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Blueberry-Almond Croissant Breakfast Bake
Servings:
Serves 8 as an appetizerPrep Time:
10 minutesCook Time:
60 minutes
Ingredients
Bread pudding for breakfast? Yes, please, especially when it's tossed with berries for a make-ahead morning meal to feed the masses.
Cooking spray
6 large croissants, cut into 1-inch chunks
2 cups frozen blueberries, thawed and gently patted dry
5 large eggs
2 cups half and half
1 cup granulated sugar
1/2 cup light brown sugar
1 1/2 tsp. vanilla extract
1 tsp. almond extract
1/4 cup sliced almonds
2 Tbsp. confectioners' sugar (optional)
Directions
Grease a 3-quart baking dish with the cooking spray. Arrange the croissant chunks in the pan in an even layer. Scatter the blueberries on top.
In a large bowl, whisk together the eggs, half and half, sugars, extracts and pinch of salt. Pour over croissants. With clean hands or wide spatula, press down on croissants to soak in custard. Cover tightly with foil and refrigerate overnight.
Preheat oven to 350 degrees F. Place baking dish, still covered with foil, into oven and bake 30-35 minutes, until custard is set. Uncover and sprinkle the almonds on top. Bake, uncovered, another 20-25 minutes, until top is golden brown. Cool slightly. Dust with the confectioners' sugar before serving, if desired.
Nutrition
| Nutritional Facts | |
| Servings | Serves 8 |
| Base Nutrients | |
| Calories | 550 kcal (28%) |
| Calories from Fat | 225 kcal (0%) |
| Total Fat | 25 g (38%) |
| Saturated Fat | 13 g (65%) |
| Cholesterol | 166 mg (55%) |
| Sodium | 324 mg (14%) |
| Total Carbohydrates | 71 g (24%) |
| Dietary Fiber | 3 g (12%) |
| Protein | 11 g (18%) |
| Vitamins | |
| Vitamin A | n/a |
| Vitamin C | n/a |
| Minerals | |
| Calcium | n/a |
| Iron | n/a |
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