This is one of the best and simplest breakfast dishes I’ve made in quite a while. A cream cheese sauce is made and then poured over the cut up croissants. As it bakes the bread absorbs some of the cream cheese mixture to become soft and flavorful. This recipe could easily be adapted to use nearly any type or combination of berries. I used blueberries and lemon zest in this batch, but blackberries, raspberries or strawberries would all be delicious.
The cream cheese mixture can be prepared ahead of time and stored in the fridge for several days. It would be easy to double the recipe to serve in a 9 x 13 inch pan to a large crowd, or to cook in individual sized ramekins.
- 3 large croissants, cut up (about 5 to 5½ cups)
- 1 cup fresh or frozen blueberries
- 8 oz. cream cheese, softened
- ⅔ cup sugar
- 2 eggs
- 1 tsp. vanilla
- 1 cup milk
- zest from 1 lemon
- Place the croissant pieces in a 9 x 9 inch pan. Sprinkle the blueberries over the top.
- Combine the cream cheese and sugar in a mixer and beat until smooth. Add the eggs one at a time, followed by the vanilla. Slowly add the milk then stir in the lemon zest. Pour evenly over the croissant pieces.
- Preheat the oven to 350 degrees. While the oven is warming up, let the croissant mixture stand for 20 minutes to allow the bread to absorb some of the cream cheese mixture.
- Bake for 35 to 40 minutes until the center is set; if you use individual sized ramekins the baking time will be shorter. Keep an eye on the pan, you may want to cover it with foil for the last 10 minutes if the top starts to get too brown. Allow to cool for a few minutes before serving.
Adapted from The Girl Who Ate Everything