Easter Breakfast Bake

Easter Brunch is a special meal and this breakfast bake fits the bill! In this dish, french toast meets carrot cake for a breakfast so delicious you’ll think it’s dessert.

Top it with a drizzle of glaze, cream cheese frosting, or whipped cream for a perfect Easter breakfast.

plated Easter Breakfast Bake

No reservations, waiting in line, or waiting for service, plus, we love that this casserole can be made the day before while you are busy with other festivities!

What’s in a Breakfast Bake?

BREAD Sweet cubes of cinnamon bread are layered with other ingredients for a classic French toast bake with a twist!

FRUIT A sweet mix of carrots & pineapple is dotted with sweet raisins. So colorful for Easter, and super tasty!

CREAM CHEESE  With a citrusy cream cheese mixture, this is one breakfast bake that truly has it all!

EGGS & SWEETENER It’s all smothered in a creamy mixture made from eggs, milk, brown sugar, and cinnamon. Storing it overnight lets the liquid gets soaked into the bread and softens the raisins.

TOPPING This Easter Breakfast is baked to crispy perfection with a topping of pecans, coconut, and even more brown sugar.

ingredients to make Easter Breakfast Bake

Variations

What’s so fun about this recipe is that it’s so versatile! Get creative with this Easter season classic, it’s so good.

  • Instead of raisins, try dried cherries, cranberries, or chopped dried apricots.
  • Switch out the pecans for walnuts, and use shredded sweet potatoes instead of carrots.
  • Add a handful of mini chocolate chips or coconut to the topping, too!

process of adding ingredients to pan to make Easter Breakfast Bake

How to Make an Easter Breakfast Bake

Easter brunch is so easy with this sweet and fluffy recipe!

  1. Place cubes of cinnamon bread in a casserole dish (per recipe below).
  2. Sprinkle carrots, pineapple, & raisins over bread crumbs.
  3. Mix cream cheese, brown sugar, & orange zest in a small bowl and dot overtop.
  4. Pour the custard mixture over the entire casserole and refrigerate overnight.

In the Morning

  1. Remove casserole 45 to 60 minutes before baking.
  2. Bake uncovered, 45 to 55 minutes. Let rest 15 minutes before serving.

cooked Easter Breakfast Bake on a plate

Best Breakfast Bakes

Did your family love this Easter Breakfast Bake? Be sure to leave a rating and a comment below! 

plated Easter Breakfast Bake with casserole dish full in the back

Easter Breakfast Bake

This Easter Brunch recipe is the perfect make-ahead casserole & tastes just like a carrot cake!
Course Breakfast, Casserole, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 12 hours
Total Time 13 hours 20 minutes
Servings 8
Calories 466
Author Holly Nilsson

Ingredients

  • 12 slices cinnamon bread cut into 1-inch cubes, about 12 cups
  • 1 cup carrots shredded
  • cup crushed pineapple drained and squeezed very dry
  • ½ cup raisins
  • 8 eggs
  • 2 cups milk
  • cup brown sugar
  • 1 teaspoon cinnamon

Cream Cheese Mixture

  • 8 ounces cream cheese room temperature
  • ¼ cup sugar
  • 1 teaspoon orange zest

Topping

  • ¼ cup chopped pecans
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons flaked coconut
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon

Instructions

  • Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
  • In a medium bowl, combine cream cheese mixture ingredients until fluffy.
  • Grease a 9×13 inch baking dish. Layer half of the bread cubes in the pan. Sprinkle with half of the carrots, pineapple and raisins. Dot with the cream cheese mixture. Top with remaining bread and the other half of the carrots, pineapple, and raisins.
  • In a bowl, stir together the eggs, milk, brown sugar, and cinnamon. Pour over the casserole, cover with foil and refrigerate overnight.
  • Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
  • Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
  • Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and casserole is set.
  • Cool 15 minutes before serving.

Nutrition

Calories: 466 | Carbohydrates: 56g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 27g | Vitamin A: 3508IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 3mg
Easter Breakfast Bake with a title
Easter Breakfast Bake in a dish and plated with a title
plated Easter Breakfast Bake with a title
Easter Breakfast Bake with writing

Originally posted at Spend with Pennies

Homemade Cinnamon Rolls (with cream cheese frosting)

Homemade Cinnamon Rolls are extra soft with a sweet cinnamon swirl inside. Top these rolls with cream cheese icing for the perfect treat!

