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Blueberry Almond Croissant Bake

A slice of Blueberry Almond Croissant Bake on a plate, topped with blueberries and sliced almonds.
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An easy and elegant brunch bake featuring buttery croissants soaked in a sweet custard with blueberries and almonds, perfect for special occasions or weekend mornings.

Ingredients

Scale
  • 8 croissants, day-old
  • 2 cups fresh blueberries
  • 1/2 cup sliced almonds
  • 4 large eggs
  • 2 cups half-and-half
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • Pinch of salt
  • Powdered sugar for dusting (optional)

Instructions

  1. Tear the croissants into bite-sized pieces and place them in a greased 9×13 inch baking dish.
  2. Scatter the blueberries and sliced almonds over the croissant pieces.
  3. In a separate bowl, whisk together the eggs, half-and-half, granulated sugar, vanilla extract, cinnamon, and salt until well combined.
  4. Pour the egg mixture evenly over the croissants, blueberries, and almonds, ensuring all pieces are moistened. Gently press down to submerge.
  5. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the croissants to soak up the custard.
  6. Preheat your oven to 350°F (175°C).
  7. Remove the plastic wrap and bake for 40-50 minutes, or until the bake is puffed, golden brown, and a knife inserted into the center comes out clean.
  8. Let the bake cool slightly before serving. Dust with powdered sugar, if desired.

Notes

  • Using day-old croissants helps them absorb the custard better.
  • For a richer flavor, you can substitute heavy cream for half of the half-and-half.
  • This bake can be assembled the night before and baked in the morning.

Nutrition

Find it online: https://devourdish.com/blueberry-almond-croissant-bake/