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Blueberry Croissant Breakfast Bake

Blueberry Croissant Breakfast Bake Recipe

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 310
Ingredients Method Notes

Ingredients
  

  • 4 large day-old croissants, torn into bite-size pieces
  • 1 cup fresh blueberries
  • 4 large eggs
  • 1 cup whole milk
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of fine sea salt
  • 2 tablespoons unsalted butter, melted
  • 1 tablespoon turbinado sugar (optional)
  • 1 teaspoon lemon zest (optional)

Method
 

  1. Preheat oven to 350°F (175°C) and butter a 9-inch square baking dish. Layer half the torn croissants and half the blueberries in the dish, then repeat with the rest.
  2. Whisk together the eggs, milk, sugar, vanilla, cinnamon, salt, and lemon zest.
  3. Pour custard over the croissants, press gently to submerge, and let soak 10 minutes. Drizzle with melted butter and sprinkle with turbinado sugar.
  4. Bake for 35 to 40 minutes until deeply golden and set in the center.
  5. Let rest 5 minutes, dust with powdered sugar if you like, and serve warm.

Notes

If the croissants are very fresh, dry them in a 300°F oven for 5 minutes before tearing them. The bake is best right out of the oven but will hold for about 15 minutes on the counter.