Cinnamon rolls are easy to make but they do take a little bit of time, I can assure you it’s worth it!

a cinnamon roll with frosting on a plate

These cinnamon rolls are not difficult although they do take time. If you haven’t worked with yeast, don’t be intimidated. As long as your yeast is fresh, these should work out just fine!

How to Make Cinnamon Rolls

  1. Combine the yeast with warm water and sugar (this is called proofing or blooming). The yeast should foam up (like the photo below).

Check Your Yeast!

Double check the expiry on your yeast packet or jar, especially if you don’t use it often! Expired yeast can make your rolls fall flat. If you’re unsure, use this yeast testing method to check your yeast.

Cinnamon roll ingredients in bowls on a wooden board

  1. Warm the milk and butter and make the dough using flour and the other ingredients in the recipe below, including the yeast mixture. I use a stand mixer but have included tips below the recipe if you don’t have a stand mixer.
  2. Knead the dough until it’s nice and smooth. You’ll know it’s kneaded enough when the dough takes on a smooth and elastic texture.

Dough for cinnamon rolls in a glass bowl

  1. Let the dough rise for an hour or so until it’s doubled in size.
  2. Roll it out flat, top with butter, cinnamon, and brown sugar. Roll it up and cut!

Steps to show how to roll and cut cinnamon rolls

Kitchen Hack

Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

Icing for Cinnamon Rolls

I’m not going to lie, this is my favorite part. Beat cream cheese, butter, vanilla, powdered sugar, and a little salt in a large bowl (per recipe below).

You can use any kind of icing or even create a glaze for these if you’d like. You’ll want to ensure the rolls are fairly cooled or the butter in the icing will melt.

Homemade cinnamon rolls in a pan with cinnamon sticks on the side

To Make Ahead of Time

These cinnamon rolls can be made ahead of time and refrigerated overnight. Once rolled, place the rolls in a greased 9×13 pan and cover with plastic wrap.

Remove the rolls from the fridge, remove the plastic wrap and cover with a towel. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Storing Leftovers

Cinnamon buns can be stored at room temperature for 2 to 3 days. If you plan to store them, keep the frosting in the refrigerator and add to each roll as you enjoy them.

  • In the Freezer: Cinnamon Rolls freeze well, just make sure they are tightly wrapped, or stored in an airtight container. You can individually freeze them for quick treats if you prefer. The cream cheese Icing can also be frozen, either on the buns or in a separate container.

These Cinnamon Rolls are such a treat, they are sure to make your holidays (or even ordinary days) special!

More Sweet Breakfast Treats

Cinnamon roll on a white plate with a cinnamon stick and icing on top

Cinnamon Rolls

This recipe makes soft rolls with sticky-sweet cinnamon filling on the inside, and dripping with cream cheese icing on the outside!
Course Dessert
Cuisine American
Prep Time 1 hour 25 minutes
Cook Time 50 minutes
Total Time 2 hours 15 minutes
Servings 15 cinnamon rolls
Calories 406
Author Holly Nilsson

Ingredients

  • 3 ¾ to 4 ¼ cups all purpose flour divided
  • 1 package active dry yeast or 2 1/4 teaspoon
  • ¼ cup warm water
  • ¾ cup milk
  • cup butter
  • cup granulated sugar plus 1 teaspoon
  • ½ teaspoon salt
  • 2 eggs room temperature

Filling

  • 1 cup brown sugar packed
  • 2 tablespoons ground cinnamon
  • ½ cup butter softened

Frosting

  • 4 ounces cream cheese softened
  • ¼ cup unsalted butter softened
  • 1 ½ cups powdered sugar or as needed
  • ½ teaspoon vanilla extract
  • teaspoon salt

Instructions

  • Grease a 9×13 pan.
  • Combine water, yeast and 1 teaspoon sugar in a small bowl. Let sit 10 minutes or until foamy.
  • Combine milk, butter, remaining sugar, and salt in a saucepan and heat to 120-130°F.
  • Place 2 cups flour in a stand mixer. Add eggs, milk mixture and yeast mixture. Mix until combined.
  • Using a dough hook, add flour, ½ cup at a time to form a soft dough that pulls away from the side of the bowl. Remove dough from the bowl and knead on a lightly floured surface until dough is smooth and elastic (approx. 8 mins).
  • Place in a greased bowl in a warm spot and cover with a towel for 1 hour or until doubled in size.
  • Roll dough into a 15″ x 12″ rectangle, spread butter on the dough and top with brown sugar and cinnamon.
  • Roll dough starting on the long side. Slice into 15 pieces. Place in prepared pan.
  • Cover rolls with a towel and allow them to rise 30-45 minutes. Preheat oven to 375°F.
  • Brush dough with milk and bake 20-25 minutes.
  • While the rolls are baking, combine cream cheese, butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.
  • Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

Video

Notes

Double check the date on your yeast to ensure it has not expired.

