Blueberry and Almond Croissants Bake

A croissant is always a good idea, but a blueberry and almond croissant bake takes our favourite viennoiserie to a whole new level. The indulgence lies in the ricotta frangipane, complemented by the sweetness of the berries. Take our word for it, you guests won’t stray too far from the table.

Our Heritage Rectangular Dish is the ideal piece of cookware for this recipe, offering a generous surface area to pack the croissants. Crafted with durable stoneware, this versatile piece of cookware is designed to expose the croissants to a consistent heat source for an even bake.

Whether you are expecting guests over for a Sunday brunch, or simply want to impress your family with a breakfast they will never forget, our Blueberry and Almond Croissants Bake is the recipe for you. This recipe can be prepared in under two hours, serving up to eight people. Here are all the ingredients you’ll need and the steps to follow before tackling this recipe!

Ricotta Frangipane

On a cutting board, slice the croissants in half horizontally and set aside.

In a bowl, cream together the butter and icing sugar until smooth. Add the eggs one at a time until well combined. Add the ground almonds, ricotta and citrus zest until smooth. Refrigerate.

Toppings

In another bowl, whisk together the eggs, almond beverage, icing sugar, vanilla, cinnamon and salt.

Arrange the bottom of the croissants in a 4.7 L Heritage Rectangular Dish. Spread the blueberry jam over the croissants bottoms and top with dollops of the frangipane. Cover with the croissants tops. Pour the egg mixture over the croissants and sprinkle with 1 cup (250 ml) of the fresh blueberries. Cover and refrigerate for at least 30 minutes.

Preheat the oven to 350°F (180°C).

Bake, uncovered, for 40 minutes. If the tops of the croissants brown too quickly, tent with foil. Remove from the oven and let cool slightly. Top with the almonds and remaining blueberries. Sprinkle with icing sugar and drizzle with maple syrup, to taste.