It isn’t often that I post pictures taken from my mobile phone as the photos accompanying recipes, but I forgot to bring my Canon with my over the New Year’s long weekend up in the woods. I did want to share this amazing — and crazy-easy — recipe for Blueberry Croissant French Toast Casserole though, and without photos just wouldn’t do. I love this recipe and the best part about it is that you actually make it the evening before so as your drinking your first cup of coffee in the morning, you have nothing to do but wait for the blueberry goodness to arrive. This turned out to be perfect on New Year’s Day morning as I was still feeling effects of the bubbly the night before. Even if you aren’t hungover, what’s better than having your breakfast ready in 25 minutes with minimal effort.
PS: works with raspberries too. Yum.
Ingredients
3 large croissants, cut up into bite sized pieces
1 cup frozen blueberries
1 8-oz package cream cheese, softened to room temperature
2/3 cup white sugar
2 eggs
1 teaspoon pure vanilla extract
1/4 teaspoon ground nutmeg
1/2 teaspoon cinnamon
1 cup whole milk
Directions
Cut up croissants and spread evenly over ungreased 9 x 13 casserole dish. Beat cream cheese, sugar, eggs, spices and vanilla in stand mixer. Add milk and continue to beat until fully incorporated; mix will be thin. Pour evenly over croissant pieces. Cover with foil and refrigerate overnight.
When ready to bake, preheat oven to 350F. Sprinkle on frozen blueberries. Cook uncovered for 25-30 minutes or until eggs are set. Serve immediately.