If you do not have a stand mixer, will work but will take a little bit of work to get the dough nice and smooth. Mix in as much of the flour as you can with a spoon and then continue mixing it in by hand. Once the dough is not too sticky, place it on the counter with a little bit of flour and knead it until it is smooth and elastic. This will take about 10 minutes. 

Bread Machine This dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.

Cutting the rolls: Once rolled into a long log, you will want to cut your cinnamon rolls. Rather than a knife, I use a piece of dental floss. This cuts the rolls evenly without squishing the soft dough. (Be sure it’s not flavored floss, nobody wants minty cinnamon rolls).

To Make Ahead Once prepared, place rolls in a prepared pan. Cover with plastic wrap and refrigerate at least 2 hours or up to 24 hours. With the oven turned off, place rolls in the oven and place a bowl or pan of very hot water in the oven next to the rolls. Allow to rise 45 minutes or until doubled in size.

Nutrition

Calories: 406 | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 66mg | Sodium: 257mg | Potassium: 103mg | Fiber: 2g | Sugar: 30g | Vitamin A: 566IU | Calcium: 58mg | Iron: 2mg

More Breakfast Rolls

Recipe slightly adapted from this copy cat version originally adapted from here

Homemade cinnamon rolls in a pan with a title
Cinnamon rolls being cut with dental floss on a wooden board and a cinnamon roll on a white plate with a title

Originally posted at Spend with Pennies

Parmesan Artichoke Dip (easy to make)

Parmesan Artichoke Dip is rich, creamy, and packed with artichokes & fresh parmesan cheese. It’s all topped with a buttery crumb topping and baked until golden and bubbly.

This dip is a variation of our famous Spinach Artichoke Dip and a party favorite! It can be made ahead of time and always gets rave reviews.

artichoke dip baked and served with crostini

Ingredients

This recipe has a slightly lighter consistency compared to our spinach artichoke dip and the flavor of the artichokes is very forward!

CREAMY BASE: Cream cheese, mayonnaise, and sour cream make for a creamy and slightly tangy base that is the perfect consistency.

ARTICHOKES: This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned.

If you use canned artichokes, you’ll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).

CHEESES: Parmesan adds bold flavor to this recipe while mozzarella gives a nice creamy texture. Gruyere is another great addition to this recipe.

ingredients for artichoke dip

Variations

  • Fresh or frozen spinach can be added (5 oz frozen is perfect in this recipe).
  • Chopped water chestnuts add great crunch.
  • Stir in a finely diced jalapeno for a little bit of heat.
  • To keep it low carb, skip the bread crumbs and add a bit of extra cheese on top.

mixing cheeses in a bowl

How to Make Artichoke Dip

  1. Combine the creamy base with seasonings.
  2. Add chopped artichokes. Stir in cheeses (per recipe below).
  3. Top with bread crumb topping and bake.

adding artichokes to a dip

Make Ahead & Leftovers

  • Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.
  • If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.
  • Leftovers can be stored in the refrigerator for up to 4 days.
  • This recipe does not freeze well.

a pan of uncooked and cooked artichoke dip

What to Serve With

Dippers: Tortilla chips, crostini, bread cubes, crackers, celery, carrot sticks.

Serve next to other favorite appetizers and snacks for a great party spread. Below are our favorites:

artichoke dip baked and served with crostini

Parmesan Artichoke Dip

Course Appetizer
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 12 servings
Calories 230
Author Holly Nilsson

Ingredients

  • 4 oz cream cheese softened
  • ½ cup sour cream
  • ½ cup mayonnaise
  • 1 clove garlic minced or ¼ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 14 oz marinated artichoke hearts chopped
  • 1 cup fresh shredded parmesan cheese divided
  • 1 cup mozzarella cheese
  • 1 tablespoon melted butter
  • 2 tablespoons panko breadcrumbs

Instructions

  • Preheat oven to 400°F.
  • In a bowl combine cream cheese, sour cream, mayonnaise, garlic and onion powder with a hand mixer until fluffy.
  • Stir in ⅔ cup parmesan cheese, mozzarella cheese, and chopped artichokes. Spread into a small casserole dish (or deep dish pie plate).
  • Combine melted butter, bread crumbs and remaining parmesan cheese (add a sprinkle of parsley if desired). Sprinkle over the dip.
  • Bake 18-22 minutes or until bubbly and cheese is browned.

