OVERNIGHT BLUSHING BLUEBERRY CROISSANT CASSEROLE
6-8 Plain Croissants Cut Lengthwise *please note that I used Costco croissants for this recipe -- if using any other store brand, you may need to increase the # of croissants or decrease the amount of liquid to keep the casserole from getting too soggy!*
1 Cup 2% Milk
1 1/2 Cups Vanilla Low Fat Yogurt
1/4 tsp Ground Nutmeg
1/2 tsp Ground Cinnamon
3 Tbs. Orange Juice
1 tsp Vanilla
1/4 Cup Brown Sugar
1/2 Cup White Sugar
Spray a 9 X 13 inch ceramic or glass baking dish (do not use metal!) with cooking spray. Line cut croissants in the dish, laying cut side up. Next, in a large bowl, combine remaining casserole ingredients. Pour the liquid over the top of the croissants. Cover the entire dish with plastic wrap and place in the fridge overnight -- allowing the liquid to be absorbed.
2 Cups Blueberries
1 Cup Chopped Pecans
1/4 Cup Brown Sugar
1/4 Cup Butter
In the morning, Preheat your oven to 400 degrees. Remove the casserole from the fridge and set aside. Next, sprinkle the casserole with blueberries and chopped pecans. Place the brown sugar and butter in a small microwave safe bowl and heat on low power for about 45 seconds, until butter is melted. Stir butter and sugar mixture to combine, then pour over top of blueberries and pecans.
Place casserole, uncovered in preheated oven and bake for 20-25 min until browned and bubbly (mine took about 23 min).
BLUEBERRY SYRUP INGREDIENTS:
1 Cup Blueberries
1/2 Cup Natural Maple Syrup
1/4 tsp Cinnamon
While casserole is baking, heat syrup ingredients in a sauce pan over medium high heat. Continue to cook syrup, stirring occasionally, until the blueberries have popped and the syrup becomes a dark purple color. The original recipe, says to strain the syrup through a sieve, but I decided to leave it unstrained....I liked having the blueberries in it :)
Remove casserole from oven and allow to cool for 8-10 min. Now, I must put in a disclaimer here....I have never liked breakfast casseroles because of their textures....they always comes out mushy and pudding-like, which to me is a major turn off. I was a little worried to see that this casserole was no different (must just be the nature of the beast...) BUT -- and this is a big BUT -- if you are like me and hate breakfast casserole textures, I urge you to still give this one a try!! It is on the mushy side, but allowing it to cool slightly gives is a firmer texture...and once you take your first bite, you will forget about the texture -- I think because this is a sweet rather than savory casserole, the looser texture doesn't bother me!?
This is an incredibly delicious breakfast -- and although the ingredients/directions look long, it really takes no time or effort at all. The results are stunning and I know you will surprise whomever you serve it to...their complements will have you blushing! :)