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Breakfast Croissant Casserole Recipe

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This recipe for Breakfast Croissant Casserole, by , is from Sisters of The Traveling Bracelet, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Anne Lowe

Category:
Category:

Ingredients:  
Ingredients:  
4 large croissants, cut up into pieces (about 6 cups)
cup fresh blueberries
cup fresh raspberries
8 ounces cream cheese, softened
⅔ cup granulated sugar
2 large eggs
1 tsp. vanilla
cup whole milk

Directions:
Directions:
Preheat oven to 350 degrees.
Lightly spray a 9-inch square pan with PAM. Place croissant pieces in the pan. Scatter the blueberries and raspberries over the top.
In a medium bowl, use an electric mixer to beat together the cream cheese and sugar until smooth. Add in the eggs and vanilla and beat until well blended. Gradually add the milk and blend well.
Pour the mixture evenly over the croissant pieces. Gently pat down so all pieces are coated. Let rest 10-15 minutes.
Bake for 35-40 minutes or until set in the center and golden brown. You can serve with powdered sugar on top!

Personal Notes:
Personal Notes:
I served this at Christmas and it is wonderful. So very easy to make and it is rich and delicious.

 

 

 

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