Recipe Box, Blueberry Brunch Casserole for 2

the Painted Apron

6 years ago

There is nothing like a warm breakfast casserole to enjoy on leisurely weekends, and this one is down sized so you don’t have to have a crowd to feed, you can make it just for you!

{or you can double or triple it to feed a crowd}

Plus, it only take minutes to put together

Tear up croissants {or any bread you want to use up} and place them in a small sprayed casserole

Toss in some blueberries and sliced almonds

Mix eggs with milk, sugar, and flavorings, and pour over all

Refrigerate overnight and then bake in the morning

Relax and enjoy the weekend!

Blueberry Brunch Casserole

You can make this dish for 2 people or 10!

Course Breakfast, Brunch

Cuisine American

Keyword blueberry bread pudding, blueberry brunch casserole, croissant bread pudding

Prep Time 15

Cook Time 40

Servings 3

Ingredients

Casserole

4-5 mini croissants or 2-3 large croissants*
1 cup blueberries
2 eggs beaten
1 cup 1/2 and 1/2 cream
1/4 cup sugar
1 tsp vanilla extract
1 tsp almond emulsion or extract
1/4 tsp salt
1/3 cup sliced buttery almonds
almond glaze

Buttery Almonds

1 cup sliced almonds
1 T butter
1 T olive oil
4 T brown sugar
salt to taste

Almond Glaze

1/4 cup powdered sugar
1 tsp almond extract
2 T milk or cream

Instructions

Buttery Almonds

Melt butter in skillet with olive oil over medium heat.
Add almonds, brown sugar and salt. Cook, stirring, until brown sugar melts and begins to caramelize and coats almonds. Do not burn.
Remove almonds to a sheet of wax paper or parchment to cool. Break into clusters and small pieces.

Almond Glaze

Mix together to form glaze. Add more liquid or more sugar to achieve desired consistency
Double the recipe if you want more glaze

Casserole

Tear croissants into large bite size pieces and place in a sprayed small baking dish.
Add blueberries and sliced almonds and toss around in the dish to distribute them.
Mix cream with eggs, extracts and salt. Pour over bread pieces.
Submerge bread with back of spoon or fork. Refrigerate overnight.
Bake at 350 degrees for 35-45 minutes until custard is set in thee middle. Serve hot.
Top with a drizzle of Almond Glaze,*** maple or blueberry syrup if desired

Notes

Option: add cooked crumbled bacon, ham or sausage

this is a great recipe to use up stale bread or stale croissants

To make more servings, double or triple the recipe, and use bigger baking dishes. Cooking time is about the same, check after 30-35 minutes and keep cooking until set and firm in the middle

You can serve it plain, or with Almond Glaze {see recipe above} or with Maple or Blueberry Syrup