10 mini croissants or 6 croissants, cut into 1-inch cubes
1 cup fresh or frozen blueberries
1 ½ cups milk
3 large eggs
2 tablespoons maple syrup, or more to taste
Zest of 1 lemon
1 ½ teaspoons vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
For the cinnamon-cream cheese glaze
2 tablespoons cream cheese, at room temperature
¼ cup confectioners’ sugar
2 tablespoons milk
¼ teaspoon ground cinnamon
How to Make It
Make the blueberry croissant bake. Lightly coat a 9 by 13-inch baking dish with nonstick spray. Arrange a layer of croissants evenly in the prepared baking dish; top with an even layer of blueberries.
In a large glass measuring cup or another bowl, whisk together the milk, eggs, maple syrup, lemon zest, vanilla, cinnamon, and nutmeg. Pour the mixture evenly over the croissants and blueberries. Cover the baking dish with plastic wrap, and place in the refrigerator for at least 2 hours or overnight.
When you’re ready to bake, preheat the oven to 350°F.
Remove the plastic wrap from the pan, and bake for 35 to 40 minutes, or until golden brown.
Make the cinnamon-cream cheese glaze. Combine the cream cheese, confectioners’ sugar, milk, and cinnamon in a small bowl, and stir until smooth.
Serve immediately, drizzled with the cinnamon-cream cheese glaze.
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