole. Lightly grease a 9×13 or 3 qt baking dish with nonstick spray or butter. Arrange half of the croissant pieces in the dish and top with the diced cream cheese, dollops of blueberry preserves, and half of the fresh blueberries. Top with the remaining croissant pieces and fresh blueberries.
  • Make the custard. Combine the sugar and lemon zest in a mixing bowl and use your fingers to mix the zest into the sugar until very fragrant. Whisk in the remaining ingredients until very smooth.
  • Soak the casserole. Pour the custard mixture all over the casserole and press down gently to submerge the croissants and filling. Cover with foil and transfer to the refrigerator for at least 1 hour, up to 12 hours.
  • Preheat an oven to 350 F.
  • Bake. Transfer to the oven and bake covered for 20 minutes. Uncover and bake for 30 minutes more, until the tops of the croissants are golden brown and the custard is set and not runny.
  • Serve. Remove from the oven and cool for 30-40 minutes before serving. Top with a dusting of powdered sugar and serve with whipped cream.

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