Name: Blueberry Croissant Bake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 day-old croissants (torn up); 1 cup* blueberries; 2 tablespoons* chopped almonds; 3* eggs; 1/2 cup* Greek yogurt; 1/4 cup* milk; 1 teaspoon* vanilla; 1/2 teaspoon* cinnamon; 1/8 teaspoon* salt; 2 tablespoons* honey

Easy Breakfast Bake

If you’ve got a couple of day-old croissants sitting on the counter, don’t throw them away. This has become one of my favorite easy breakfast bakes for busy school mornings.

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Watch the recipeSydney Woods

Sydney Woods

Blueberry Croissant Bake

A cozy way to use up day-old croissants, this bake is loaded with blueberries and almonds and soaked in a lightly sweet custard—perfect for busy school mornings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Ingredients Method Notes

Ingredients

2 day-old croissants torn up
1 cup* blueberries
2 tablespoons* chopped almonds
3* eggs
1/2 cup* Greek yogurt
1/4 cup* milk
1 teaspoon* vanilla
1/2 teaspoon* cinnamon
1/8 teaspoon* salt
2 tablespoons* honey

Method

Tear up the day-old croissants.
Add whatever berries you have—today blueberries and some chopped almonds for a little crunch.
Whisk together eggs, Greek yogurt, milk, vanilla, cinnamon, a pinch of salt, and honey.
Pour the egg mixture right over the top of the croissants and berries.
Give everything a little press so the croissants soak it all up.
Bake at 350 for about 30 minutes.

Notes

Amounts marked * are estimates based on the video.

Servings and times are estimates based on the video.

Just tear up the croissants, add whatever berries you have. Today I used blueberries and some chopped almonds for a little crunch.

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A hand sprinkles chopped almonds over torn croissant pieces topped with blueberries in a baking dish.

Preparing the Bake

Whisk together:

eggs
your favorite Greek yogurt, Siggi’s is mine
a little milk
vanilla
cinnamon
a pinch of salt and honey

And pour it right over the top. Give everything a little press so the croissants soak it all up, then bake at 350 for about 30 minutes.

The fully baked golden croissant bake studded with blueberries and almonds sits ready in its dish.

It’s cozy, not overly sweet, feeds the whole family, and is such a good way to use up leftover croissants.