Wild Blueberry Croissant Casserole
This baked croissant casserole is the perfect balance of buttery, custardy, and just-sweet-enough. It's built on a base of day-old croissants (yes, that giant Costco clamshell finally has its purpose) and studded with Wyman’s Wild Blueberries—tiny, tart, and deeply flavorful. Their taste reminds me of the wild huckleberries I foraged as a kid in Wyoming.
Whether you're hosting brunch or just want something nostalgic and satisfying, this one hits every note.
Ingredients
7–8 croissants, preferably a bit dried out or a day old
2 cups Wyman’s Wild Blueberries (frozen is fine—no need to thaw)
5 large eggs
1¾ cups whole milk
½ cup heavy cream
½ cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon salt
Powdered sugar, for serving
Instructions
Preheat your oven to 350°F (175°C). Lightly butter a 9x13-inch baking dish.
Tear the croissants into large chunks and spread them evenly in the dish.
Scatter the wild blueberries over the croissants, tucking some into the crevices.
In a large bowl, whisk together the eggs, milk, cream, sugar, vanilla, cinnamon, and salt until well combined.
Pour the custard mixture evenly over the croissants and berries. Gently press down so everything gets soaked.
Let it sit for at least 15–20 minutes to absorb (or cover and refrigerate overnight for a make-ahead version).
Bake for 40–45 minutes, or until the custard is set and the top is golden brown.
Cool slightly, dust with powdered sugar, and serve warm.
Tip: Serve with a dollop of whipped cream or a drizzle of maple syrup if you're feeling extra.
