Blueberry Cream Cheese Croissant Casserole
This casserole combines flaky croissants with a creamy blueberry filling, perfect for breakfast or brunch.
Ingredients
Casserole Base
- 4 pieces croissants, torn into pieces Stale croissants work best.
- 4 oz cream cheese, softened Ensure at room temperature for easier mixing.
- 1 cup blueberries (fresh or frozen) Can substitute with raspberries or strawberries.
- 4 large eggs
- 1 cup milk
- 1/2 cup sugar Can reduce or use natural sweeteners for a healthier option.
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Butter (for greasing the baking dish) Use to grease the baking dish.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease a baking dish with butter.
- In a large bowl, whisk together eggs, milk, sugar, vanilla extract, and cinnamon until well combined.
- Add the torn croissant pieces to the egg mixture, ensuring they are soaked well.
Assembly
- In a separate bowl, mix the softened cream cheese with the blueberries until combined.
- Layer half of the soaked croissant mixture into the greased baking dish. Spoon half of the blueberry cream cheese mixture over the croissants.
- Add the remaining croissant mixture on top and finish with the rest of the blueberry cream cheese.
Baking
- Bake in the preheated oven for 30-40 minutes, or until the casserole is golden and set in the center.
- Serve warm, possibly drizzled with blueberry sauce.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven at 350°F (175°C) for 10-15 minutes until warm.
Nutrition
Serving: 1gCalories: 300kcalCarbohydrates: 40gProtein: 8gFat: 12gSaturated Fat: 7gSodium: 200mgFiber: 2gSugar: 15g