Many, many years ago, I opted out of cooking Christmas dinner in favor of a Holiday Brunch. I was missing all the fun in the other room, and who needs a big ole turkey twice in 30 days, anyway? Starting with our coffee, we nosh our way through the morning (and most of the afternoon), and spend very little time in the kitchen on Christmas. It makes for a great laid back day, with time to enjoy being with each other. I’d much rather play with the new toys or join in the board games than cook!
A Variety of Dishes
For our Holiday Brunch, I plan for a wide variety of dishes from savory to sweet, to hot and cold. And most importantly, easily carried around; that’s what noshing is all about. The skillet quiche is a standard, along with date bread and pumpkin bread, and lots of peppery bacon. For later in the day, we’ll have the classic Lil smokies in apricot-mustard sauce, artichoke dip, sliders, and also Five Cup Salad because it’s my son’s favorite.
An Easy and Delicious Favorite
It seems everyone has a favorite dish, and this Blueberry Danish Casserole is at the top of my list. I love it because it’s quick to put together, can be made ahead of time, and tastes great served hot or cold. Instead of making pasty dough, all you have to do is cut up a few croissants. This is my kind of cooking; fast and easy. If you really want to get ahead of the cooking game, make two and freeze one for New Year’s morning, too! Even though it’s easy to make, this Blueberry Danish Casserole is amazing; flaky and fresh, with a touch of tartness from the fresh blueberries. Add a little dollop of fresh whipped cream, and it is so, so good!
I’ll bet this family favorite will become one of your Holiday Brunch Favorites, too!
Blueberry Danish Casserole
Using baked Croissants makes this recipe super-simple. Perfect for Holiday brunch or a casual Saturday morning.
- 6 Large croissants cut up about 5 to 5½ cups
- 2 cup frozen blueberries or fresh
- 16 oz Cream Cheee 8 oz. cream cheese
- 1 1/3 cup sugar
- 4 eggs
- 2 teaspoon vanilla
- 2 cup milk
Preheat oven to 350 degrees.
Place croissant pieces in a 9x13 pan. Sprinkle with blueberries.
Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
Cover with foil and bake at 350°F for 30 minutes, then remove foil. Cook an additional 10-15 minutes until set in center and golden brown.
Serve warm or cold.
This recipe freezes well.
Make individual danishes by using two 6-inch muffin pans instead of a 9x13 dish. Fill muffin cups 2/3 full.
Related Recipes: Southern Bourbon and Bacon Cinnamon Rolls