Notes

This recipe uses marinated artichokes which are different than canned artichokes. Marinated artichokes are in oil (not water) and are well seasoned. If you use canned artichokes, you’ll need to add some extra seasoning (1/8 teaspoon each dried basil and oregano with a bit of salt & pepper).

If you’d like to add spinach, 5oz of frozen spinach is perfect in this recipe.

Prepare the dip up to 48 hours ahead of time and bake when your guests arrive.

If the dip is prepped ahead of time, you’ll need to add a few minutes to the cook time.

Leftovers can be stored in the refrigerator for up to 4 days. 

This recipe does not freeze well.

Nutrition

Serving: 3tablespoons | Calories: 230 | Carbohydrates: 4g | Protein: 7g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 430mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 688IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 1mg

Originally posted at Spend with Pennies

Sweet and Spicy Cowboy Candy (a.k.a Candied Jalapenos)

Sweet and Spicy Cowboy Candy (a.k.a Candied Jalapenos)

Sweet and Spicy Cowboy Candy recipe, a.k.a. Candied Jalapeños. Add a layer to cream cheese to make a quick and easy holiday appetizer. Spicy jalapeño rings are marinated in a sweet simple syrup to create a flavorful and versatile condiment.

A mason jar full of cowboy candy surrounded by crackers, bread and a white napkin.

We LOVE our jalapeño recipes here at Foodie and Wine. One of our long time reader favorites is our Pickled Peppers Recipe and last week we posted the recipe to our beloved Cranberry Jalapeno Dip. Next up is a classic we’ve been making for over 20 years – Sweet and Spicy Cowboy Candy Jalapeños, better known as Candied Jalapeños. 

 

What is Cowboy Candy?

Cowboy Candy is something special. Spicy jalapeno peppers are marinated in a sweet sugar glaze to create a powerhouse condiment. The jalapeños soften, yet retain their heat, which is balanced by the sugar-based glaze. This recipe is considered a small batch Cowboy Candy, but you can easily double or tripe to make large batch Cowboy Candy.

White plate topped with cream cheese and cowboy candy. Jar full of candied jalapenos and crackers next to it.

Cowboy Candy Uses

This candied fruit recipe can be utilized in many different ways. Here are a few of my favorites:

 

Candied Jalapeno Dip

Dump a jar out over cream cheese and serve with crackers and bread.

 

Baked Beans 

Add them to your favorite baked beans recipe (our favorite – Slow Cooker Refried Beans )

 

Grilled Meat

Marinate and/or top your favorite beef recipes and pork recipes with these bad boys. Think how amazing this sweet and spicy  glaze would be on chicken wing recipes

 

Sandwiches and Hamburgers

Two words: Grilled Cheese.

Three crackers on a white plate topped with cream cheese and cowboy candy.

If you’ve ever looked up Cowboy Candy for sale, you’ll know it’s not cheap. One popular brand on Amazon charges $12 per jar! This fruit candy recipe pencils to less than 25% of that and includes the exact same ingredients. Of course those jars are ready to eat upon delivery whereas making it from home requires some patience. 

 

Candied Jalapeno Recipe

A few tips to note before making this recipe:

 

Seeds in or seeds out? As with many jalapeno recipes, it’s up to you. It won’t affect the recipe other than the texture of the seeds. 

 

Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.

 

There are three options for slicing up the jalapeños. All options are great – it really comes down to how you like to work in the kitchen. I pick “easy to clean” over “quick” any day of the week, but you may be the opposite.

 

1. If you’re a long time reader you know I detest whipping out my Mandoline slicer. Using it is great, but cleaning it in a safe way is a a hassle. But it works really well here.

 

2. Add the peppers, one at a time, through the feed chute of your food processor.

 

3. Whip out some gloves and cut them by hand with a sharp knife. I actually prefer this method. Sure it’s tedious but it’s less “stuff” to clean.

I’d love to hear how you’re planning on using Cowboy Candy! Leave a comment with your ideas and recommendations. 

 

Next time you have a bunch of jalapeños and are asking yourself “What Can I Make With A Bunch of Jalapeños” think Cowboy Candy! 

White plate topped with cream cheese and cowboy candy. Jar full of candied jalapenos and crackers next to it.

