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.
VERY BERRY CROISSANTS
Provided by Ree Drummond : Food Network
Time 2h50m
Yield 12 servings
Number Of Ingredients 18
Steps:
- For the almond cream: Add the butter, almond paste, rum, flour, almond extract and egg to the bowl of a stand mixer fitted with the paddle attachment and mix until smooth, 1 to 2 minutes. Set aside.
- For the streusel: Add the butter, flour, oats, turbinado sugar, brown sugar, cinnamon and salt to the bowl of a food processor fitted with a metal blade. Pulse until the ingredients become a coarse crumb and set aside.
- To build: Cut each croissant in half lengthwise and place cut-side up on a parchment-lined sheet pan. Brush the cut sides of the croissants with the simple syrup, about 1 teaspoon per half. Equally distribute the almond cream on the croissants followed by the blueberries, and sprinkle the streusel over the top.
- Freeze, uncovered, until totally set, at least 2 hours.
- Remove from the freezer and wrap individually in plastic wrap (to keep the toppings on), then place in large plastic bags.
- To serve: Preheat the oven to 350 degrees F. Take the croissants out of the plastic bags, remove the plastic wrap, place on a baking sheet and bake until the almond cream has set and the streusel is golden, 15 to 17 minutes.
- Remove from the oven. Sprinkle with the powdered sugar and serve hot or at room temperature.
- Pour 1 cup water into a saucepan and add the granulated sugar. Stir and place the saucepan over medium heat.
- By the time the edges start to simmer, the sugar should have dissolved and the liquid should be completely clear, not cloudy. Immediately remove from the heat and cool completely.
- Store the simple syrup in an airtight container, in the fridge, until ready to use. Simple syrup stays fresh up to 4 weeks.
BLUEBERRY CROISSANT BREAD PUDDING
Steps:
- HEAT oven to 350 degrees F. Coat 9-inch square baking dish with no-stick cooking spray.
- CUT croissants in half lengthwise. Spread each half with about 1 tablespoon preserves. Replace tops. Cut into small strips. Place in prepared baking dish. Using small spoonfuls, dab remaining preserves on top.
- WHISK eggs. Whisk in sweetened condensed milk, water, butter, vanilla and cinnamon until blended. Pour over cut-up croissants. Press larger pieces down into the liquid. Let set 5 minutes.
- BAKE 45 to 50 minutes or until knife inserted in center comes out clean. Cool 15 minutes. May be served sprinkled with powdered sugar or with a dollop of whipped cream, if desired.
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
BLUEBERRY CROISSANT PUFFS
Make and share this Blueberry Croissant Puffs recipe from Food.com.
Provided by Sassy in da South
Categories Breakfast
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Place croissant pieces evenly in 10 (1/2 cup) ramekins.
- Sprinkle with blueberries.
- 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 20 minutes.
- Bake at 350 degrees for 20 to 25 minutes or until set in centers and golden brown.
- Serve warm sprinkled with powdered sugar, if desired.
Nutrition Facts : Calories 260.2, Fat 14.3, SaturatedFat 8.3, Cholesterol 85, Sodium 245.9, Carbohydrate 27.9, Fiber 1, Sugar 17.9, Protein 5.8
BLUEBERRY CROISSANT PUFF
Searching for a special addition to your brunch table? Look no further than this flaky puff cradling blueberries and sweet cream cheese filling.
Provided by My Food and Family
Categories Fruit Desserts
Time 1h
Yield 10 servings
Number Of Ingredients 8
Steps:
- Divide croissant pieces evenly among 10 (4-oz.) ramekins; top with blueberries.
- Beat cream cheese, granulated sugar, eggs and vanilla in medium bowl with mixer until blended. Gradually beat in milk; pour into ramekins. Let stand 20 min.
- Heat oven to 350°F. Bake desserts 20 to 25 min. or until set in centers. Serve warm sprinkled with powdered sugar.
Nutrition Facts : Calories 250, Fat 13 g, SaturatedFat 8 g, TransFat 0.5 g, Cholesterol 85 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 5 g
BLUEBERRY CROISSANT FRENCH TOAST
Categories Milk/Cream Egg Breakfast Sauté Blueberry Summer Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- Combine half and half, eggs, sugar, brandy, cinnamon, and salt in 13x9x2-inch glass baking dish; whisk custard to blend well. Spread 2 tablespoons preserves on each of 4 croissant halves; top each with plain croissant half, pressing to adhere. Place croissants in custard; turn to coat. Let soak until custard is absorbed, turning and basting often, about 30 minutes.
- Melt butter in heavy large skillet over medium-high heat. Add croissants; sauté until cooked through and browned, about 5 minutes per side. Transfer croissants to plates. Add blueberries to same skillet. Sauté until heated through, about 3 minutes. Spoon berries over croissants. Serve with maple syrup.
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