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Sunday Morning Croissant Casserole

45-MinutesBakedBreadCasseroleCreamyFruitHeartyHotKid-FriendlyOld-FashionedPotluckSweetVegetarian
Time :45 minutes
Yield :8 servings
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Breakfast casseroles have been a brunch-time favorite for years, but they often require a considerable time investment. Sunday Morning Croissant Casserole takes things as easy and as breezy as the day itself, needing only 45 minutes to make so you can set it on the table without the wait. The speediness doesn't mean less flavor either, with fluffy, buttery croissant pieces soaked in a creamy, tangy vanilla sauce and filled with tart, bursting blueberries. Sunday Morning Croissant Casserole tastes like the clouds are parting and birds are singing from the first bite... not a bad way to enjoy the morning!
Breakfast casseroles have been a brunch-time favorite for years, but they often require a considerable time investment. Sunday Morning Croissant Casserole takes things as easy and as breezy as the day itself, needing only 45 minutes to make so you can set it on the table without the wait. The speediness doesn't mean less flavor either, with fluffy, buttery croissant pieces soaked in a creamy, tangy vanilla sauce and filled with tart, bursting blueberries. Sunday Morning Croissant Casserole tastes like the clouds are parting and birds are singing from the first bite... not a bad way to enjoy the morning!

Ingredients

  • 1 (10-13-ounce) package croissants chopped
  • 2 cups fresh blueberries
  • 2 (8-ounce) packages cream cheese softened
  • 1 1/3 cups sugar
  • 4 eggs
  • 2 teaspoons vanilla
  • 2 cups milk

Directions

  • Preheat the oven to 350 degrees F.
  • Lightly spray a 9x13-inch pan with cooking spray.
  • Place the croissant pieces in the prepared pan.
  • Sprinkle the croissant pieces with the blueberries.
  • Beat the cream cheese, the sugar, the eggs, and the vanilla together in a medium bowl with an electric mixer until well-blended.
  • Add the milk to the cream cheese mixture and mix until combined.
  • Pour the cream cheese mixture evenly over the croissant pieces.
  • Let the casserole stand for at least 20 minutes or cover and refrigerate overnight.
  • Bake until set in the center, about 35-40 minutes.
  • Serve warm.
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