Print

Cowboy Candy (a.k.a. Candied Jalapeños)

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Make this sweet and spicy Cowboy Candy recipe, a.k.a. Candied Jalapeños, to make the best cream cheese dip for your holiday gathering. Spicy jalapeño rings are marinated in a sweet simple syrup. Top your sandwiches, burgers and nachos with this flavorful and versatile condiment.
Course Condiments
Cuisine American
Keyword Canned Recipes, Christmas Appetizer, Dip Recipe, Holiday Appetizer, Jalapeno Recipes, Mason Jar Recipes, Spicy Recipes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 people
Calories 314kcal
Cost $5

Equipment

Ingredients

  • 1 Lb Jalapeño Peppers
  • 3 Cups White Sugar
  • 1 Cup Apple Cider Vinegar
  • 1 tsp Granulated Garlic
  • 1 tsp Chili Powder (*Note 1)
  • 1/8 tsp Ground Turmeric Powder
  • 1/8 tsp Celery Seeds

Instructions

  • Cut the jalapeño peppers into 1/8″ round slices.
  • In a large sauce pan, add the sugar, vinegar, garlic, chili powder, turmeric and celery seeds and bring to a rolling boil over high heat. Once boiling, reduce the heat to a gentle simmer until the sugar mixture has a thick syrup consistency, approx. 5 minutes.
  • Add the pepper slices to the sauce pan and toss to coat. Raise the heat to return to a hard boil. Once a rolling boil is achieved, immediately reduce the heat again and simmer for 4 minutes.
  • Using a slotted spoon, transfer the jalapeños to clean canning jars. Leave about 1/4″ of space at the top.
  • Reduce the syrup, one last time, by bring it to a full rolling boil for 5 minutes.
  • Ladle the syrup over the jalapeños until the syrup reaches about 1/4″ from the top.
  • Store in an airtight container in the refrigerator for up to 3 months. Let the jalapeños marinate for a minimum of one week, before enjoying. (*Note 2)

Notes

Note 1 – Chili Powder is optional. Most of the major cowboy candy producers includes this ingredient in their recipes, but feel free to omit.

Note 2- Try and let your jars of cowboy candy develop for 3-4 weeks in the refrigerator before enjoying, if possible. You can absolutely wait just a week, but a good month really brings out the texture and flavor.

Nutrition

Calories: 314kcal | Carbohydrates: 79g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 4mg | Potassium: 167mg | Fiber: 2g | Sugar: 77g | Vitamin A: 611IU | Vitamin C: 67mg | Calcium: 9mg | Iron: 1mg

Hi, I’m Darcey!

I’m a fully caffeinated full time food blogger and lover of the outdoors, travel, and wine (not necessarily in that order).

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Originally posted at Foodie And Wine

Blueberry Cream Cheese Croissant Bake

An easy and delicious breakfast treat, this Blueberry Cream Cheese Croissant Bake uses packaged refrigerator croissant rolls for ease of preparation.

 Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

A couple of weeks ago, I saw my niece Eva post about this Blueberry Cream Cheese Croissant Bake and I was intrigued. I make a Blueberry and Cream Cheese Stuffed French Toast that we love…but it’s not as easy and it’s certainly not something you can make in the morning and throw in the oven. It requires more planning and sometimes we don’t have that.

Brian and Eva

Brian and Eva

So I asked her for the recipe; I’m always sort of excited when we can share recipes and I love that she loves to cook for her family as much as I always have. And what a family she and her husband Brian have too. After three boys all over the age of ten, she and her husband were ‘surprised’ by a fourth pregnancy and even more surprised when it was a girl. My darling niece Zoe.

Zoe at Mixer

Zoe Mixes It Up!

Talk about nature or nurture…Zoe was born into a family fueled by lots of testosterone; and she has always tried to keep up with the boys. I love that about her and also how protective and loving all of her brothers are to her too…even from a distance it’s been a joy to watch.

Of course I love seeing her next to a stand mixer in the kitchen too…let’s call that nature because all of us, Eva, Zoe, and me – we all share it! This photo is a couple of years old but I love it so much, we even have the same mixer!

Blueberry Cream Cheese Croissant Bake in Red Casserole Dish

So back to this yummy Blueberry Cream Cheese Croissant Bake. I actually made these twice. I admit I seldom test recipes; they either work or they don’t and I’m done. But this deserved another try. The first time I was using this pan for something else so used one a bit smaller; big mistake. The crescent rolls were totally covered and did not appear above the surface after baking.

