When you’re looking to impress guests or elevate your weekend breakfast, nothing quite matches the indulgence of a baked blueberry croissant french toast. This recipe fuses the flaky, buttery richness of croissants with a luscious custard and juicy blueberries, all baked into a golden, puffed breakfast casserole. The inspiration came from my mother’s Sunday brunch tradition a table filled with fresh fruit, pastries, and warm baked delights. One day, I combined leftover croissants and blueberries from her garden, and this showstopping dish was born.
Over time, this baked blueberry croissant french toast became the star of our family brunches. It’s now a go-to for holidays, potlucks, and those slow, sweet weekends where you want something special but still easy. Whether you’re planning ahead or need a crowd-pleasing recipe on short notice, this is your breakfast solution.
Why It Works
There are plenty of reasons to love baked blueberry croissant french toast, but here are the biggest ones:
- Croissants soak up custard perfectly while keeping their flaky texture.
- Blueberries burst with flavor and add natural sweetness without overpowering.
- It’s stunning to serve, with golden peaks and pops of juicy blue.
- You can prep it the night before, saving time in the morning.
- It’s easy to adapt swap fruits, add cream cheese, or top with streusel.
This recipe blends ideas from classics like our beloved Buttery Croissant French Toast Breakfast while standing on its own with the boldness of blueberry flavor.
Ingredients List
4 large croissants (preferably day-old)
1 cup fresh or frozen blueberries
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon cinnamon
Pinch of salt
1 tablespoon unsalted butter (for greasing)
Optional toppings: powdered sugar, maple syrup, lemon zest, whipped cream
How to Make Cheesecake Cookie Dough Tacos
Step 1: Prepare the Croissants
Slice your croissants in half. If they’re fresh, toast them slightly to dry them out, which helps them soak up the custard without getting soggy.
Step 2: Make the Custard
In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
Step 3: Layer the Dish
Grease a 9×13-inch baking dish with butter. Arrange the bottom halves of croissants in the dish. Sprinkle half of the blueberries evenly over them. Add the top croissant halves and layer remaining blueberries on top.
Step 4: Pour and Soak
Slowly pour the custard mixture over the croissants. Gently press them down to help absorb the liquid. Cover and refrigerate for at least 30 minutes (or overnight).
Step 5: Bake
Preheat the oven to 350°F (175°C). Bake for 35–40 minutes, until the top is golden and the custard is set.
Step 6: Finish and Serve
Let cool slightly. Dust with powdered sugar and serve with maple syrup, whipped cream, or lemon zest.
This dish pairs wonderfully with savory sides or fruit-forward bakes like our Blueberry Butter Swim Biscuits.
Serving & Garnish
Presentation matters, especially when it comes to breakfast. Here’s how to make your baked blueberry croissant french toast shine:
- Dust with powdered sugar for a bakery-style finish
- Add fresh blueberries and lemon zest on top after baking for color and zing
- Drizzle with maple syrup or blueberry compote
- Serve with a dollop of whipped cream for extra indulgence
- Pair with savory options like bacon, sausage, or eggs to balance the sweet
Common Mistakes to Avoid
Even the best recipes can go wrong with a few missteps. Here’s what to watch out for:
- Using fresh croissants without drying them: leads to soggy texture
- Skipping the soak: custard won’t fully absorb, causing dry spots
- Uneven custard pouring: makes parts too wet and others too dry
- Overbaking: turns the dish rubbery; bake until just set
- Not greasing the dish: leads to sticking and hard cleanup
Storage & Reheating
This baked blueberry croissant french toast is excellent for leftovers if you have any!
Refrigerate: Store covered for up to 3 days.
Freeze: Wrap portions in foil and plastic wrap. Freeze up to 2 months.
Reheat: Warm in microwave or 325°F oven until heated through.
Rita’s Note
This recipe is a favorite not only because it’s delicious, but because it saves time. I love prepping it the night before and waking up to a kitchen that just needs the oven turned on. I’ve made it for birthdays, brunches with friends, and even Christmas morning. You can easily make it your own add cream cheese for tang, swap in raspberries or peaches, or try it with almond extract instead of vanilla for a unique twist.
And if you’re experimenting with new French toast styles, don’t miss our cozy Sourdough French Toast.
FAQs
Can I use frozen blueberries?
Yes! Just thaw and drain them before layering to avoid excess moisture.
Can I use brioche instead of croissants?
You can brioche is rich and soft, though it won’t have the same flaky texture.
Is this good for large groups?
Absolutely. You can double the recipe for a crowd just bake in two pans.
Can I make this dairy-free?
Yes! Use almond milk and coconut cream for the custard, and skip the whipped cream topping.
Does it need syrup?
Not necessarily the custard and blueberries offer plenty of sweetness, but syrup adds another layer of flavor.
Conclusion for keyword
If you’re searching for a brunch centerpiece that’s both stunning and satisfying, this baked blueberry croissant french toast delivers every time. Its rich, buttery croissants and bursts of blueberry flavor are balanced by a silky custard that bakes to golden perfection. Whether you serve it for a family gathering, weekend breakfast, or holiday celebration, it promises to impress with minimal effort and maximum flavor.
Happy cooking with Rita chef ❤️!
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Baked Blueberry Croissant French Toast
- Total Time: 60 minutes
- Yield: 6 servings 1x
Description
A cozy and indulgent baked blueberry croissant french toast with flaky croissants, fresh blueberries, creamy custard, and warm cinnamon perfect for brunch or holidays.
Ingredients
4 large croissants, preferably day-old
1 cup fresh or frozen blueberries
4 large eggs
1 cup whole milk
1/2 cup heavy cream
1/4 cup granulated sugar
1 tablespoon vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 tablespoon unsalted butter (for greasing)
Optional toppings: powdered sugar, maple syrup, lemon zest, whipped cream
Instructions
Preheat oven to 350°F (175°C).
Slice croissants in half lengthwise and lightly toast if very fresh.
In a large mixing bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until fully combined.
Grease a 9×13-inch baking dish with butter.
Arrange croissant bottoms in the dish and sprinkle half of the blueberries on top.
Add croissant tops and remaining blueberries.
Pour the custard mixture evenly over the croissants and gently press down to soak.
Cover and refrigerate for at least 30 minutes or overnight.
Bake uncovered for 35 to 40 minutes, until puffed and golden brown.
Cool slightly, dust with powdered sugar, and serve with toppings of choice.
Notes
Use day-old or toasted croissants for best texture. Fresh blueberries offer the brightest flavor, but frozen ones work if thawed and drained. Add a dollop of whipped cream or drizzle of lemon glaze for extra flair. For a nutty crunch, top with chopped almonds before baking.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 365
- Sugar: 18g
- Sodium: 290mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 190mg
Keywords: baked blueberry croissant french toast, blueberry breakfast casserole, croissant custard bake, brunch blueberry french toast