Lemon Blueberry Croissant Bake
By Laura Rege
Yields:
8 serving(s)
Prep Time:
5 mins
Total Time:
2 hrs 10 mins
Jump to recipeWe'd eat a plain croissant any day for breakfast or as a snack...maybe both? But setting it in a custard-y bed and adding fresh blueberries and a lemony glaze made with Domino Golden Sugar—a less processed option to white granulated sugar—brings the flaky pastry to major dessert level. Pro tip: Sprinkle more sugar on top after baking—because too much is never enough, right?!
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Ingredients
Nonstick cooking spray
- 4
large croissants, cut in half
- 1 cup
blueberries
- 4 oz.
cream cheese
- 1 cup
whole milk
- 3/4 cup
- 3
large eggs
- 1 tsp.
vanilla extract
- 1 tsp.
finely grated lemon zest, plus 1 tbsp. lemon juice
Directions
- Step 1Preheat oven to 350°. Spray a medium baking dish with cooking spray. Arrange croissants, in prepared dish, and sprinkle blueberries in between them and on top.
- Step 2In a microwave-safe medium bowl, microwave cream cheese until melted, about 15 seconds. Add milk, Domino Golden Sugar, eggs, vanilla, lemon zest, and lemon juice, and whisk to combine. Pour milk mixture over croissants, cover with aluminum foil, and let sit 30 minutes so croissants can absorb some of the liquid.
- Step 3Bake, covered with aluminum foil, for 30 minutes. Remove foil and bake uncovered for 15 minutes, until custard is set.
- Step 4Sprinkle bake with more golden sugar and serve warm.
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