Croissant Casserole

Makes9 servings
Prep Time10 min
Baking Time1 hr 25 min
Total Time1 hr 35 min
Calories176
Made withSplenda Granulated

Ingredients

4 large croissants (about 284 g)
150 g frozen blueberries
170 g light cream cheese, room temperature
2 large eggs
1 tsp pure vanilla extract
Juice and zest of ½ lemon
230 ml unsweetened vanilla almond milk
19 g Splenda Granulated Sweetener

Nutrition Info Per Serving
% Daily Value*
Energy176 kcal225.64%
Total Fat8.60 g11.03%
Saturated Fat7.70 g38.5%
Total Carbohydrate17.00 g6.18%
of which sugars2.60 g0.95%
Fibre1.60 g5.71%
Protein6.10 g12.2%
Salt0.45 g0.16%

Instructions

1

Preheat oven to 350°F / 175°C.

2

Spray a 20 x 20 cm baking dish with nonstick cooking spray. Slice or tear croissants into large chunks and arrange them evenly into the baking dish. Sprinkle blueberries on top, letting some fall through the cracks of where the croissants are positioned.

3

In a medium bowl, beat cream cheese until smooth with no chunks. Add Splenda Sweetener and beat again. Beat in eggs, vanilla, lemon juice, and lemon zest. Slowly pour in almond milk, beating until smooth.

4

Pour mixture over croissants and blueberries. Set aside for 30 minutes to allow croissants to soak up liquid. Cover with foil and bake for 30 minutes. Then remove foil and bake another 15 minutes until the breakfast casserole is set in the middle (meaning it doesn’t jiggle when touched).

5

Remove, let cool, slice, and serve!

Note: Croissant Casserole may be made the night before cooking. Just cover and place in the refrigerator to let croissants soak overnight.

If blueberries are not available, raspberries would be a delicious swap!

Made with