Blueberries and Cream Croissant French Toast Bake
Croissant French Toast baked with juicy blueberries and a rich custard is the ultimate buttery breakfast treat. Topped with fluffy whipped cream, it’s the perfect recipe for holiday mornings and weekend brunches.
For more brunch favorites, try my Pancake and Fruit Platter and Smothered Waffle House Hash Browns next.
French Toast Bake
This blueberry French toast bake is a family favorite for any special occasion. I like to serve it on Mother’s Day, Easter, or even Christmas morning to feed a group.
In just 30 minutes, you can have everything prepped and ready for the oven, so it’s perfect for a stress-free morning. The buttery croissants bake up golden and crisp, while the blueberries add a pop of fresh, fruity flavor to this classic dish. Serve croissant French toast straight from the oven with a drizzle of syrup, and you’ve got a breakfast everyone will rave about!
Ingredients
- Large Eggs: Beaten eggs create the base of the custard, giving it structure and that classic French toast texture.
- Milk: Using milk adds richness and a creamy texture to the custard, making the croissants soft and flavorful without becoming too heavy.
- Maple Syrup: This adds a natural sweetness to the custard and ties the flavors together beautifully.
- Vanilla Extract: A splash of vanilla enhances the sweetness and gives the dish that warm, cozy flavor everyone loves.
- Cinnamon: A little cinnamon adds a hint of spice that balances the sweetness and complements the blueberries perfectly.
- Sugar: Optional but highly recommended for a touch of extra sweetness in the custard, especially if you’re serving this as a dessert-like breakfast.
- Salt: Just a pinch to bring out all the flavors and prevent the dish from tasting flat.
- Croissants: Slightly stale or day-old croissants work best because they soak up the custard like a sponge without getting soggy. Tear them roughly for that rustic, homey look.
- Blueberries: Fresh or frozen blueberries add bursts of juicy sweetness and pair perfectly with the creamy custard.
- Cream Cheese: The cubed cream cheese melts into pockets of tangy richness, creating little surprises in every bite.
- Butter: Thin slices of butter on top helps the croissant French toast bake up golden and crisp, adding an irresistible buttery finish.
Whipped Cream Topping
- Heavy Cream: Whipping heavy cream transforms it into a fluffy, indulgent topping that balances the richness of the French toast.
- Vanilla Extract: A little vanilla in the whipped cream ties it back to the custard’s flavors for a cohesive taste.
- Powdered Sugar and Maple Syrup: Perfect for serving, powdered sugar adds a touch of sweetness, while maple syrup brings a rich, sticky finish.
How to Make Croissant French Toast
See recipe card for ingredient quantities and full instructions.
Start by preheating your oven to 375°F. Butter a 9×13-inch baking dish, making sure to coat the sides and bottom evenly, or use nonstick cooking spray. Set the dish aside while you prepare the custard.
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, sugar, cinnamon, and salt. Make sure everything is fully combined—this should take about 1 to 2 minutes.
Tear the croissants into large pieces, then layer half of them into the baking dish.
Sprinkle half of the blueberries and cream cheese cubes over the croissants. Pour half of the custard evenly over the first layer.
Then add the remaining croissants, blueberries, and cream cheese on top. Finish by pouring the rest of the custard over everything, ensuring it soaks into the croissants.
Cover the dish tightly with plastic wrap or foil and refrigerate for at least 30 minutes or overnight. Before baking, arrange the thinly sliced butter on top of the croissants.
Bake the dish uncovered for 40 to 45 minutes, until the French toast is golden and crisp. If it starts browning too quickly, cover it loosely with foil to prevent burning.
While it bakes, whip the heavy cream and vanilla in a mixing bowl using an electric mixer until stiff peaks form, about 3 to 5 minutes. Add powdered sugar or maple syrup for extra sweetness if you’d like.
Once your croissant French toast is done, serve it warm straight from the oven. Top with whipped cream, fresh berries, powdered sugar, or a drizzle of maple syrup, and enjoy!
