Go Back Email Link
–+ servings
Blueberry lemon croissant bake topped with fresh blueberries and powdered sugar in a white baking dish
Print Recipe

Blueberry Lemon Croissant Bake

This Blueberry Lemon Croissant Bake is an easy make-ahead breakfast casserole with buttery croissants, fresh blueberries, cream cheese, and bright lemon flavor. Perfect for brunch, holidays, and weekend breakfasts.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 6
Author: alex

Equipment

  • 9x13 baking dish

Ingredients

For the Croissant Bake

  • 12 small butter croissants cut into 2–3 inch pieces (or 6 large croissants)
  • 2 cups fresh blueberries

Custard

  • 5 large eggs
  • 1/3 cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 2 teaspoons fresh lemon zest
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup heavy cream
  • 1/2 cup milk
  • 4-6 ounces cream cheese cold and cubed

For Serving

  • Powdered sugar
  • Maple syrup
  • Extra fresh blueberries or fruit

Instructions

Prepare the Baking Dish

  • Preheat the oven to 350°F. Grease a 9x13-inch baking dish with butter or nonstick spray.

Assemble the Croissant Bake

  • Add the croissant pieces to the baking dish in an even layer. Scatter the cubed cream cheese and half of the blueberries throughout the casserole.

Make the Custard

  • In a large mixing bowl, whisk together the eggs, brown sugar, vanilla extract, almond extract, lemon zest, cinnamon, salt, heavy cream, and milk until smooth and fully combined.

Soak the Croissants

  • Pour the custard evenly over the croissants. Gently press the croissants down with a spatula so they absorb the liquid.

Chill

  • Let the casserole rest for at least 15 minutes before baking, or cover and refrigerate overnight.
    • Day-old or slightly stale croissants work best for overnight soaking because they absorb the custard without becoming too soft. If using fresh croissants, a shorter soak of 15–30 minutes is ideal.

Bake

  • Bake uncovered for 40–45 minutes, or until the top is golden brown and the center is set. If the top begins browning too quickly, loosely tent with foil during the last 10 minutes of baking.
  • Sprinkle the remaining blueberries over the casserole during the last 10 minutes of baking for a fresh, vibrant finish.

Serve

  • Allow the croissant bake to rest for 5–10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup if desired.

Notes

  • Use cold cream cheese: Cold cream cheese is easier to cube and creates creamy cheesecake-like pockets throughout the casserole.
  • Don’t skip the almond extract: It adds a subtle bakery-style flavor that pairs perfectly with blueberries and lemon.
  • Use fresh lemon zest: Fresh zest gives the casserole a bright, fresh flavor that bottled lemon juice can’t replicate.
  • Add blueberries later: Reserving some blueberries for the end of baking keeps them from bursting too much and helps the casserole look extra pretty.
  • Store leftovers tightly covered in the refrigerator for up to 3 days.
To reheat:
  • Microwave individual servings for 30–60 seconds
  • Or warm the casserole in a 300°F oven until heated through