Decadent Blueberry Croissant Bake with Crunchy Pecan Topping
Indulge in a delightful breakfast experience with this Decadent Blueberry Croissant Bake, an exquisite dish that combines the flakiness of croissants with the sweetness of blueberries and the richness of a creamy custard. Perfect for Mother's Day or any special occasion brunch, this recipe is brought to you by Mary Ann Vitale of La Taverna restaurant in beautiful La Jolla, California. Each bite is a heavenly blend of textures, featuring a crunchy pecan topping and a luscious blueberry syrup, making it an unforgettable treat for family and friends.
8
Servings
400
Calories
16
Ingredients
Ingredients
plain croissants
6-8 (cut in half lengthwise)
eggs
6
whole milk
1.5 cups
half-and-half
1.5 cups
ground nutmeg
1/4 teaspoon
vanilla extract
1 teaspoon
Grand Marnier
2 tablespoons
orange zest
1 (zested)
packed brown sugar
1/2 cup (divided into two portions: 1/4 cup for custard and 1/4 cup for topping)
white sugar
1/2 cup
salt
1/4 teaspoon (divided into two portions)
pecans
1 cup
unsalted butter
1/4 cup (melted, plus 1 teaspoon for coating pecans)
blueberries
3 cups (divided into two portions: 2 cups for layering and 1 cup for syrup)
pure maple syrup
1/2 cup
fresh lemon juice
1 tablespoon
Instructions
1
Start by buttering a 9-by-13-inch baking dish to prevent sticking. Arrange the croissant halves cut-side up in the dish, ensuring they are closely packed.
2
In a large mixing bowl, whisk together the eggs, whole milk, half-and-half, ground nutmeg, vanilla extract, Grand Marnier, orange zest, 1/4 cup of brown sugar, white sugar, and 1/4 teaspoon of salt until well combined. Pour this luscious mixture over the croissants, making sure to cover them completely.
3
Cover the baking dish with plastic wrap or a lid, and refrigerate for at least 2 hours, or ideally, overnight to allow the croissants to soak up the custard mix.
4
For the topping, preheat your oven to 350°F (175°C). Spread the pecans evenly in a shallow baking pan and toast them in the oven for 4 to 5 minutes or until fragrant, stirring halfway through for even toasting. Once toasted, remove from the oven, toss with 1 teaspoon of melted butter and a pinch of salt, and set aside.
5
Next, increase the oven temperature to 400°F (200°C). Sprinkle the reserved 2 cups of blueberries evenly over the croissant mixture in the baking dish.
6
In a small saucepan, melt 1/4 cup of butter with 1/4 cup of brown sugar over low heat, stirring until the sugar dissolves and the mixture is well combined. Drizzle this mixture over the croissant and blueberry layers.
7
Bake in the preheated oven for about 20-25 minutes, or until the custard is set and the top is golden brown and bubbly.
8
Meanwhile, prepare the blueberry syrup: In a small saucepan, combine the remaining 1 cup of blueberries and maple syrup. Cook over moderate heat until the blueberries burst, which will take around 3 minutes. For a smooth syrup, strain it through a sieve, and mix in the fresh lemon juice.
9
Once the bake is ready, allow it to cool slightly before serving. Top each portion with a generous sprinkle of toasted pecans. Serve warm with the luscious blueberry syrup drizzled over the top.
Nutrition Information
28g
Fat
31g
Carbs
4g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Blueberry Croissant Bake?
It is an exquisite breakfast dish that combines flaky croissants with fresh blueberries and a rich, creamy custard, topped with crunchy pecans and a homemade blueberry syrup.
Who is the creator of this recipe?
This recipe was created by Mary Ann Vitale of La Taverna restaurant in La Jolla, California.
How many servings does this recipe yield?
This recipe provides approximately 8 servings.
What are the nutritional facts per serving?
Each serving contains 400 calories, 28g of fat, 31g of carbohydrates, and 4g of protein.
How long should the croissants soak in the custard?
The croissants should be refrigerated for at least 2 hours, though soaking them overnight is ideal for the best texture.
What size baking dish is required?
A 9-by-13-inch baking dish is recommended for this recipe.
What type of croissants should be used?
The recipe calls for 6 to 8 plain croissants, cut in half lengthwise.
What ingredients are in the custard mixture?
The custard is made from eggs, whole milk, half-and-half, nutmeg, vanilla extract, Grand Marnier, orange zest, brown sugar, white sugar, and salt.
What is the baking temperature for the croissant bake?
After the initial pecan toasting at 350°F, the croissant bake is cooked at 400°F (200°C).
How long do you bake the dish?
Bake the dish for 20 to 25 minutes until the custard is set and the top is golden brown and bubbly.
How do you prepare the pecans for the topping?
Toast the pecans at 350°F for 4 to 5 minutes, then toss them with 1 teaspoon of melted butter and a pinch of salt.
How many blueberries are needed in total?
You will need 3 cups of blueberries: 2 cups for the bake itself and 1 cup for the syrup.
How is the blueberry syrup made?
Simmer 1 cup of blueberries with 1/2 cup of maple syrup until the berries burst, then strain and mix in fresh lemon juice.
Is Grand Marnier necessary for the recipe?
Grand Marnier adds a specific citrus depth to the custard, though it is one of the secondary flavoring ingredients.
Can this recipe be prepared for Mother's Day?
Yes, it is highly recommended as a special occasion brunch dish for Mother's Day or other celebrations.
What spices are used in the custard?
Ground nutmeg and a pinch of salt are the primary spices used in the custard base.
How much butter is used in the recipe?
The recipe uses 1/4 cup plus 1 teaspoon of unsalted butter.
Should the croissants be packed tightly?
Yes, arrange the croissant halves cut-side up and ensure they are closely packed in the dish.
What is the purpose of the lemon juice in the syrup?
The fresh lemon juice is mixed in at the end to add brightness and balance the sweetness of the maple syrup and blueberries.
Can I use frozen blueberries?
While fresh are implied, frozen blueberries can typically be substituted, though they may release more moisture.
Is the brown sugar used all at once?
No, the 1/2 cup of brown sugar is divided: 1/4 cup goes into the custard and 1/4 cup is melted with butter for the topping.
Do you need to grease the baking dish?
Yes, you should start by buttering the 9-by-13-inch baking dish to prevent the bake from sticking.
How do I know when the pecans are toasted?
They should be toasted for 4 to 5 minutes or until they become fragrant, stirring halfway through.
What is the final step before serving?
Top each portion with the toasted pecans and drizzle the warm blueberry syrup over the top.
How many eggs are required?
The recipe requires 6 large eggs for the custard.
What tags are associated with this recipe?
Tags include french toast, croissant bake, blueberry recipe, brunch dish, special occasion, and mother's day.
What liquid ratio is used for the custard?
The recipe uses an even mix of 1.5 cups of whole milk and 1.5 cups of half-and-half.
Is white sugar used in this recipe?
Yes, 1/2 cup of white sugar is included in the egg and milk mixture.
How do you achieve a smooth blueberry syrup?
After cooking the blueberries in maple syrup, strain the mixture through a sieve to remove skins and seeds.
Is orange zest used in the custard or the topping?
The zest from one orange is whisked into the custard mixture before it is poured over the croissants.