Blueberry Croissant Breakfast Bake

Overhead photo of Blueberry Croissant Breakfast casserole in a glass baking dish on a white surface.

Blueberry Croissant Breakfast Bake

A quick and easy blueberry croissant breakfast casserole is the perfect breakfast or brunch choice because it's easy to prep and delicious!

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 540kcal

Author Whitney Wright

Equipment

13"x9" glass baking pan

Ingredients

1 tablespoon unsalted butter softened
6 large croissants cubed, about 12 cups worth
3 cups fresh blueberries
1/2 cup unsalted butter softened
1/2 cup granulated sugar
3 large eggs
1 cup heavy cream
1/2 cup buttermilk
1 tablespoon vanilla extract
1 teaspoon salt
1 tablespoon coarse sugar for topping

US Customary - Metric

Instructions

Preheat oven to 375°F. Grease a 9x13 pan with the 1 Tablespoon softened butter. Add the cubed croissants to the pan and distribute into an even layer. Add the blueberries overtop.
In a large bowl beat the butter, sugar, eggs, heavy cream, buttermilk, vanilla, and salt until smooth, the mixture might appear slightly curdled, and that’s ok. Pour over the croissants and berries. Sprinkle coarse sugar overtop.
Bake for 30-35 minutes or until a knife inserted in the center of the casserole comes out clean.
Remove and enjoy warm.

Notes

Make Ahead: I think this breakfast croissant bake is best made fresh. To make things easy on yourself in the morning, you could add the cubed croissants and blueberries to the pan and mix up the liquid ingredients, and store everything in the fridge overnight. The next morning, all you have to do is pour the mixture over the croissants and bake!

Storing: Store leftover blueberry croissant breakfast bake either in the baking dish covered with plastic wrap or in an airtight container in the fridge for 3-4 days.

Freezing: You can freeze this casserole! Cut the casserole into individual servings and flash freeze them, then store them in a freezer-safe airtight container for up to 2 months. Thaw overnight in the fridge then reheat in the microwave, or reheat directly from frozen.

Nutrition