Blueberry Croissant Breakfast Bake Recipes

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BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY

Here's what you need: crescent dough, blueberry, cream cheese, sugar, eggs, vanilla, milk

Provided by Claire Nolan

Categories     Breakfast

Yield 8 servings

Number Of Ingredients 7



Blueberry Croissant Breakfast Bake Recipe by Tasty image

Steps:

  • In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
  • Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
  • Preheat oven to 350°F (175°C.)
  • Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
  • Place rolls in an ungreased 9x9 (23x23) pan.
  • Pour blueberries over the crescent rolls.
  • Pour cream cheese mixture over rolls and blueberries.
  • Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
  • Top with powdered sugar.
  • Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 0 grams, Protein 4 grams, Sugar 20 grams

1 tube crescent dough
¾ cup blueberry, fresh or frozen
8 oz cream cheese
⅔ cup sugar
2 eggs
1 teaspoon vanilla
¼ cup milk

VERY BERRY CROISSANTS

Provided by Ree Drummond : Food Network

Time 2h50m

Yield 12 servings

Number Of Ingredients 18



Very Berry Croissants image

Steps:

  • For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes. Set aside.
  • For the streusel: Add the butter, flour, oats, turbinado sugar, brown sugar, cinnamon and salt to the bowl of a food processor fitted with a metal blade. Pulse until the ingredients become a coarse crumb and set aside.
  • To build: Cut each croissant in half lengthwise and place cut-side up on a parchment-lined sheet pan. Brush the cut sides of the croissants with the simple syrup, about 1 teaspoon per half. Equally distribute the almond cream on the croissants followed by the blueberries, and sprinkle the streusel over the top.
  • Freeze, uncovered, until totally set, at least 2 hours.
  • Remove from the freezer and wrap individually in plastic wrap (to keep the toppings on), then place in large plastic bags.
  • To serve: Preheat the oven to 350 degrees F. Take the croissants out of the plastic bags, remove the plastic wrap, place on a baking sheet and bake until the almond cream has set and the streusel is golden, 15 to 17 minutes.
  • Remove from the oven. Sprinkle with the powdered sugar and serve hot or at room temperature.
  • Pour 1 cup water into a saucepan and add the granulated sugar. Stir and place the saucepan over medium heat.
  • By the time the edges start to simmer, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove from the heat and cool completely.
  • Store the simple syrup in an airtight container, in the fridge, until ready to use. Simple syrup stays fresh up to 4 weeks.

8 tablespoons salted butter, softened
1 cup almond paste
1/2 cup dark rum
1 tablespoon all-purpose flour
2 teaspoons almond extract
1 large egg
1 1/2 sticks salted butter, cold
1 1/2 cups all-purpose flour
1 1/2 cups old-fashioned oats
1 cup turbinado sugar
3/4 cup brown sugar
1 teaspoon ground cinnamon
1 teaspoon kosher salt
Six 1-day-old store-bought croissants
1/4 cup simple syrup, homemade (recipe follows) or store-bought
3 cups frozen blueberries
Powdered sugar, for dusting
1 cup granulated sugar

BLUEBERRY & LEMON CROISSANT BAKE

Croissants, custard, lemon curd and blueberries combine to make this irresistible yet easy bake that's perfect for dessert or brunch with friends

Provided by Esther Clark

Categories     Brunch, Dessert

Time 52m

Yield serves 8 as dessert or 6 as brunch

Number Of Ingredients 6



Blueberry & lemon croissant bake image

Steps:

  • Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.
  • Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard.
  • Heat oven to 180C/160C fan/ gas 4. Nestle the blueberries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.

Nutrition Facts : Calories 321 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

6 large croissants (leftover stale croissants work well)
500g ready-made custard
250ml whole milk
150g lemon curd
250g fresh or frozen blueberries
icing sugar , to serve (optional)

BLUEBERRY CRUNCH BREAKFAST BAKE

Blueberries in season make this a very special breakfast, but I find that frozen berries can work just as well. My grandmother used to make this with strawberries and I always loved to eat it at her house.-Marsha Ketaner, Henderson, Nevada

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 45m

Yield 12 servings.

