Easy Blueberry Lemon Croissant Bake : 6-Ingredient Breakfast Casserole

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Have you ever wondered what to do with leftover croissants that have gone a bit stale? This blueberry and lemon croissant bake is your answer! This indulgent breakfast casserole transforms day-old croissants into a creamy, custardy masterpiece that’s bursting with fresh blueberries and tangy lemon curd. Perfect for weekend brunches, holiday mornings, or anytime you want to impress your family with minimal effort, this recipe proves that leftover croissant recipes can be just as spectacular as freshly baked goods.

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Why You’ll Love This Blueberry Lemon Croissant Bake

This recipe is a game-changer for anyone who loves easy, make-ahead breakfast ideas. Using just six simple ingredients, you can create a restaurant-quality dish that looks as impressive as it tastes. The flaky layers of croissants soak up the velvety custard mixture, while pockets of sweet blueberries and bright lemon curd add bursts of flavor in every bite. Whether you’re exploring croissant dessert recipes or searching for creative croissant recipe breakfast options, this dish delivers on all fronts.

What makes this recipe truly special is its versatility. Stale croissants actually work better than fresh ones because they absorb the custard beautifully without becoming too soggy. Plus, you can prep it ahead of time, making it ideal for stress-free entertaining. The combination of buttery croissants, creamy custard, and the classic pairing of lemon and blueberry creates a flavor profile that’s both comforting and elegant.

Ingredients You’ll Need

Let’s break down everything you need to make this delicious croissant bake. The beauty of this recipe lies in its simplicity no complicated techniques or hard-to-find ingredients required!

Ingredient	Quantity	Notes
Large croissants	6	Leftover stale croissants work perfectly
Ready-made custard	500g	Look for quality custard in the refrigerated section
Whole milk	250ml	Full-fat milk creates the richest texture
Lemon curd	150g	Store-bought or homemade both work well
Fresh or frozen blueberries	250g	No need to thaw if using frozen
Icing sugar	To taste	Optional for serving

Ingredient Tips

Croissants: This is the perfect way to use up leftover croissants that have lost their freshness. Day-old or even two-day-old croissants are ideal because they’re slightly dried out and will absorb the custard mixture without falling apart. If your croissants are very fresh, you can leave them out overnight or toast them lightly in the oven before assembling the dish.

Custard: Ready-made custard saves time, but if you’re feeling ambitious, you can make your own from scratch. Look for thick, creamy custard rather than thin pouring custard for the best results.

Blueberries: Fresh blueberries offer the best texture and flavor, but frozen berries work beautifully too. If using frozen, there’s no need to thaw them first just nestle them directly into the croissants before baking.

Lemon Curd: The tangy lemon curd balances the richness of the custard and adds bright citrus notes throughout the bake. You can find quality lemon curd at most grocery stores, or make your own if you prefer.

Equipment You’ll Need

To make this recipe, you’ll need some basic kitchen equipment:

• Baking dish (approximately 20 x 20cm/8 x 8 inches, deep)
• Saucepan for warming the custard mixture
• Whisk for combining ingredients
• Measuring cups and spoons for accurate measurements
• Chef’s knife and cutting board for slicing croissants

Step-By-Step Instructions

Follow these simple steps to create your perfect blueberry lemon croissant bake:

Step 1: Prepare the Croissants

Start by cutting each of the 6 croissants in half horizontally using a sharp chef’s knife on a sturdy cutting board. Arrange them in a deep medium baking dish (about 20 x 20cm), overlapping them slightly in a rustic, casual pattern. Don’t worry about making it look perfect the rough, overlapping arrangement allows the custard to seep into all the nooks and crannies, creating that signature bread pudding texture.

Step 2: Make the Custard Mixture

Pour the 500g of ready-made custard into a small saucepan and add the 250ml of whole milk. Using a whisk, blend them together until smooth and well combined. Place the saucepan over low heat and warm the mixture for about 3 minutes, stirring occasionally, until it just starts to steam. Be careful not to let it boil you want it gently warmed, not hot.

