Blueberry Breakfast Casserole
Blueberry breakfast casserole is a delicious and easy-to-make breakfast dish that combines the flavors of fresh blueberries, creamy custard, and buttery bread. This casserole is perfect for a leisurely weekend brunch or as a special treat for breakfast during the week.
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Makes: 8 servings
Ingredients
- 10-12 large croissants
- 2/3 cup blueberry preserves
- 8 oz cream cheese, cut into pieces
- 1 pint fresh blueberries
- 1 tablespoon lemon zest
- 1/2 cup sugar
- 2 cups half and half
- 6 eggs
- 1 teaspoon vanilla bean paste
- 1 tablespoon Grand Marnier or orange liqueur, optional
- 1/8 teaspoon salt
- powdered sugar, for dusting
- whipped cream, for serving
Instructions
- Dry out the croissants. Tear or cut the croissants into pieces and lay them out on a baking sheet uncovered overnight. If you're short on time, pop the tray into a 200 F oven for 30 minutes. Let the croissants cool before using.
- Layer the casserole. Lightly grease a 9x13 or 3 qt baking dish with nonstick spray or butter. Arrange half of the croissant pieces in the dish and top with the diced cream cheese, dollops of blueberry preserves, and half of the fresh blueberries. Top with the remaining croissant pieces and fresh blueberries.
- Make the custard. Combine the sugar and lemon zest in a mixing bowl and use your fingers to mix the zest into the sugar until very fragrant. Whisk in the remaining ingredients until very smooth.
- Soak the casserole. Pour the custard mixture all over the casserole and press down gently to submerge the croissants and filling. Cover with foil and transfer to the refrigerator for at least 1 hour, up to 12 hours.
- Preheat an oven to 350 F.
- Bake. Transfer to the oven and bake covered for 20 minutes. Uncover and bake for 30 minutes more, until the tops of the croissants are golden brown and the custard is set and not runny.
- Serve. Remove from the oven and cool for 30-40 minutes before serving. Top with a dusting of powdered sugar and serve with whipped cream.
