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Blueberry Croissant French Toast Bake is made with a creamy custard, fresh blueberries and buttery croissants; perfect for breakfast or brunch! If you love blueberries and croissants, you’re going to absolutely LOVE how amazing this simple French Toast bake is!
Jump to RecipeHappy Friday, everyone! I have a recipe for you today that you’re going to want to make really, really soon. Like for real guys… its pretty amazing. This blueberry croissant casserole bake is like a cross between the best blueberry pie you’ve ever had and a buttery blueberry croissant bread pudding. ITS. SO. GOOD. And with the weekend coming up, this is the perfect weekend treat.
Why we love this Blueberry Croissant French Toast Bake:
Blueberries. Croissants. Custard. French Toast Casserole Bake. Does it get any better?! This is quite possibly the BEST croissant breakfast casserole ever.
Plus, its easy. Oh, so easy. Win. Win.
Are you a fan of French toast casserole? If so, then you’re going to love this twist. Croissants are my favorite French pastry, but especially when paired with fresh berries. These are a few of my favorite things..
It has been awhile since I posted a breakfast recipe (I think my last breakfast recipe were those amazing Orange Brioche Cinnamon Rolls), so I knew it was time to post another one. When I was trying to decide what to post on the blog next, I knew this recipe would be the perfect one. Im not going to lie… I ALMOST waited for spring to post this beautiful blueberry croissant casserole bake; but I am just way too excited and absolutely cannot wait that long. This blueberry croissant bake is just too delicious and oh so pretty not to share! Plus, with Valentines Day around the corner, this would make the most dreamy Valentines Day breakfast ever.
Speaking of Valentines Day, I have a few sweet recipes up my sleeve hitting the blog soon that I am so excited to get posted, so stay tuned!! Can you believe its almost February?! Goodness.
But seriously, this is the most beautiful, delicious, easy and impressive blueberry croissant bake you will ever make. Hands. Down.
During these cold wintery mornings, special breakfasts are a must. It has been snowing non stop for three days here in Northern Nevada, and it has been so incredibly beautiful. We are having so much fun resting, playing and just cozying up together. As much as I love winter, and I am not quite ready for the snowy weather to be over, I am starting to dream of spring.. so the bright blueberries in this wonderful croissant bake were just perfect for these cold winter days.
So lets get to some basics, shall we?! This blueberry croissant casserole bake is SO simple.
How to make Blueberry Croissant French Toast Bake:
This amazing breakfast bake comes together in under 15 minutes of prep!
Start by making a simple custard.
What is custard?
Originating from the United Kingdom, custard is a sweetened egg and cream mixture. Super simple, but also the key to this delicious blueberry croissant french toast bake!
To make the custard.… In the bowl of a large stand mixer, beat the room temperature butter and sugar together over medium speed until nice and creamy. Once the sugar and butter are creamed, slowly add the eggs, one at a time. Mix well between each addition. Then add the vanilla, heavy cream and salt. Mix until everything is combined.
For this recipe you are going to want to use a large 9×13 inch casserole dish. Butter the bottom and sides of the casserole dish, and then tear 6-8 croissants alternating between tearing in half and in thirds.
Can this be made without croissants?
For this particular recipe, I would recommend sticking to the croissants for the base. Its just so delicious. But if you can’t use croissants, you can try a rustic french bread loaf or brioche bread. I use french bread in my Overnight Creme Brûlée French Toast Casserole and its amazing!
Place the torn croissants in the casserole dish, top with fresh blueberries (blackberries would also be wonderful) and pour the custard over the top. The custard mixture may appear clumpy, thats ok!
Sprinkle the top with sugar and bake at 375 for 30-35 minutes! Done.
SO. EASY.
I serve this croissant French toast bake as is, but you can also serve it with fresh maple syrup, whipped cream or a light dusting of powdered sugar if desired.
My family absolutely loves this blueberry croissant french toast bake and I know you’re going to love it, too! Be sure to leave a comment and let me know how it turned out for you! I love hearing from you all.
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Recipe
Blueberry Croissant French Toast Bake
Ingredients
- 12 tablespoons (1 ½ sticks) salted butter, at room temperature
- 6-8 large croissants * I used Costco's croissants
- 2 cups fresh blueberries
- 1 cup sugar + ¼ cup for sprinkling over the top
- 6 large eggs, at room temperature
- 2 ½ cups heavy cream
- 2 tablespoons pure vanilla extract
- 1 teaspoon salt
Instructions
- Preheat oven 375 degrees F. Butter a large 9×13 deep casserole dish with butter.
- In the bowl of a large stand mixer, beat the room temperature butter and sugar together over medium speed until nice and creamy. Once the sugar and butter are creamed, slowly add the eggs, one at a time. Mix well between each addition. Then add the vanilla, heavy cream and salt. Mix until everything is combined.
- Tear 6-8 croissants alternating between tearing in half and in thirds. Place the torn croissants in the buttered casserole dish, top with fresh blueberries (blackberries would also be wonderful) and pour the custard over the top. The custard mixture may appear clumpy, thats ok!
- Sprinkle the top with ¼ cup sugar and bake at 375 degrees F for 30-35 minutes.
- Serve as is or with whipped cream, maple syrup or powdered sugar! EAT.
This is SO GOOD!!! It has a rich flavorful and the blueberries balance it well. Looks so pretty on the breakfast table!!
Hi Kaylen! I’m dying to make this recipe! Just thought you might like to know I included it in a list of all the Easter brunch recipes I’d like to make this year!
https://sugarsaltgrace.com/every-easter-brunch-recipe-you-have-to-make/
That makes me so happy to hear, Becca!! I can’t wait to hear how it turns out for you!! 🙂
How far ahead can this be made and refrigerated before baking?
Hi, Sharon! This can be prepared and refrigerated overnight and baked in the morning. I haven’t tried it longer than a day. I hope you love the recipe! 🙂
This recipe is so good, rich, flavorful and oh so decadent! Thank you so much for sharing. I’ve made it a few times now and it’s always a hit!
You’re so welcome! I’m so happy to hear you loved the recipe, Sonia!!! 🙂 Have a wonderful Christmas! -Kaylen
I made this for Easter brunch, so good and will be a go-to from now on. Fool proof!
This makes me so happy to hear, Rachel!!! Thank you so much for giving my recipe a try! 🙂
Hello! Can you please describe the consistency of the custard? I’ve just made the recipe and it’s very runny and soupy… not sure if that’s right? I put it back in the oven for an additional few minutes to see if it will thicken up a bit more but I’m wondering if I’ve done something wrong? Thank you!
Hi, Leanne! The custard is runny initially but thickens up as the casserole bakes. I hope you enjoyed the recipe! 🙂
Mine turned to soup, what did I do wrong?
Oh, bummer, thats strange! Did you use large croissants for the recipe? If the croissants were too small maybe there wasn’t enough to soak up the liquid? I hope it works out next time!
Definitely something wrong with custard-to-croissant ratio. I am an experienced cook. I assembled dish in morning and put right in oven. After 30 minutes, edges cooked correctly, croissants very brown on top, custard was liquid in the middle. Very disappointed. Covered with foil and gave it another 25 more minutes! Used 8 large croissants. Will try one more time, assembling in evening and baking the next morning so liquid custard can fully soak into croissants. May also use less cream (maybe no more than 2 cups) to reduce amount of liquid. May also use shallow pan, not deep one.
So sorry to hear this didn’t turn out for you, Natasha! The size of the croissants could have been the problem. Maybe add a few more next time and let it sit a little longer to absorb. Let me know if there is anything else I can help with! /Kaylen