Number Of Ingredients 10



Blueberry Crunch Breakfast Bake image

Steps:

  • Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 427 calories, Fat 21g fat (8g saturated fat), Cholesterol 154mg cholesterol, Sodium 351mg sodium, Carbohydrate 50g carbohydrate (23g sugars, Fiber 3g fiber), Protein 12g protein.

1 loaf (16 ounces) day-old French bread, cut into 1-inch slices
8 large eggs
1 cup half-and-half cream
1/2 teaspoon vanilla extract
1 cup old-fashioned oats
1 cup packed brown sugar
1/4 cup all-purpose flour
1/2 cup cold butter
2 cups fresh or frozen blueberries
1 cup chopped walnuts

BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE

This Blueberry Croissant Breakfast Bake is so easy to throw together and tastes absolutely amazing. It only requires a few simple ingredients and is full of flavor.

Provided by Camille Beckstrand

Categories     Breakfast

Time 50m

Number Of Ingredients 8



Blueberry Croissant Breakfast Bake Recipe image

Steps:

  • Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
  • Cut croissants into bite-sized pieces and place in the prepared pan.
  • In a large bowl, mix eggs, vanilla, cinnamon, bananas, and milk until completely incorporated. Pour over croissants and use a spatula to press down on the croissants, making sure that every piece is saturated in the liquid mixture.
  • Sprinkle brown sugar and blueberries on top then bake for 30-35 minutes (or until the center is firm and fully cooked).
  • Remove from oven and let sit for 5-10 minutes, then cut into pieces and top with whipped cream and fresh blueberries to serve. You can also drizzle maple syrup on top.

Nutrition Facts : Calories 257 kcal, Carbohydrate 30 g, Protein 8 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 156 mg, Sodium 222 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

6 large croissants (cubed)
8 eggs (beaten)
2 teaspoons vanilla
1 teaspoon cinnamon
2 bananas (ripe)
1 cup milk
¼ cup brown sugar
1 cup fresh blueberries

BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS

Makes a lovely Mother's Day or special occasion brunch. From Mary Ann Vitale of La Taverna restaurant and Sorella della Taverna (in La Jolla, California).

Provided by BecR2400

Categories     Breakfast

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 20



Baked Croissant Blueberry French Toast With Crispy Pecans image

Steps:

  • For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
  • For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
  • Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
  • For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
  • Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.

Nutrition Facts : Calories 865.4, Fat 47.4, SaturatedFat 20.1, Cholesterol 274.7, Sodium 453, Carbohydrate 97.8, Fiber 5, Sugar 68.3, Protein 17

6 -8 plain croissants, cut in half lengthwise
6 eggs
1 1/2 cups whole milk
1 1/2 cups half-and-half
1/4 teaspoon ground nutmeg
1 teaspoon vanilla
2 tablespoons Grand Marnier
1 orange, zest of
1/4 cup packed brown sugar
1/2 cup white sugar
1 pinch salt
1 cup pecans
1/4 cup unsalted butter, plus
1 teaspoon unsalted butter
1/4 teaspoon salt
2 cups blueberries
1/4 cup packed brown sugar
1 cup blueberries
1/2 cup pure maple syrup
1 tablespoon fresh lemon juice

BLUEBERRY CROISSANT BREAD PUDDING

This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.

Provided by lutzflcat

Categories     Desserts     Specialty Dessert Recipes     Bread Pudding Recipes

Time 3h35m

Yield 12

Number Of Ingredients 11



Blueberry Croissant Bread Pudding image

Steps:

  • Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
  • Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
  • Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
  • Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
  • Remove the bread pudding to a rack and let cool for 10 minutes.

Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g

7 large croissants, cut into large cubes
cooking spray
1 cup blueberries
6 large eggs
2 cups whole milk
1 cup heavy cream
¾ cup white sugar
½ stick unsalted butter, melted
1 teaspoon almond extract
1 teaspoon ground cinnamon
¼ teaspoon salt

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