Blueberry Croissant French Toast Bake

Top down look at croissant french toast bake in baking dish made with blueberries and topped with a dusting of powdered sugar.

No ratings yet

Blueberry Croissant French Toast Bake

This Blueberry Croissant French Toast Bake is the ultimate brunch treat! Flaky croissants soaked in a rich, custardy filling and bursting with juicy blueberries in every bite. Top with a drizzle of maple syrup or a dusting of powdered sugar for a show-stopping recipe that's the perfect addition to your weekend brunch, holidays or special occasions!

Prep Time 10

Cook Time 40

Resting Time 10

Servings

Calories 477kcal

Author Trish - Mom On Timeout

Ingredients

6-8 croissants large day old
1 cup fresh blueberries
4 large eggs
1 ½ cups milk whole preferably but any will do
½ cup heavy cream
½ cup granulated sugar
1 tablespoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon fine sea salt

To Serve (Optional)

½ cup mascarpone at room temperature or whipped cream
¾ cup wild blueberries thawed or more fresh blueberries
½ cup maple syrup
powdered sugar for garnish

Instructions

Preheat the oven to 350°F. Grease a 9x13 inch baking dish with butter. Set aside.
Tear the croissants by hand and add as many as needed to completely fill the baking dish with no spaces between the croissant pieces. (This number will vary depending on the size of thee croissants.) Scatter the fresh blueberries over the top.
6-8 croissants, 1 cup fresh blueberries
In a large mixing bowl, combine the eggs, milk, heavy cream, sugar, vanilla, cinnamon and salt. Whisk together until completely combined.
4 large eggs, 1 ½ cups milk, ½ cup heavy cream, ½ cup granulated sugar, 1 tablespoon vanilla extract, ½ teaspoon ground cinnamon, ¼ teaspoon fine sea salt
Pour the custard over the croissants. Let it sit for 15 minutes which will give the croissants time to soak up some of the custard. Alternatively, cover with plastic wrap and put in the fridge overnight.
Cover the dish with foil and bake for 25 minutes (removing plastic wrap first if refrigerated overnight). Remove the foil and bake for an additional 15 minutes or until golden brown and the custard has set.
Once baked, dot spoonfuls of the mascarpone between the croissants, spoon wild blueberries as desired and drizzle over the maple syrup. Dust over some powdered sugar if you wish.
½ cup mascarpone, ¾ cup wild blueberries, ½ cup maple syrup, powdered sugar
Serve while still warm from the oven. Enjoy!

Notes

Storage Information

- Make ahead: Assemble the night before, cover tightly with plastic wrap and refrigerate overnight. Bake in the morning as directed.

- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave until warmed through.

- Freezing: Freeze individual portions or the entire baked dish, tightly wrapped, for up to 2 months. Thaw overnight in the fridge and reheat before serving.

- Reheating: Reheat in the oven at 350°F for 10-15 minutes or until piping hot.

Is it okay to make this recipe ahead of time?

This is a great make-ahead recipe! You can prep it in advance and then bake just before serving. At step 4 of the recipe, cover the dish with plastic wrap and store it in the refrigerator overnight. Remove it from the fridge one hour prior to baking to allow the croissant bake to come to room temperature before baking.

If your croissants are fresh, leave them uncovered for a few hours or place them in a 300°F oven for 5-10 minutes to help crisp up the outside.

Tools and Equipment (affiliate links): 9x13 Baking Dish| Glass Mixing Bowls | Whisk | OXO Dusting Wand (for powdered sugar)

Please see post above for more information, step-by-step process photos, recipe tips and frequently asked questions.

Nutrition