Blueberry Brunch Casserole for 2 or 10

4-5 mini croissants, or 2-3 large croissants*

1 cup blueberries

2 eggs, beaten

1 cup 1/2 and 1/2 cream

1/4 cup sugar

1 tsp vanilla extract

1 tsp almond emulsion or extract

1/4 tsp salt

1/3 cup sliced buttery almonds**

Tear croissants into large bite size pieces and place in a sprayed small baking dish.  Add blueberries and sliced almonds and toss around in the dish to distribute them.  Mix cream with eggs, extracts and salt.  Pour over bread pieces. Submerge bread with back of spoon or fork.  Refrigerate overnight.

Bake at 350 degrees for 35-45 minutes until custard is set in thee middle.  Serve hot.

Top with Almond Glaze,  maple or blueberry syrup if desired

Option: add cooked crumbled bacon, ham or sausage

*this is a great recipe to use up stale bread or stale croissants

To make more servings, double or triple the recipe, and use bigger baking dishes.  Cooking time is about the same, check after 30-35 minutes and keep cooking until set and firm in the middle

**Buttery Almonds

1 cup sliced almonds

1 T butter

1 T olive oil

4 T brown sugar

salt to taste

Melt butter in skillet with olive oil over medium heat.  Add almonds, brown sugar and salt.  Cook, stirring, until brown sugar melts and begins to caramelize and coats almonds.  Do not burn.  Remove almonds to a sheet of wax paper or parchment to cool.  Break into clusters and small pieces.

***Almond Glaze

double the recipe if you want more glaze

1/4 cup powdered sugar

1 tsp almond extract

2 T milk or cream

Mix together to form glaze.  Add more liquid or more sugar to achieve desired consistency