Description
Buttery croissants baked in a rich vanilla custard with juicy blueberries. A golden and comforting breakfast casserole perfect for brunch or special mornings.
Ingredients
Scale
- 6 large croissants, torn into pieces
- 1 1/2 cups fresh blueberries
- 4 large eggs
- 1 1/2 cups whole milk
- 1/2 cup heavy cream
- 1/3 cup granulated sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- Powdered sugar for dusting
Instructions
- Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13 baking dish.
- Spread torn croissant pieces evenly in the baking dish.
- Scatter blueberries evenly throughout the croissants.
- In a large mixing bowl, whisk together eggs, whole milk, heavy cream, sugar, vanilla extract, cinnamon, and salt until smooth.
- Pour custard mixture evenly over the croissants, pressing gently to help absorb the liquid.
- Let sit for 15 minutes to allow the croissants to soak.
- Bake for 35 to 40 minutes until golden brown and set in the center.
- Let rest for 10 minutes before serving.
- Dust lightly with powdered sugar and slice into squares.
- Serve warm.
Notes
- Use day old croissants for best texture.
- Frozen blueberries can be used without thawing.
- Cover loosely with foil if the top browns too quickly.
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 18g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 135mg
Keywords: blueberry croissant french toast bake, croissant breakfast casserole, easy brunch bake, baked french toast with blueberries, overnight french toast bake