Blueberry Brunch Casserole
You can make this dish for 2 people or 10!
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