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Blueberry-Almond Croissant Breakfast Bake

Bread pudding for breakfast? Yes, please, especially when it’s tossed with berries for a make-ahead morning meal to feed the masses.

Serves 8
Ready in 190 mins
Prep time 10 mins
Cooking time 60 mins
Chill time 120 mins
550 calories per serving


> Cooking spray
> 6 large croissants, cut into 1-inch chunks
> 2 cups frozen blueberries, thawed and gently patted dry
> 5 large eggs
> 2 cups half & half
> 1 cup granulated sugar
> 1/2 cup light brown sugar
> 1 1/2 tsp vanilla extract
> 1 tsp almond extract
> 1/4 cup sliced almonds
> 2 tbsp confectioners' sugar (optional)


Grease a 3-qt baking dish with the cooking spray. Arrange the croissant chunks in the pan in an even layer. Scatter the blueberries on top.
In a large bowl, whisk together the eggs, half & half, sugars, extracts, and pinch of salt. Pour over croissants. With clean hands or wide spatula, press down on croissants to soak in custard. Cover tightly with foil and refrigerate overnight.
Preheat oven to 350°F. Place baking dish, still covered with foil, into oven and bake 30–35 min., until custard is set. Uncover and sprinkle the almonds on top. Bake, uncovered, another 20–25 min., until top is golden brown. Cool slightly. Dust with the confectioners’ sugar before serving, if desired.

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