Blogger Chungah Rhee of Damn Delicious created a fun twist on a traditional French toast bake that calls for buttery, flaky mini croissants instead of thick Brioche slices. This French toast bake recipe from her latest cookbook Damn Delicious: 100 Super Easy, Super Fast Recipes suggests prepping the night before to give the croissants a chance to soak up all of that sweet egg batter. Sleep in, snooze your alarm a few times, and just pop the pan in the oven when you’re ready to eat. To finish it off in the morning, drizzle the bread pudding-like base with a cinnamon-cream cheese glaze. This make-ahead breakfast casserole is truly the most genius way to use up day-old croissants.Overnight Blueberry Croissant Breakfast BakeIngredientsExcerpted from Damn Delicious: 100 Super Easy, Super Fast Recipes by Chungah Rhee. Copyright © 2016 Chungah Rhee. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.
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.