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This sweet and fluffy vegan blueberry croissant breakfast casserole is prepped in no time and so decadent, you’ll forget it’s vegan.
If there is something I enjoy about creating vegan recipes, it’s coming up with those that make you go “no way that’s vegan!”. While I do not believe that vegan cuisine is in any way inferior to non-vegan recipes, it is a bit more challenging to get those incredibly rich and buttery flavors to come through because plant-based food most often just isn’t as rich. There are exceptions of course – and this decadent breakfast casserole is one of them!
Don’t get me wrong, I’m all about those quinoa bowls, hummus wraps and such…but sometimes you want something that’s a little less greens and a little more carbs.
The truly magical thing about this blueberry croissant breakfast bake, is that that you prep it the night before, let the ingredients ‘marinate’ overnight and simply pop it into the oven the next morning. During the night, the croissants soak up a lot of that lovely custard mixture and become soft and flavorful. The next morning, as you are still sleepily walking around in your pj, you’ll have the scent of croissants and vanilla wafting through your home as your breakfast bake is bubbling away in the oven.
Finding vegan croissants turned out to be a challenge at first, as bakeries or the bakery section at the grocery still don’t carry any (although I think this will definitely change in the future, as more vegan products appear every day). I was shortly before making my own, when I saw the cans of croissant dough in the refrigerated section. I took a leap of faith, turned the package over and read through the ingredient list. To my surprise, it was all vegan! So, I threw a couple of cans into my cart and decided this breakfast casserole was happening, big time.
The recipes calls for day-old croissants because this ensures, that your breakfast bake won’t become too soggy. If you are also using croissants from a can, bake them a day ahead before making this recipe, so that they are a bit stale.
This ingredient may be a bit of surprise in a breakfast bake, but in fact, a true lifesaver for eggless custard-type of recipes. It creates a wonderful consistency, without being heavy. Furthermore, it’s actually quite healthy and takes on any flavor you give it…and don’t worry, you won’t get that soy aftertaste, as that completely goes away when you bake it! Pinky promise you won’t be able to detect it.
You can find silken tofu either in the refrigerated section or in the ethno-section of larger groceries stores. Don’t get it confused with regular tofu, as that is very different. Silken tofu is white and has a spreadable consistency.
As mentioned, this is an overnight recipe, so you’ll completely finish the casserole and all that’s left the next day, is to bake it. If you have any leftovers, you can store them in the fridge for up to 3 days. However, this breakfast bake is definitely most delicious when served fresh.Print
- 230g silken tofu (1 cup)
- 40g cornstarch (1/3 cup)
- 240 ml oat milk (1 cup)
- 4 tablespoons white granulated sugar
- 1 teaspoon vanilla extract
- zest of 1 untreated lemon
- vegan butter or oil for the casserole pan
- 320g day-old vegan croissants* (11.3 oz)
- 120g vegan cream cheese** (1 cup)
- 1 tablespoon white granulated sugar
- 1 ½ teaspoons vanilla extract
- 125g fresh blueberries (4.4 oz)
- powdered sugar for dusting, optional
- Combine the silken tofu, cornstarch and milk in a food processor and blend until smooth.
- Add in the sugar, vanilla and lemon zest and mix again, until everything is well combined.
- Grease a 20×28 cm casserole pan (7.9×11 inches) with some vegan butter or oil. Tear the croissants in half and place them into the pan. Pour the liquid mixture on top.
- Stir together the cream cheese with the sugar and vanilla and spoon on top of the casserole. The top off with blueberries. Cover and chill in the fridge overnight.
- Bake the next morning at 200 C (400 F) for about 30 minutes (if the top gets too dark, cover with aluminum foil).
- Let it cool slightly, dust with powdered sugar if desired and serve warm.
*I used the kind out of a can, which was a total of 9 croissants. Whichever type of croissants you are using, make sure they are a bit stale, so that your breakfast bake won’t become soggy.
**There are substantial differences between brands, depending on what type of base the vegan cream cheese is comprised of (most often almonds or coconut). Be sure to get one that holds up well during baking, which is most often an almond-based cream cheese.
Keywords: blueberry croissant breakfast casserole, vegan breakfast casserole, vegan blueberry breakfast casserole, vegan breakfast bake, vegan blueberry breakfast bake, vegan overnight breakfast bake