I was sure they tasted fine and sent the batch to my neighbor, who confirmed they did, but I needed a photo worthy example and this batch was that. Do not be like Barb; use a 9X9″ pan or bust!

Blueberry Cream Cheese Croissant Breakfast Bake Steps

These are so simple; almost too simple, which means they are perfect for a morning breakfast. Packaged Pillsbury Crescent Rolls are rolled up and placed in a pan, blueberries are scattered over them, and then a combination of cream cheese, sugars, milk, and flavorings are mixed into a batter that is poured over the rolls and the berries. It calls for blueberries but I think you could use any combination of berries.

I had blueberries in the freezer so used those and they were perfect; so next on the agenda is to try some frozen peaches and another one with a package of mixed berries. I did modify the recipe a tiny bit, but then it’s what I do…I honestly don’t seem capable of making a dish without putting some kind of spin on it!

To start, I lightly greased the pan; I could tell with that first batch that the dough was sticking to the sides a bit; just a quick spray is good, not too much. Then in a case of less not being more, I poured a full cup of berries into the pan instead of the original 3/4 cup; enough to cover it completely. I mean how could that be wrong, right?

Last, I modified the ingredient list just a bit, taking a cue from another breakfast treat I make. The recipe called for 2/3 cup sugar so I added 1/3 cup granulated sugar and 1/3 cup maple syrup. I know it made a difference but can’t say it really tasted like maple so…use all sugar if you don’t have any maple syrup on hand. Not THAT big of a difference!

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Oops I forgot another thing I changed. The recipe says 8 servings, I guess because there are eight rolls but come on…when have you ever had just one croissant! Now I could see it if serving with other foods but with just this and a strip or two of bacon, I thought this would better serve four. I promise NO ONE had a problem with finishing off the servings I made. The recipe still says eight but take it from me…four is better.

Eva has a crowd, she even doubled it. She had 16 rolls for 6 people…see, she knew. I asked Sherry and she confessed the four of them finished it off; they actually ate it for dessert and there is no reason you couldn’t make it for that too.

Despite the use of croissants, don’t expect a croissant like center in this Blueberry Cream Cheese Croissant Bake. The egg and milk mixture permeates the dough and it’s more like a custard; but with buttery croissants on top of blueberries. So good. My daughter is coming to town for Thanksgiving; I simply HAVE to meet my only grandchild (yes, we’re being safe, promise…quarantining has already started). This will be on the menu for one morning; I enjoyed it that much.

I know you can make things that are more complicated but WHY? I love the occasional use of prepared goods and these croissants and puff pastry are always in my fridge for something quick, delicious and so satisfying…I think you need to try it too!

More Breakfast Favorites!

PIN IT! ‘Blueberry Cream Cheese Croissant Bake’

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate with Bite Removed and Fork on Plate

Yield: 8 Servings

Blueberry Cream Cheese Croissant Bake

Slice of Blueberry Cream Cheese Croissant Bake White and Rose Plate

An easy and delicious breakfast dish that bakes canned croissant rolls with blueberries and a maple sweetened milk and egg mixture.

Ingredients

  • 1 tube Crescent Dough
  • 1 cup blueberries (fresh or frozen)
  • 8 oz. cream cheese
  • 1/3 cup sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon salt
  • Juice of one-half lemon
  • 1 teaspoon vanilla
  • 2 eggs
  • ¼ cup milk

Instructions

  1. Preheat oven to 350°F/175°C.
  2. In a mixing bowl beat cream cheese and sugar. Once it is well mixed, add maple syrup, salt, lemon juice, and vanilla and beat on medium speed until creamy.
  3. Add eggs, mix well and then slowly incorporate the milk until well combined. Set aside.
  4. Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
  5. Place rolls in a lightly greased 9×9 pan.
  6. Scatter blueberries over the crescent rolls.
  7. Pour cream cheese mixture over rolls and blueberries.
  8. Bake at 350°F/175°C for 35 minutes or until rolls have become golden brown.
  9. Cool, top with powdered sugar and enjoy!

Notes

The original recipe calls for 8 servings but be forewarned…better be prepared for it to serve four adults!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving:

Calories: 227Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 78mgSodium: 277mgCarbohydrates: 27gFiber: 1gSugar: 23gProtein: 4g

The nutritional information is computer-generated and only an estimate. If you need to use nutrition information we suggest you confirm these totals with your own program.

Originally posted at Creative Culinary