Ingredients
- 6 croissants, torn into bite-sized pieces
- 2 cups blueberries, fresh or frozen
- 4 large eggs
- 2 cups milk (preferably whole milk)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
- Scatter the torn croissant pieces evenly across the dish.
- Sprinkle the blueberries over the croissants.
- In a separate bowl, whisk together the eggs, milk, sugar, vanilla, cinnamon, and salt until smooth.
- Pour the custard mixture evenly over the croissants and blueberries.
- Let it sit for 15 minutes to allow the croissants to absorb the custard.
- Bake for 30–35 minutes, or until the top is golden and the edges are crisp.
- Let cool for a few minutes before serving warm.
Notes
- Use slightly stale croissants for better custard absorption.
- Can be prepared the night before and refrigerated overnight.
- Customize with other fruits, nuts, or chocolate chips.
- Serve with powdered sugar, maple syrup, or whipped cream.
- Leftovers can be stored in the fridge for up to 3 days.
- Reheat in the oven for best texture, or microwave individual portions.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 15g
- Sodium: 220mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
