BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY
Here's what you need: crescent dough, blueberry, cream cheese, sugar, eggs, vanilla, milk
Provided by Claire Nolan
Categories Breakfast
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
- Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
- Preheat oven to 350°F (175°C.)
- Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
- Place rolls in an ungreased 9x9 (23x23) pan.
- Pour blueberries over the crescent rolls.
- Pour cream cheese mixture over rolls and blueberries.
- Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
- Top with powdered sugar.
- Enjoy!
Nutrition Facts : Calories 214 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 0 grams, Protein 4 grams, Sugar 20 grams
BLUEBERRY CROISSANT BAKE
Steps:
- Preheat oven to 350 degrees.
- Place croissant pieces in a 9x13 pan.
- Scatter the blueberries and raspberries over the top.
- Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer on medium speed until well blended.
- Gradually add milk, mixing until well blended.
- Pour evenly over croissant pieces. Let stand for 20 minutes.
- Bake for 35 min or until set in centers and golden brown.
- Serve warm with powdered sugar sprinkled on top.
BLUEBERRY & LEMON CROISSANT BAKE
Croissants, custard, lemon curd and blueberries combine to make this irresistible yet easy bake that's perfect for dessert or brunch with friends
Provided by Esther Clark
Categories Brunch, Dessert
Time 52m
Yield serves 8 as dessert or 6 as brunch
Number Of Ingredients 6
Steps:
- Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.
- Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard.
- Heat oven to 180C/160C fan/ gas 4. Nestle the blueberries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.
Nutrition Facts : Calories 321 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium
BLUEBERRY CROISSANT BREAD PUDDING
This is a luxurious, lavish, buttery, and decadent dessert. The top is crunchy and the inside is light and custard-y. Delicious served with a dollop of freshly whipped cream.
Provided by lutzflcat
Categories Desserts Specialty Dessert Recipes Bread Pudding Recipes
Time 3h35m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper and spread out croissant cubes on top.
- Bake in the preheated oven until croissant cubes are very dry, 30 to 35 minutes. Turn off the oven and cool cubes slightly.
- Lightly spray a 9x13-inch baking dish, add dried croissants, and evenly distribute the blueberries among the croissant cubes.
- Whisk eggs together in a large bowl. Add milk, heavy cream, sugar, butter, almond extract, cinnamon, and salt; whisk until well blended. Pour the custard mixture over the croissants, and push croissant cubes down with the palm of your hand or a large spatula to fully submerge. Cover the dish and refrigerate for 2 hours to allow the bread to absorb all of the custard.
- Preheat the oven to 350 degrees F (175 degrees C).
- Bake in the preheated oven, uncovered, until the top is puffed and golden and the custard is set in the center, 40 to 45 minutes.
- Remove the bread pudding to a rack and let cool for 10 minutes.
Nutrition Facts : Calories 377.9 calories, Carbohydrate 34.9 g, Cholesterol 160.6 mg, Fat 23.2 g, Fiber 1.4 g, Protein 8.2 g, SaturatedFat 13.1 g, Sodium 398.7 mg, Sugar 20.2 g
BLUEBERRY TURNOVERS
Fresh blueberries are rolled into prepared croissants and baked to perfection for a light, delicious pastry. Serve warm with a tall glass of milk!! The turnovers make a lovely, light end to a meal or a great, quick brunch addition.Add a drizzle of icing for more of a dessert feel.
Provided by Charita Braker
Categories Bread Yeast Bread Recipes
Time 27m
Yield 8
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Roll out crescent dough triangles onto a baking sheet.
- Place 1 tablespoon blueberries on the widest end of each triangle. Sprinkle 1/2 teaspoon confectioners' sugar over blueberries on each roll. Beginning with the wide end, roll up each crescent around blueberries; pinch both sides to seal completely.
- Bake in the preheated oven until golden, about 12 minutes. Remove to cool on a wire rack for 5 minutes; dust with the remaining confectioners' sugar. Drizzle with the vanilla frosting.
Nutrition Facts : Calories 159.1 calories, Carbohydrate 20.8 g, Fat 7.2 g, Fiber 0.2 g, Protein 2.1 g, SaturatedFat 1.7 g, Sodium 233.1 mg, Sugar 11 g
BLUEBERRY CROISSANTS
Very simple, easy and elegant appetizer, perfect for a brunch or tea. From a magazine produced by local grocery store.
Provided by PianoCook
Categories Lunch/Snacks
Time 22m
Yield 8 rolls, 8 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 400 degrees. Line a baking sheet with parchment paper or spray with nonstick cooking spray.
- In a bowl, combine blueberries with granulated sugar until berries are coated. Set aside.
- Unroll crescent rolls into 8 triangles. On the shortest side of each triangle, place 1 teaspoon fruit spread in the center. Press two tablespoons of blueberry mixture into fruit spread. Roll dough and fruit up along the length of the triangle.
- Whisk together egg white and water. Brush rolls with egg wash, and sprinkle with cane sugar. Bake for 12 minutes or until golden.
Nutrition Facts : Calories 148.4, Fat 1.9, SaturatedFat 0.5, Cholesterol 14.2, Sodium 164.1, Carbohydrate 29.8, Fiber 2, Sugar 13.1, Protein 3.4
BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS
Makes a lovely Mother's Day or special occasion brunch. From Mary Ann Vitale of La Taverna restaurant and Sorella della Taverna (in La Jolla, California).
Provided by BecR2400
Categories Breakfast
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
- For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
- Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
- For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
- Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.
Nutrition Facts : Calories 865.4, Fat 47.4, SaturatedFat 20.1, Cholesterol 274.7, Sodium 453, Carbohydrate 97.8, Fiber 5, Sugar 68.3, Protein 17
BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE
This Blueberry Croissant Breakfast Bake is so easy to throw together and tastes absolutely amazing. It only requires a few simple ingredients and is full of flavor.
Provided by Camille Beckstrand
Categories Breakfast
Time 50m
Number Of Ingredients 8
Steps:
- Preheat oven to 375 degrees. Spray a 9 x 13 inch baking pan with non-stick cooking spray.
- Cut croissants into bite-sized pieces and place in the prepared pan.
- In a large bowl, mix eggs, vanilla, cinnamon, bananas, and milk until completely incorporated. Pour over croissants and use a spatula to press down on the croissants, making sure that every piece is saturated in the liquid mixture.
- Sprinkle brown sugar and blueberries on top then bake for 30-35 minutes (or until the center is firm and fully cooked).
- Remove from oven and let sit for 5-10 minutes, then cut into pieces and top with whipped cream and fresh blueberries to serve. You can also drizzle maple syrup on top.
Nutrition Facts : Calories 257 kcal, Carbohydrate 30 g, Protein 8 g, Fat 11 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 156 mg, Sodium 222 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving
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