Blueberry Croissant Breakfast Bake Recipe For BLW
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Croissant Blueberry Breakfast Bake
This blueberry croissant breakfast bake is an excellent make-ahead option for baby-led weaning because it combines soft, easily manageable textures with natural sweetness from the blueberries, making it both appealing and safe for little ones.
The croissant dough becomes tender when baked, allowing babies to self-feed without the risk of choking, while the combination of fruit and dairy provides essential nutrients for growing toddlers.
Preparing it ahead of time means busy parents can have a nutritious, wholesome breakfast recipe ready to go the next morning, reducing morning stress and encouraging independent eating habits from the start.
Can Baby Eat Flaky Croissants
Introducing new foods to your baby can feel daunting, but offering reassurance is key to making the experience positive for both of you.
Babies can typically start eating fluffy croissants for baby-led weaning around 6 months old, once they have developed the necessary chewing skills and can handle soft textures safely.
This particular recipe, where the croissant is soaked in milk and baked, creates a soft, moist texture that is ideal for little ones starting BLW.
It provides a gentle introduction to new flavours and textures while being easy for babies to hold and chew, making it a great option to add variety to their diet.
Ingredient information
Croissant - I have used regular buttery croissants for this recipe, if you have some large croissants or mini croissants that are going a bit stale then this is the perfect recipe to use them up.
Milk - I have used whole milk, but you could use a plant based alternative such as oat milk, soy milk or almond milk.
Egg - I have used a free range egg for the recipe.
Cinnamon - I have used a little cinnamon to add a little sweetness and flavour to the croissant bake.
Blueberries - I have added fresh blueberries to the recipe to add flavour and sweetness, you could use a different fresh berry such as strawberries and raspberries.
Serving suggestion
This blueberry croissant bake recipe would be great served with extra fresh berries such as blackberries or fresh strawberries.
You can serve the the blueberry breakfast casserole with plain Greek yogurt or fresh whipped double cream.
You could finish off the sweet breakfast casserole with a little lemon zest which works really nicely if you like.
Other delicious recipes you may like: Blackberry cheesecake, French toast bake, Apple and plum crumble or Cherry hearts.
Storage instructions
The delicious breakfast casserole can be stored in the fridge for up to 3 days, stored in an airtight container, or you could use a container with plastic wrap to cover the bake.
If you wanted to freeze the bake, you will need to store in an airtight container.
Make sure the sweet croissant breakfast casserole has cooled to room temperature before transferring to an airtight container to the freezer.
To defrost the blueberry croissant breakfast casserole leave in the fridge overnight, and make sure it has fully defrosted.
To reheat the bake, transfer to a preheated oven on 180C or 350F and reheat on a medium-high heat.
Once the bake has been defrosted and reheated you will not be able to re-freeze.
Equipment used to help with this recipe
6x6 inch dish - A pink ceramic oven to table dish that is dishwasher and freezer safe.
Airtight container - I much prefer the click-shut lids on these containers compared to others. They are also dishwasher and freezer safe and BPA free, so very suitable for food use.
Pyrex jug - A measuring jug is a must-have kitchen utensil and I like the glass Pyrex jugs hygiene and ease of cleaning. The measuring markers are easily readable too.
Recipe | Blueberry Croissant Breakfast Bake Recipe For BLW
Blueberry Croissant Breakfast Bake Recipe For BLW
This recipe is a great make ahead breakfast for baby-led weaning and the whole family too. Perfect as it has no added sugar!
Ingredients
Instructions
- Start by preheating your oven to 180C or 350F. You can use a little nonstick cooking spray or unsalted butter to grease the base of the dish.
- Using a pyrex jug, add the milk, egg and cinnamon to the jug and whisk together using a fork or a whisk.
- Place the croissant cubes into your 6x6 inch prepared baking dish and scatter over the juicy blueberries.
- Pour over the egg mixture and push down any pieces of croissant that have not been covered in milk.
- Place into the oven for 20-25 minutes until golden brown.
- Leave to cool before serving to your baby.
Notes
If you wanted to use a dairy free milk such as an oat milk, soy milk or cashew milk you can to make the recipe dairy free.
You can mix up the berries used such as raspberries or strawberries.
Hope you and your whole family enjoy!
©The Petit Spoon
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