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Berries and Cream Croissant Breakfast Casserole

servings: 6
Berries and Cream Croissant Breakfast Casserole

prep time

10

total time

90

ingredients

8

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Berries and Cream Croissant Breakfast Casserole

servings: 6
INGREDIENTS:
ingredients
  • 4 croissants, full size (a day or two old is best)
  • 1 cup strawberries, fresh, sliced
  • 6 oz blueberries
  • 4 large eggs
  • 16 oz Hood Light Cream
  • 1/2 cup sugar
  • 1/2 tsp sea salt
  • 2 tsp vanilla extract
DIRECTIONS:
directions

Preheat oven to 350 degrees F.

Coat the interior of a 2-quart baking dish with cooking spray. Tear up the croissants and start filling the casserole. When half full layer in half of each type of berry. Add the rest of the torn croissants, then top with the remaining berries.

Beat the eggs in a medium mixing bowl or batter bowl. Add the remaining ingredients and mix well.

Pour the mixture over the berries and croissants, then tamp down gently with the back of a spoon to make sure the croissant pieces are well soaked. Place in oven and bake for approximately 1 hour and 20 minutes, until the center is set. Keep an eye on the progress after about an hour.

Remove the breakfast casserole from the oven and allow it to cool about 10 minutes before serving.

RECIPE AND PHOTOGRAPHY BY ROBIN GAGNON OF MOM FOODIE

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