This make-ahead Blueberry Breakfast Casserole combines blueberries, creamy custard, and buttery croissants to create a dish that’s equally perfect for a leisurely weekend brunch or as a special weekday treat.
I really packed in the blueberry flavor by using both fresh blueberries and sweet blueberry preserves, and the cream cheese in the middle makes this casserole taste like a giant blueberry danish! Serve it warm with a dollop of whipped cream or a drizzle of maple syrup for an extra indulgent treat.
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This Casserole Feeds a Crowd and Is Perfect for Holiday Brunches
We love make-ahead breakfast casseroles at our house, and this version made with blueberries, cream cheese, and croissants is my go-to in the spring and summer! It’s perfect for stress-free mornings whether for birthdays, holidays, or just a special Sunday breakfast.
It’s 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!
This breakfast casserole serves a hearty 8-10 portions and is always a crowd favorite when we have company and is so rich and filling.
Ingredients You’ll Need
You can find the full list of ingredients, quantities & method in the recipe card at the end of the page.
- Croissants. Buy already baked medium to large croissants from the bakery section of your grocery store, not the roll and bake kind 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. If you forgot to set out your eggs earlier, cover them with warm tap water for 5 minutes to bring to 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. 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 danish.
Tools Needed
How to Make Blueberry Breakfast Casserole
Jenny’s Tip: I always use a ceramic or glass 9×13 baking dish for this recipe. I don’t recommend baking the casserole in aluminum, which conducts heat unevenly so the edges always wind up burning a little.
- Dry out the croissants. You can tear up the croissants the day before and let them sit on your counter to dry out, but when I’m short on time I like to bake them at 200ºF for about 30 minutes.
- Prepare your baking dish. Don’t forget to lightly grease your 9×13-inch baking dish with nonstick cooking spray or butter otherwise your casserole will stick!
- Layer the casserole. Working with HALF of the croissant pieces, cream cheese, preserves, and blueberries, layer everything in your casserole dish. Then, repeat with the rest of the ingredients.
- Make the custard and pour over top. 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!
- Chill for at least 1 hour. You can prep this blueberry croissant breakfast casserole up to 12 hours in advance, but I wouldn’t leave it in the fridge for longer than that or else the croissants will turn mushy.
- Bake until the custard is set. The casserole needs to bake covered for 20 minutes, then uncovered for 30 minutes. Let it cool for half an hour before serving.
Jenny’s Tips for Making This Casserole
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.
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.
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 Breakfast Casseroles That Feed a Crowd
- Ham and Cheese Croissant Bake
- Bananas Foster Baked French Toast
- Savory Croissant Breakfast Casserole
- Apple Pie French Toast Casserole
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Blueberry Breakfast Casserole Recipe
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 granulated sugar
- 2 cups half and half
- 6 eggs
- 1 teaspoon vanilla bean paste
- 1 tablespoon Grand Marnier , optional (or orange liqueur)
- 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 200ºF oven for 30 minutes. Let the croissants cool before using.
- Layer the casserole. Lightly grease a 9×13-inch 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. Then, whisk in the half and half, eggs, vanilla, salt, and optional Grand Marnier 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 350ºF.
- 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.
Storage Instructions
- To store: Leftovers should be tightly covered and stored in the refrigerator for up to 4 days. To reheat: Reheat individual servings in the microwave for 1 minute, then in additional 30-second intervals as needed. I actually prefer reheating this casserole in a 325ºF oven (covered with foil) for about 20 minutes; the texture is better preserved this way.To freeze: Make recipe as instructed. Cool completely after baking, then tightly wrap in plastic wrap and foil. Freeze for up to 2 months. When ready to cook, thaw casserole in the refrigerator overnight before baking for 20 minutes at 325ºF.
Rate & Review This Recipe
Blueberries are my absolute favorite fruit!