Description
A sweet breakfast casserole combining flaky croissants, fresh berries, and creamy goodness, perfect for any occasion.
Ingredients
Scale
- 6 large croissants (torn)
- 1.5 cups fresh blueberries
- 1 cup fresh raspberries
- 8 oz cream cheese (softened)
- 6 eggs
- 1.5 cups milk
- 1/3 cup sugar
- 1 tsp vanilla
- Powdered sugar for dusting
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 baking dish.
- Tear the croissants into bite-sized pieces and layer them evenly in the baking dish.
- Dollop small spoonfuls of softened cream cheese throughout the croissant layers, then scatter blueberries and raspberries on top.
- Whisk together the eggs, milk, sugar, and vanilla in a bowl until smooth.
- Pour the egg mixture evenly over the croissants, gently pressing down to soak them. Let it sit for about 15 minutes.
- Bake for 40-45 minutes until puffed and golden brown. Dust with powdered sugar before serving.
Notes
Can be prepared the night before and baked in the morning for convenience. Freshness of croissants is key; day-old croissants work well too.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 120mg
