#Comfort Cooking

Blueberry Croissant Bake

July 21, 2017

One of my boys inherited a Blue personality with a very detailed memory.  If we ever want to know "what year did such-and-such happen", he has ready recall.

Several years ago he asked, "Do you remember when we had Saturday breakfasts?"  Hmmm . . . just a minute.  I searched and swept through every nook and cranny of my mind and couldn't come up with anything;  BUT, I'm glad he did because it means I was probably a good mother!  Cold cereal isn't memorable so it must have involved batter, eggs, a spatula and maybe an oven.

Who doesn't love a home-cooked breakfast - anytime?  

Blueberries, raspberries, cream cheese are a winning combination for a company breakfast or dinner for the family.  It's so easy to throw together and is a real crowd pleaser.  Give it a whirl.

4 large croissants, cut up
1 cup fresh blueberries
1/2 cup fresh raspberries
12 oz cream cheese, softened
1 cup sugar
3 eggs
1 tsp vanilla
1 cup milk
powdered sugar to serve

  1. Preheat oven to 350 degrees.
  2. Place croissant pieces in a 9x13 pan.
  3. Scatter the blueberries and raspberries over the top.
  4. Beat cream cheese, sugar, eggs, and vanilla in medium bowl with electric mixer on medium speed until well blended.
  5. Gradually add milk, mixing until well blended.
  6. Pour evenly over croissant pieces.  Let stand for 20 minutes.
  7. Bake for 35 min oruntil set in centers and golden brown.
  8. Serve warm with powdered sugar sprinkled on top.
What's your favorite Brinner?

Thanks for stopping by!  I enjoy good company.


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