Once warmed, whisk in half of the lemon curd (about 75g) until it’s fully incorporated into the custard. The mixture should be smooth, creamy, and have a pale yellow color from the lemon curd. Pour this luscious custard mixture evenly over and around the arranged croissants, making sure to get into all the gaps. Set the dish aside for 30 minutes to 1 hour, allowing the croissants to absorb the custard. This soaking time is crucial for achieving that perfect custardy texture.

Step 3: Add Blueberries and Bake

Preheat your oven to 180°C (160°C fan/gas mark 4). While the oven is heating, nestle the 250g of blueberries around and between the croissants, distributing them evenly throughout the dish. Using a teaspoon, dollop the remaining lemon curd (about 75g) over the top of the croissants, creating little pockets of tangy lemon goodness.

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the top is beautifully golden brown and the custard has set. You’ll know it’s done when the croissants on top are crispy and caramelized, and you can see the custard bubbling gently around the edges. Remove from the oven and let it rest for 10 minutes before serving. If desired, dust the top with icing sugar for a beautiful finishing touch.

Expert Tips for Success

Timing is everything: The 30-minute to 1-hour soaking time allows the croissants to fully absorb the custard without becoming mushy. Don’t skip this step!

Use stale croissants: Fresh croissants can become too soggy. Day-old croissants have the perfect texture for absorbing custard while maintaining some structure.

Don’t overbake: Keep an eye on your bake during the last 10 minutes. You want golden brown on top, but not burnt. If the top is browning too quickly, tent it with foil.

Make it ahead: Assemble the dish the night before, cover with plastic wrap, and refrigerate. In the morning, let it come to room temperature for 20 minutes, then bake as directed.

Customize the flavors: Try raspberry instead of blueberry, or swap lemon curd for orange marmalade for a different flavor profile.

Serving Suggestions

This blueberry lemon croissant bake is delicious on its own, but here are some ways to make it even more special:

• Serve warm with a dollop of whipped cream or crème fraîche
• Add a drizzle of maple syrup for extra sweetness
• Top with fresh berries and mint leaves for an elegant presentation
• Pair with crispy bacon or breakfast sausage for a savory contrast
• Serve alongside fresh coffee or mimosas for the ultimate brunch experience

Storage and Reheating

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual portions in the oven at 160°C for 10-15 minutes until warmed through, or microwave for 30-60 seconds. The texture is best when reheated in the oven, as it helps restore some of the crispiness to the top layer of croissants.

Frequently Asked Questions

Can I use chocolate croissants instead of plain ones?
Absolutely! Chocolate croissants (pain au chocolat) work wonderfully in this recipe. The chocolate adds another layer of indulgence that pairs beautifully with the blueberries. You might want to reduce the lemon curd slightly to let the chocolate flavor shine through.

What if I don’t have lemon curd?
You can substitute with orange marmalade, apricot jam, or even skip the fruit curd entirely and add lemon zest to the custard for a citrus flavor. You could also make a simple lemon syrup by warming lemon juice with sugar.

Can I freeze this croissant bake?
Yes! Assemble the dish completely but don’t bake it. Cover tightly with plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw overnight in the refrigerator, bring to room temperature, and bake as directed.

What size baking dish should I use?
A 20 x 20cm (8 x 8 inch) square baking dish works perfectly. You can also use a 9 x 9 inch dish or a similar-sized oval or rectangular dish. Just make sure it’s deep enough to hold all the croissants and custard without overflowing.

Can I make this dairy-free?
Yes, substitute the whole milk with almond or oat milk, and use dairy-free custard. The texture will be slightly different but still delicious.

How do I know when it’s fully cooked?
The top should be golden brown and crispy, and when you insert a knife into the center, the custard should be set but still slightly jiggly. It will continue to firm up as it cools.

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Recommended Kitchen Equipment

• Oven
• Baking Sheets
• Pots and Saucepans
• Kitchen Utensils
• Measuring Cups and Spoons Set
• Chef’s Knives
• Cutting Board
• Mixing Bowls

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