Recipe details
Breakfast
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Blueberry Croissant
55min
6 servings
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This Blueberry Croissant Breakfast Bake transforms buttery croissants into a delicious bread pudding-style casserole studded with juicy blueberries. The croissants soak up a sweet custard mixture, creating a soft, pudding-like interior with crispy, golden edges. As it bakes, the blueberries burst, releasing their flavor throughout the dish. Simple to prepare with basic ingredients, this make-ahead breakfast casserole is perfect for brunches, holiday mornings, or whenever you want a special breakfast without much fuss.
Nutrition Facts
Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.
Facts
Quantity
Fiber
Sugar
2 g
20 g
Allergen Content
Based on your allergy profile, please note the following possible allergens:
Eggs
Milk
Wheat
Ingredients
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Steps
Read instructions and get ready to cook
Prepare the baking dish
Grease a 9x13 inch baking dish with butter.
Prepare the croissants
Tear or cut croissants into large bite-sized pieces. Arrange in the prepared baking dish.
Add blueberries
Scatter most of the blueberries over the croissant pieces, reserving some for topping.
Make the custard
In a large bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and salt until well combined.
Pour custard over croissants
Pour the egg mixture evenly over the croissants and blueberries. Press down gently to ensure all pieces are soaked.
Add remaining ingredients
Sprinkle remaining blueberries on top. Cut remaining butter into small pieces and dot over the top.
Let soak
Let the mixture stand for 15 minutes to allow croissants to absorb the custard. For best results, cover and refrigerate overnight.
Preheat the oven
Preheat oven to 350°F (175°C).
Bake
Bake for 35-40 minutes until puffed, golden brown, and set in the center. The custard should be set and not runny.
Cool slightly
Let cool for 10 minutes before serving.
Serve
Serve warm, with maple syrup if desired (not included in ingredients).
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