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If you're craving a sweet, comforting breakfast or dessert, this Blueberry Croissant Casserole is your answer. Imagine flaky croissants soaked in a rich, creamy custard, bursting with juicy blueberries. It's a delightful way to use up those day-old croissants and transform them into something extraordinary. Perfect for a lazy weekend morning or a special brunch, this dish is both simple and indulgent. Let's dive in!
The name of the recipe: Blueberry Croissant Casserole Recipe
Ingredients:
- 5 day-old, torn into pieces croissants
- 1 cup fresh or frozen blueberries
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a baking dish and place the torn croissant pieces in it.
- Sprinkle the blueberries evenly over the croissant pieces.
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt.
- Pour the egg mixture over the croissants and blueberries, making sure everything is well-coated.
- Let it sit for about 10 minutes to allow the croissants to soak up the liquid.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the custard is set.
- Let it cool slightly before serving. Enjoy!
What You Will Need to Make This Delicious Casserole
Read more: Croissant Casserole Recipe
What you will need to make blueberry croissant casserole
- Croissants: Day-old croissants soak up the custard mixture, creating a rich, flaky base for the casserole.
- Blueberries: Fresh or frozen blueberries add bursts of sweetness and a pop of color to the dish.
- Eggs: Eggs bind the ingredients together, forming a creamy custard that holds the casserole.
- Milk: Milk helps create a smooth, creamy custard that soaks into the croissants.
- Heavy cream: Heavy cream adds richness and a velvety texture to the custard.
- Sugar: Sugar sweetens the custard, balancing the tartness of the blueberries.
- Vanilla extract: Vanilla extract enhances the flavor, adding a warm, aromatic note to the casserole.
Essential Tools and Instruments for the Recipe
What tools/instruments will be needed to make Blueberry Croissant Casserole Recipe
- Baking dish: Holds the croissant pieces and blueberries while baking, ensuring even cooking and a golden-brown top.
- Mixing bowl: Used to whisk together eggs, milk, cream, sugar, vanilla, and salt for a smooth custard mixture.
- Whisk: Essential for blending the custard ingredients thoroughly, ensuring a consistent texture.
- Measuring cups: Accurate measurements of milk, cream, and sugar are crucial for the right balance of flavors.
- Oven: Bakes the casserole to perfection, setting the custard and browning the croissants.
Blueberry Croissant Casserole
A delicious and easy breakfast casserole made with croissants and blueberries.
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Ingredients:
Main Ingredients
- 5 croissants day-old, torn into pieces
- 1 cup blueberries fresh or frozen
- 4 eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp salt
Instructions:
- Preheat your oven to 350°F (175°C).
- Grease a baking dish and place the torn croissant pieces in it.
- Sprinkle the blueberries evenly over the croissant pieces.
- In a mixing bowl, whisk together the eggs, milk, heavy cream, sugar, vanilla extract, and salt.
- Pour the egg mixture over the croissants and blueberries, making sure everything is well-coated.
- Let it sit for about 10 minutes to allow the croissants to soak up the liquid.
- Bake in the preheated oven for 45 minutes, or until the top is golden brown and the custard is set.
- Let it cool slightly before serving. Enjoy!
Notes:
For an extra touch, you can drizzle some maple syrup or sprinkle powdered sugar on top before serving.
Read more: Croissant Egg Bake Casserole Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 40gProtein: 8gFat: 18gSaturated Fat: 10gCholesterol: 150mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 5mgCalcium: 100mgIron: 2mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Assemble the casserole as directed but don't bake it.
- Cover tightly with plastic wrap or aluminum foil.
- Store in the fridge for up to 24 hours.
- When ready to bake, remove from the fridge and let it sit at room temperature for 30 minutes.
- Bake as directed.
Freezing Instructions
- Assemble the casserole but don't bake it.
- Wrap tightly with plastic wrap, then cover with aluminum foil.
- Freeze for up to 2 months.
- When ready to bake, thaw in the fridge overnight.
- Let it sit at room temperature for 30 minutes before baking.
- Bake as directed.
Using day-old croissants instead of fresh ones helps the casserole absorb the custard mixture better, giving it a richer texture.
Frequently Asked Questions About the Recipe
FAQ:
How do I store leftovers?
Cover the casserole tightly and refrigerate for up to 3 days.
Can I use other fruits instead of blueberries?
Yes, strawberries, raspberries, or blackberries work well too.
Can I make this ahead of time?
Yes, assemble it the night before and bake it in the morning.
Do I need to thaw frozen blueberries before using them?
No, you can use them straight from the freezer.
Can I use a different type of bread?
Yes, brioche or challah are good substitutes.
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