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