Brown Sugar Blueberry Croissant Bake

  • 5 eggs
  • 2 teaspoons zested orange peel
  • 3 tablespoons dark brown sugar, divided
  • ¾ cup heavy cream
  • 5 croissants, sliced lengthwise into thin strips
  • 6 oz. fresh blueberries

Preheat the oven to 400°F. Grease a 9x9-inch glass baking dish with butter or coconut oil. Set aside.

Crack the eggs into a resealable quart jar. Add the orange peel, half of the brown sugar, and the heavy cream. Seal the jar and shake vigorously until a thick custard forms. If you don't have a jar, you can whisk the ingredients together briskly in a bowl.

In the prepared baking dish, arrange the sliced croissants in a way that covers the bottom of the dish evenly. Sprinkle the top of the croissants with the fresh blueberries. Carefully pour the custard over the top of the croissants and fruit. Sprinkle the remaining 1 ½ tablespoons of brown sugar evenly over the top of the baking dish. Cover the top of the dish with aluminum foil.

Bake the dish, covered, for 30 minutes in the preheated oven. Carefully remove the foil and bake for an additional 15 minutes or until the top of the croissants look crisp and light golden brown. Serve hot with maple syrup.

  • Yields: 6 servings
  • Preparation Time: 1 hour

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