Why You’ll Love This Recipe
This recipe is incredibly easy yet feels indulgent and bakery-quality. The croissants create a soft, buttery texture while the blueberries add bursts of freshness and sweetness. It’s perfect for make-ahead breakfasts, making mornings stress-free while still delivering a warm, comforting dish everyone will love.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
croissants
eggs
milk
heavy cream
granulated sugar
vanilla extract
ground cinnamon
blueberries
Optional toppings:
powdered sugar
maple syrup
fresh berries
whipped cream
Directions
Preheat your oven and grease a baking dish.
Cut or tear the croissants into large pieces and place them in the dish.
Scatter blueberries evenly over the croissants.
In a bowl, whisk together eggs, milk, heavy cream, sugar, vanilla extract, and cinnamon until smooth.
Pour the custard mixture evenly over the croissants, pressing down gently to help them absorb the liquid.
Let the mixture sit for a few minutes, or refrigerate for a longer soak if preparing ahead.
Bake until the top is golden brown and the center is set.
Allow it to cool slightly before serving.
Top with powdered sugar, maple syrup, or fresh berries if desired.
Servings and timing
This recipe serves about 6 to 8 people.
Prep time: 15 minutes
Soak time: 10 minutes (or overnight)
Bake time: 35 to 40 minutes
Total time: about 50 minutes to 1 hour (or longer if prepared ahead)
Variations
You can use raspberries, strawberries, or mixed berries instead of blueberries. Add cream cheese pieces for extra richness. A streusel topping made with butter, flour, and sugar can add a delicious crunch. You can also add lemon zest for a bright citrus flavor.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheat in the oven or microwave until warmed through.
This dish can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs
Can I use frozen blueberries?
Yes, just add them directly without thawing.
Can I make this ahead of time?
Yes, it’s perfect for preparing the night before.
What type of croissants work best?
Slightly stale croissants absorb the custard best.
Can I make it dairy-free?
Yes, use plant-based milk and cream alternatives.
Why is my bake soggy?
It may need more baking time or too much liquid was used.
Can I add toppings before baking?
Yes, but some toppings are best added after baking.
How do I know when it’s done?
The top should be golden and the center set.
Can I reduce the sugar?
Yes, adjust sweetness to your preference.
Can I add nuts?
Yes, chopped nuts add a nice crunch.
Is this good for brunch?
Yes, it’s perfect for brunch gatherings.
Conclusion
Blueberry croissant French toast bake is a rich, comforting, and easy-to-make dish that’s perfect for any special breakfast or brunch. With its buttery texture and bursts of juicy blueberries, it’s a crowd-pleasing recipe that feels both indulgent and effortless.
PrintBlueberry Croissant French Toast Bake
This blueberry croissant French toast bake is a rich, buttery breakfast casserole with flaky croissants, sweet custard, and juicy blueberries baked until golden. It is an easy yet indulgent dish that is perfect for brunch, holidays, or make-ahead mornings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 to 8 servings
- Category: Breakfast
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 6 large croissants, torn into large pieces
- 6 large eggs
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 1/2 cups blueberries
- Powdered sugar, for serving (optional)
- Maple syrup, for serving (optional)
- Fresh berries, for serving (optional)
- Whipped cream, for serving (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
- Tear the croissants into large pieces and arrange them evenly in the prepared baking dish.
- Scatter the blueberries over the croissant pieces.
- In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, and ground cinnamon until smooth.
- Pour the custard mixture evenly over the croissants and blueberries, pressing down gently so the croissants absorb the liquid.
- Let the mixture sit for 10 minutes, or cover and refrigerate overnight for a longer soak.
- Bake for 35 to 40 minutes, until the top is golden brown and the center is set.
- Let the bake cool slightly before serving.
- Dust with powdered sugar and serve with maple syrup, fresh berries, or whipped cream if desired.
Notes
- Slightly stale croissants work best because they absorb the custard well.
- Frozen blueberries can be used directly without thawing.
- Add lemon zest for a bright citrus note.
- Cream cheese pieces or a simple streusel topping can be added for extra richness and texture.
- Raspberries, strawberries, or mixed berries can be used instead of blueberries.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven or microwave until warmed through.
- This dish can be frozen for up to 2 months and thawed overnight in the refrigerator before reheating.
Nutrition
- Serving Size: 1 serving
- Calories: 390 kcal
- Sugar: 17 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 185 mg
