Blueberry Croissant French Toast Bake Recipe
This Blueberry Croissant French Toast Bake is a decadent and comforting breakfast casserole that combines flaky day-old croissants with fresh and wild blueberries soaked in a rich custard mixture. Baked to golden perfection and topped with creamy mascarpone and maple syrup, it’s an irresistible morning treat perfect for family gatherings or special occasions.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
Croissant Base
- 6-8 large day-old croissants
- 1 cup fresh blueberries
Custard Mixture
- 4 large eggs
- 1 ½ cups milk (preferably whole milk, 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
Toppings
- ½ cup mascarpone (at room temperature or whipped cream)
- ¾ cup wild blueberries (thawed or fresh, more fresh blueberries can be used)
- ½ cup maple syrup
- Powdered sugar (for garnish)
Instructions
- Preheat and prepare the baking dish: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish generously with butter to prevent sticking and set aside.
- Assemble croissant base: Tear the day-old croissants by hand into pieces and layer them in the baking dish until completely filled with no gaps. Scatter 1 cup of fresh blueberries evenly over the croissant pieces for bursts of juicy flavor.
- Make the custard mixture: In a large bowl, whisk together 4 large eggs, 1 ½ cups milk, ½ cup heavy cream, ½ cup granulated sugar, 1 tablespoon vanilla extract, ½ teaspoon ground cinnamon, and ¼ teaspoon fine sea salt until fully combined and smooth.
- Soak croissants in custard: Pour the custard mixture evenly over the croissants and blueberries in the dish. Let it sit at room temperature for 15 minutes to allow the croissants to absorb the custard. Alternatively, cover with plastic wrap and refrigerate overnight for a more intense soak.
- Bake covered: Remove the plastic wrap if refrigerated. Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes to set the custard gently.
- Bake uncovered: Remove the foil and continue baking for an additional 15 minutes, or until the top is golden brown and the custard is fully set.
- Add toppings and serve: Once out of the oven, spoon mascarpone dollops between the croissant pieces, scatter wild blueberries on top, drizzle with maple syrup, and optionally dust with powdered sugar for an elegant finish. Serve warm and enjoy!
Notes
- Day-old croissants work best as they absorb the custard without becoming too soggy.
- You can prepare the dish the night before and bake it in the morning for convenience.
- Substitute mascarpone with whipped cream or cream cheese if preferred.
- Maple syrup can be replaced with honey or fruit syrup to vary sweetness.
- For a dairy-free option, use plant-based milk and cream substitutes and omit mascarpone or use a vegan alternative.