Croissant Baked French Toast

Baked blueberry French toast on a plate.

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5 from 2 votes

Croissant Baked French Toast

Baked French toast using flaky croissants and blueberries. Easy breakfast or brunch dish, minimal hands-on time.

Prep Time25

Cook Time30

Total Time55

Course: Breakfast

Cuisine: Canadian

Servings:

Calories: 336kcal

Author: Jacqueline Piper

Equipment

9 x 9 Baking Dish

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

US Customary - Metric

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

Softening the cream cheese in the microwave for 20 seconds will help it mix better with the custard, and help prevent slivers of cream cheese in your dish. It tastes fine that way but looks better when it is smoother.

Switch up the berries if you want to try something else.

This makes a smaller batch of about 6 servings, which makes it great for meal prepping for 1 or 2 people.

Let the dish sit for 20 minutes to allow the croissants to soak up the egg custard.

Nutrition