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
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!