Blueberry Croissant Puff

This blueberry croissant puff is a simple throw together casserole style breakfast that can be made ahead of time (perfect for Mother’s Day!) and baked for just a few minutes in the morning.
After making delicious, light flaky croissants for the holidays we had just a few fat ones left and I couldn’t resist making this easy overnight french toast style casserole for Easter too!

Blueberry Croissant Puff

You’ll Need:
3 eggs
1/2 cup milk or cream
1 tsp vanilla extract
1/3 c. sugar
1/2 tsp cinnamon
4-6 fat croissant rolls
1 c. blueberries

Combine the cinnamon & sugar, mixing well, Set aside.

Mix the eggs, milk and vanilla- whisking together. Tear each croissant into chunks and drop them into a 9″x9″ baking dish. Spread the blueberries evenly over the top. Pour the milk/egg mixture over the top.

Sprinkle the cinnamon and sugar liberally over the top (use it all)
Cook for 25 minutes at 350F

Drizzle a bit of maple syrup and serve!

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About Liss 4195 Articles
Melissa Burnell, known to her friends and fans as "Liss," grew up in Southern Maine, now residing in sunny South Carolina. As a busy Wife, Mother of two sons, an avid photographer, and self-employed entrepreneur, Liss understands the value of both time and money.

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