Blueberry and Bacon Breakfast Casserole Made With Croissants

  • 3 eggs
  • 2 egg yolks
  • 1-¼ cups milk
  • ⅓ cup 35% cream
  • ⅔ cup maple syrup, divided
  • 2 tsp vanilla
  • ½ tsp kosher salt, divided
  • 8 cups lightly packed stale croissants, cubed or roughly torn into 1-inch pieces
  • 6 slices bacon, cooked and crumbled
  • 2-½ cups frozen wild blueberries, divided
  • 1 Tbsp flour

  1. Heat oven to 350°F. Butter a 2L casserole dish; set aside.
  2. Whisk together the eggs, egg yolks, milk, cream, ⅓ cup maple syrup, vanilla and ¼ tsp salt in a large bowl.
  3. Add the croissant bread and bacon, and toss to combine.
  4. Toss 1 cup blueberries with flour in a small bowl. Add it to the croissant mixture, tossing gently to combine.
  5. Spoon into prepared casserole dish and bake until golden and set, about 45 to 50 minutes.
  6. Meanwhile, add remaining blueberries, maple syrup and salt to a medium saucepan over medium heat. Cook, stirring occasionally until thickened, about 10 minutes.
  7. Drizzle the sweet, syrupy blueberry sauce over each individual casserole serving. Bon appétit!
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