BLUEBERRY CROISSANT BREAKFAST BAKE RECIPES
OVERNIGHT BLUEBERRY CROISSANT BREAKFAST BAKE IS A RECIPE ...
Blogger Chungah Rhee of Damn Delicious created a fun twist on a traditional French toast bake that calls for buttery, flaky mini croissants instead of thick Brioche slices. This French toast bake recipe from her latest cookbook Damn Delicious: 100 Super Easy, Super Fast Recipes suggests prepping the night before to give the croissants a chance to soak up all of that sweet egg batter. Sleep in, snooze your alarm a few times, and just pop the pan in the oven when you’re ready to eat. To finish it off in the morning, drizzle the bread pudding-like base with a cinnamon-cream cheese glaze. This make-ahead breakfast casserole is truly the most genius way to use up day-old croissants.Overnight Blueberry Croissant Breakfast BakeIngredientsExcerpted from Damn Delicious: 100 Super Easy, Super Fast Recipes by Chungah Rhee. Copyright © 2016 Chungah Rhee. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
Provided by Chungah Rhee
Total Time 55 minutes
Prep Time 15 minutes
Cook Time 40 minutes
Yield 4 servings
Number Of Ingredients 13
Steps:
- Make the blueberry croissant bake. Lightly coat a 9 by 13-inch baking dish with nonstick spray. Arrange a layer of croissants evenly in the prepared baking dish; top with an even layer of blueberries.
- In a large glass measuring cup or another bowl, whisk together the milk, eggs, maple syrup, lemon zest, vanilla, cinnamon, and nutmeg. Pour the mixture evenly over the croissants and blueberries. Cover the baking dish with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.
- When you’re ready to bake, preheat the oven to 350°F.
- Remove the plastic wrap from the pan, and bake for 35 to 40 minutes, or until golden brown.
- Make the cinnamon-cream cheese glaze. Combine the cream cheese, confectioners’ sugar, milk, and cinnamon in a small bowl, and stir until smooth.
- Serve immediately, drizzled with the cinnamon-cream cheese glaze.
BLUEBERRY CROISSANT BREAD PUDDING | ALLRECIPES
This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Total Time 3 hours 35 minutes
Prep Time 15 minutes
Cook Time 1 hours 10 minutes
Yield 12 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
- Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
- Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
- Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
- Remove the bread pudding to a rack and let cool for 10 minutes.
Nutrition Facts : Calories 377.9 calories, CarbohydrateContent 34.9 g, CholesterolContent 160.6 mg, FatContent 23.2 g, FiberContent 1.4 g, ProteinContent 8.2 g, SaturatedFatContent 13.1 g, SodiumContent 398.7 mg, SugarContent 20.2 g
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