This croissant bake French toast features buttery flaky croissants and sweet blueberries for the ultimate breakfast casserole. Perfect for breakfast or dessert. Great to meal prep for busy mornings.
This delicious baked French toast casserole has me obsessed! Buttery croissants baked in a cream cheesy egg custard with my favorite berry – sweet wild blueberries.
I grew up picking these berries out at my Aunt’s lake, with one eye on the blueberry bucket and one eye scanning for bears, lol.
A fine trade-off for homemade blueberry pie. To this day, baked blueberries leave me feeling nostalgic.
If you’re a blueberry fan you’ll love this spin on the classic French toast recipe, made with no fuss in a casserole dish.
You’ll just mix the custard ingredients in a large bowl and pour it on top of the torn croissants. Add berries, let it sit, and then bake until beautifully golden brown. I like it with a little dusting of powdered sugar.
This French toast bake is perfect for a weekend brunch or a special occasion like Mother’s Day. Try serving this alongside a pretty green pea quiche.
Try savory French toast next for a different spin on a classic dish.
Ingredients
See the recipe card for exact amounts.
- croissants: you’ll need 4 large croissants for this recipe because it’s a smaller batch recipe. Fresh or stale croissants are both fine for this recipe. I use fresh because I usually can’t wait after I buy them.
- custard: eggs, cream cheese, vanilla extract, and milk to make the custard for the French toast.
- sugar: to sweeten the custard
- blueberries: for fresh fruity flavor. Use fresh berries or frozen berries.
Substitutions
- blueberries: Try another berry instead of blueberries.
- croissants: if your grocery store only has smaller croissants, try those instead. About a dozen would probably be the same amount as 4 large croissants.
TIP: Frozen fruit is fine. Let it thaw before using it. Add any liquid from the bowl as well.
Instructions
Prep Tips
First, make the custard mixture. In a mixing bowl, add the softened cream cheese and some of the milk and whisk together until smooth.
- Add the rest of the milk, eggs, sugar, vanilla extract, and a pinch of salt. Mix well.
- Tear the croissants into big pieces and place the croissant pieces in the prepared baking dish. I tear each one into 6-8 pieces.
You’ll fill a single layer and then add some more on top. It doesn’t have to be perfect.
- Pour the egg mixture on top.
- Next, add the berries, including any liquid that’s a that bottom after thawing.
- Let the dish sit for about 20 minutes while the croissant soak in the custard.
- Bake for about 30 minutes, or until the bottom is cooked through and the top is a rich golden brown.
Serve with fresh blueberries and a dusting of powdered sugar or try a drizzle of pure maple syrup.
Tips for making a croissant French toast bake
What to serve with baked French toast
If serve this this dish for breakfast, try serving with a platter of fresh fruit, maple syrup, or powdered sugar for dusting.
If serving for dessert, try a warm slice nestled in a bowl of vanilla ice cream.
Storage
Store leftovers in the fridge in an air tight container or in the baking dish with plastic wrap on top. Keeps for about 3-4 days.
FAQs
Yes, if you want to try something else, try chopped strawberries instead.
Croissant Baked French Toast
Equipment
Ingredients
- 4 large croissants
- 1 ½ cup blueberries
- 2 large eggs
- 3 tablespoons milk
- ¼ cup cream cheese softened
- ½ cup granulated white sugar
- ½ teaspoon vanilla extract
- pinch kosher salt
Instructions
- Add the cream cheese and a splash of the milk in a medium bowl. Whisk until smooth.
- Add the rest of the milk, the eggs, sugar, vanilla extract, and a pinch of salt. Mix well.
- Spray your baking dish.
- Preheat the oven to 350°F (180°C).
- Tear the croissants into pretty big pieces (6-8 pieces per croissant) and arrange them in the pan. You should have a full layer on the bottom plus another half layer.
- Pour the egg custard mix over the croissants, trying to coat each piece.
- Sprinkle the berries evenly over the croissants.
- Let sit for 20 minutes for the custard to soak into the bottom croissant pieces.
- Bake for 30 minutes or until the egg custard is set and the top is golden brown.
- Serve as is or drizzled with maple syrup or dusted with powdered sugar.
Video
Notes
Nutritional information is an estimate. Values vary based on products used. Read our full Nutrition Disclaimer.
Disclosure: This post may contain affiliate links, meaning I get a commission if you decide to purchase through my link, at no extra cost to you.
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Used mini croissants on hand. This recipe is a hit with my family!
That’s great! Thanks for taking the time to comment, I appreciate it and I’m glad your family enjoyed this recipe.
Jacqueline