Blueberry Cheesecake Breakfast Bake
from https://www.thekitchn.com/

Also see Blueberry-Croissant Breakfast Casserole, which is very similar.

This recipe is 100% a Saturday brunch casserole — toasted golden bread baked with cascades of juicy blueberries and deep, rich swirls of cream cheese. The result is a golden, toasty, not-too-sweet bread pudding with all the cheesecake flavor you desire at breakfast. The blueberries can be fresh in the summertime or frozen in the winter. Don't forget the powdered sugar.

Cooking spray
1 (16-ounce) loaf sliced white sandwich bread, such as Pepperidge Farm Hearty White
8 ounces cream cheese, softened at room temperature for 1 hour
2 tablespoons powdered sugar, plus extra for dusting
Juice of 1 large lemon (zest it first)
12 ounces fresh blueberries, divided
8 large eggs
1 cup whole milk
1 cup heavy cream
1/2 cup granulated sugar
2 teaspoons vanilla extract
Finely grated zest of 1 large lemon

Heat the broiler to high. Coat a 9x13-inch baking dish with cooking spray; set aside. Place the bread slices evenly on a baking sheet and toast under the broiler until golden-brown, flipping to toast both sides, about 1 minute on each side. Remove from the oven and let cool for 5 minutes.

Heat the oven to 350°F. Tear the bread into rough bite-sized pieces. Place half the bread in the baking dish in an even layer; set aside.

Place the cream cheese, powdered sugar, and lemon juice in a medium bowl. Use a spoon or an electric hand mixer to whip until smooth. Drop this mixture in spoonfuls over the bread. Scatter about half of the blueberries over the bread. Top with the remaining torn bread and remaining blueberries.

Place the eggs in a large bowl and whisk until beaten. Add the milk, cream, sugar, vanilla, and lemon zest and whisk to combine. Pour over the bread. Use your hands or the back of a spatula to gently press the bread down so it is mostly submerged in the custard.

Bake uncovered until golden on top, 45 to 50 minutes. A knife inserted in the middle should come out clean, not eggy. Let cool for 5 minutes, then dust liberally with powdered sugar before serving.

Recipe Notes
Make ahead: After the casserole is assembled, it can be covered and refrigerated. Refrigeration will produce a softer result, with a more uniform texture — more like a bread pudding.

Storage: Leftovers can be covered and stored in the refrigerator for up to 4 days.

Reprinted from Not Your Mother's Casseroles Revised and Expanded Edition by Faith Durand (Harvard Common Press, October 2017).

Serves 8

Blueberry-Croissant Breakfast Casserole
from https://www.southernliving.com/

This blueberry-croissant breakfast casserole tastes like a magical combination of blueberry cheesecake and bread pudding. For this casserole, we use leftover croissants, which soak up a sweet, aromatic custard dotted with a tangy cream cheese filling mixture. Blueberries add bursts of fresh, juicy goodness throughout. Buttery, flaky croissants peek through and get nice and toasty in the oven. Serve it with more fresh blueberries and whipped cream.

Use day-old croissants for the best texture. Slightly stale or dry croissants evenly absorb the custard mixture, which keeps the bread from becoming unpleasantly soggy. If your croissants are fresh, slice in half lengthwise and place in the oven at 250°F until they are lightly toasted and dry, then proceed with the recipe as written

1 cup powdered sugar, plus more for garnish
2 (8-oz.) pkg. softened cream cheese, divided
2 tsp. grated lemon zest, plus 1 1/2 Tbsp. fresh juice (from 1 lemon), divided
1 Tbsp., plus 1 tsp. vanilla extract, divided
2 cups fresh blueberries, divided
2/3 cup granulated sugar
2 cups half-and-half
4 large eggs, lightly beaten
1/2 tsp. kosher salt
14 mini croissants, divided
Toasted sliced almonds

Whisk together powdered sugar, 1 package cream cheese, lemon zest, 1/2 tablespoon lemon juice, and 1 teaspoon vanilla in a large bowl until smooth. Stir in 1 cup blueberries, crushing slightly with a potato masher or fork, until well combined. Set aside.

In a separate large bowl, whisk together granulated sugar and remaining cream cheese until smooth. Gradually whisk in half-and-half, eggs, salt, and remaining 1 tablespoon lemon juice and vanilla extract until well combined. Set aside.

Cut 12 croissants in half crosswise. Place bottoms, cut sides up, in a 13- x 9-inch baking dish coated with cooking spray. Dollop with blueberry-cream cheese mixture. Cover with croissant tops. Pour egg mixture over croissants.

Tear remaining 2 croissants into bite-size pieces; tuck in around sandwiches to fill any gaps. Sprinkle with remaining 1 cup blueberries. Cover and chill 8 to 12 hours.

Let stand at room temperature while oven preheats to 325°F. Bake, covered with foil, for 30 minutes. Remove foil; bake, uncovered, until golden brown and set, about 30 minutes more. Sprinkle with almonds; dust with powdered sugar.

Servings: 12