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.
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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.
Recipe
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
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate. Values vary based on products used.
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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PJ says
Used mini croissants on hand. This recipe is a hit with my family!
Jacqueline Piper says
That's great! Thanks for taking the time to comment, I appreciate it and I'm glad your family enjoyed this recipe.
Jacqueline