Blueberry Croissant French Toast Bake
Blueberry Croissant French Toast Bake is a delightful and easy-to-make breakfast casserole that combines buttery croissants, sweet blueberries, and a rich custard. It’s perfect for brunch gatherings or a special family breakfast. Here’s how to prepare it:
Ingredients
Scale
- Croissants:Â 6 large croissants, preferably slightly stale, cut into bite-sized pieces.
- Blueberries:Â 2 cups fresh or frozen blueberries.
- Cream Cheese Mixture:
- 8 ounces cream cheese, softened.
- â…“ cup granulated sugar.
- 1 teaspoon vanilla extract.
- Custard:
- 4 large eggs.
- 1½ cups milk (whole or half-and-half for a richer texture).
- ½ cup maple syrup or granulated sugar.
- 1 teaspoon ground cinnamon.
- 1 teaspoon vanilla extract.
- Zest of one orange (optional, for added flavor).
- Topping:
- 2 tablespoons granulated sugar (for sprinkling).
- Powdered sugar (for dusting after baking).
- Maple syrup (for serving).
Instructions
- Prepare the Baking Dish:Â Grease a 9×13-inch baking dish with butter or non-stick spray.
- Arrange Croissants and Blueberries:Â Place half of the croissant pieces in the prepared baking dish. Sprinkle 1 cup of blueberries over the croissants. Repeat with the remaining croissants and blueberries.
- Prepare Cream Cheese Mixture:Â In a medium bowl, beat the softened cream cheese until smooth. Add â…“ cup sugar and 1 teaspoon vanilla extract; mix until well combined. Drop spoonfuls of the cream cheese mixture over the croissant and blueberry layers.
- Prepare Custard:Â In a large bowl, whisk together the eggs, milk, maple syrup (or sugar), cinnamon, vanilla extract, and orange zest (if using) until well combined.
- Assemble the Casserole:Â Pour the custard mixture evenly over the croissant and blueberry layers, ensuring all pieces are soaked. Gently press down with a spatula to help the croissants absorb the custard.
- Chill:Â Cover the baking dish with plastic wrap or foil and refrigerate for at least 30 minutes, or overnight for best results.
- Bake: Preheat the oven to 350°F (175°C). Remove the casserole from the refrigerator and let it sit at room temperature while the oven preheats. Sprinkle 2 tablespoons of sugar over the top. Bake, uncovered, for 35-45 minutes, or until the top is golden brown and the custard is set. If the top browns too quickly, cover loosely with foil during the last 10 minutes.
- Serve:Â Allow the casserole to cool for 5-10 minutes. Dust with powdered sugar and serve warm with maple syrup.
Notes
- Make-Ahead Option:Â This dish can be prepared the night before and baked in the morning, making it convenient for entertaining.
- Variations:Â Feel free to substitute blueberries with other berries or a mix of fruits. Adding nuts like sliced almonds or chopped pecans can provide a delightful crunch.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or cover the entire dish with foil and warm in a 325°F (165°C) oven until heated through.