Blueberry Croissant Puff

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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!

THIS POST MAY CONTAIN AFFILIATE LINKS. FULL DISCLOSURE HERE
About Liss 4006 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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