- 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