A berry delicious dessert for breakfast.
Take our Test Kitchen’s word for it: It’s almost too good to callbreakfast.
Blueberries add bursts of fresh, juicy goodness throughout.

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Buttery, flakycroissantspeak through and get nice and toasty in the oven.
Serve it with more fresh blueberries, whipped cream, and your favorite maple syrup for a decadent breakfast.
Ingredients
1cuppowdered sugar, plus more for garnish
2(8-oz.)pkg.

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Stir in 1 cup blueberries, crushing slightly with a potato masher or fork, until well combined.
In a separate large bowl, whisk together granulated sugar and remaining cream cheese until smooth.
Cut 12 croissants in half crosswise.

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Place bottoms, cut sides up, in a 13- x 9-inch baking dish coated with cooking spray.
Dollop with blueberry-cream cheese mixture.
Cover with croissant tops.

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Pour egg mixture over croissants.
Tear remaining 2 croissants into bite-size pieces; tuck in around sandwiches to fill any gaps.
Sprinkle with remaining 1 cup blueberries.

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Cover and chill 8 to 12 hours.
Let stand at room temperature while oven preheats to 325F.
Bake, covered with foil, for 30 minutes.

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Remove foil; bake, uncovered, until golden brown and set, about 30 minutes more.
Sprinkle with almonds; dust with powdered sugar.
Test Kitchen Tips For Making Blueberry-Croissant Breakfast Casserole

Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser

Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser

Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser

Credit:Morgan Hunt Glaze; Food Stylist: Julian Hensarling; Prop Stylist: Phoebe Hausser