- 2-3 teaspoons coconut oil
- 4 croissants, frozen and sliced into 1" (ish) strips
- 4 eggs
- ¼ cup heavy cream
- 1 teaspoon vanilla extract or bourbon vanilla bean paste
- 1 teaspoon ground cinnamon
- 6-8 ounces fresh blueberries
Preheat the oven to 375° F. Rub the bottom and sides of a standard 10.25" cast iron pan with coconut oil; set aside.
Slice the frozen croissants (you can do this without frozen croissants, but it's so much easier to do when they are frozen!) into long strips, each about an inch wide and arrange around the bottom of the prepared cast iron pan. I like to leave them more or less in the shape of whole croissants and use the last one's strips to fill in any gaps.
Crack the eggs into a bowl and whisk with the heavy cream, vanilla extract or paste, and cinnamon. Pour the mixture evenly over the croissants, pressing it all down lightly to encourage the egg mixture to soak into the pastry. Sprinkle the top of the casserole evenly with fresh blueberries.
Place the cast iron in the middle of the preheated oven and bake for about 35-45 minutes depending on how you want your eggs set. Remove and serve immediately with maple syrup and additional blueberries, if desired.
- Yields: 6 servings
- Preparation Time: 50-60 minutes