4 large croissants, cut in half (at least 12 ounces of bread)
5 eggs
1/2 almond milk (feel free to sub dairy milk or other milk substitutes)
1/4 C. granulated sugar or sub
1 tbsp. vanilla extract
1 tsp. almond extract
1 C. frozen wild blueberries
Sauce Ingredients:
2 C. frozen wild blueberries
1/2 C. Sugar or sub
1 C. water
Layer croissant halves in an 8×8 baking dish, over lapping the croissants where they are thinner. Beat eggs, milk, sugar, vanilla and almond extract in a medium mixing bowl. Pour evenly over croissants, spooning mixture over the bread if needed. Cover and refrigerate overnight, for at least 6 hours. Add frozen wild blueberries on top before baking. Push them down into the croissants. Bake at 350 degrees for 40 minutes. Prepare the sauce while the casserole is baking. Bring blueberries, sugar and water to a boil. Stir often to break up the blueberries. Boil for 2 minutes and bring down to a simmer. Simmer for 10 minutes and add 2 tsp cornstarch to thicken. Stir well to evenly distribute cornstarch. Sauce will continue to thicken as it simmers.

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