Description
A delicious blueberry croissant bake that is perfect for breakfast or brunch.
Ingredients
Scale
- 6 small croissants, (torn into pieces)
- 1½ cups fresh blueberries
- 3 large eggs
- 1 cup whole milk
- ½ cup heavy cream
- ⅓ cup sugar
- 1 tsp vanilla extract
- ½ tsp ground cinnamon
- 2 tbsp melted butter
- powdered sugar (for serving, optional)
- maple syrup (for serving, optional)
Instructions
- Place the torn croissant pieces into a lightly greased baking dish. Scatter the blueberries evenly over the top.
- In a bowl, whisk together the eggs, milk, cream, sugar, vanilla, and cinnamon until smooth and well combined.
- Pour the custard evenly over the croissants. Press gently so the pieces soak up the mixture. Drizzle the melted butter over the top.
- Bake at 350°F (175°C) for 35–40 minutes, until golden on top and set in the center.
- Let cool for about 5 minutes, then dust with powdered sugar or drizzle with maple syrup.
Notes
- This dish is best served warm or at room temperature.
- Feel free to substitute other berries for blueberries, if desired.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: bake
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 10g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 180mg