Tip for the Best Blueberry French Toast
For the best result, let the croissants soak in the custard for at least 30 minutes (or overnight if you have the time). This ensures the croissants fully absorb the rich, sweet custard without leaving any dry spots, giving you a perfectly moist and flavorful bake. If you’re worried about the top browning too quickly in the oven, have some foil ready to cover the dish partway through baking.
Storage
To store croissant French toast, let it cool completely and then transfer leftovers to an airtight container. Keep it in the refrigerator for up to 3 days.
To reheat, cover the dish with foil and warm it in a 350°F oven for 15-20 minutes. You can also microwave individual portions for 1-2 minutes until heated through.
Recipe Variations & Topping Ideas
- Nutella Topping: Spread Nutella over the croissants before layering for a creamy, chocolate-hazelnut flavor.
- Mixed Berries: Swap blueberries for a mix of strawberries, raspberries, and blackberries for a medley of fruity flavors.
- Brioche or Challah French Toast Bake: Use torn pieces of brioche or challah instead of croissants for a slightly denser texture with the same richness.
Tools for This Recipe
- 9×13-Inch Baking Dish: Used to assemble and bake the French toast layers.
- Large Mixing Bowl: Needed to whisk together the custard ingredients thoroughly.
- Whisk: Helps combine the eggs, milk, and other custard ingredients evenly.
- Butter or Nonstick Cooking Spray: Used to grease the baking dish to prevent sticking.
- Plastic Wrap or Foil: Covers the dish while the croissants soak in the custard.
- Knife: To cube the cream cheese and slice the butter.
- Electric Mixer: Whips the heavy cream into stiff peaks for the topping.
- Spatula or Spoon: Useful for spreading the layers evenly in the baking dish.
- Aluminum Foil: Optional, for covering the dish during baking if the top browns too quickly.
- Measuring Cups and Spoons: To measure everything perfectly.
FAQ
Why is my French toast bake soggy?
Your French toast bake might be soggy if the croissants didn’t absorb enough custard or if it wasn’t baked fully. Use slightly stale croissants to soak up the custard without turning mushy. Also, check that the center is cooked by inserting a knife. If it comes out with wet custard, bake it a little longer, covering the top with foil if needed.
Can I use fresh croissants instead of stale ones?
Yes, but stale croissants work better because they absorb the custard without getting mushy. If you only have fresh croissants, you can leave them out for a few hours or lightly toast them to mimic the texture of day-old bread.
Can I make this ahead of time?
Absolutely! Assemble the dish the night before and refrigerate it covered. In the morning, just add the sliced butter on top and bake straight from the fridge.
More Breakfast Recipes:
Looking for other recipes like this Croissant French Toast Bake? Try these:
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Ingredients
- 6 large Eggs beaten
- 1 ½ cups Milk
- 2 tablespoons Maple syrup
- 1 tablespoon Vanilla extract
- 1 ½ teaspoon Cinnamon
- 2 tablespoon Sugar optional (but recommended)
- ½ teaspoons Salt
- 12 Croissants roughly torn
- 1 cup Blueberries fresh or frozen
- 8 ounces Cream cheese cubed
- 6 tablespoons Butter thinly sliced (salted or unsalted)
Whipped Cream Topping
- 1 cup Heavy cream
- 2 teaspoons Vanilla extract
- Powdered sugar and maple syrup to serve
Instructions
- Preheat your oven to 375℉. Now use butter (or nonstick cooking spray) to grease a 9×13 inch-baking dish by rubbing it all around the sides and bottom of the dish, and set it aside.
- Add the eggs, milk, maple syrup, vanilla, sugar, cinnamon, and salt to a large bowl and whisk them all together until they are fully combined, about 1-2 minutes.
- Roughly tear up the croissants into large pieces and add half of them to the baking dish. Add in half of the blueberries and half of the cream cheese cubes.
- Pour half of the egg custard that you made over the croissants and berries, now add the rest of the torn up croissants, berries, and cream cheese cubes over the top. Pour the remaining egg mixture evenly over the top of the croissants.
- Cover the dish with plastic wrap or foil and place it in the fridge for 30 minutes or up to overnight. When you are ready to it bake, place the thinly sliced butter over the top of croissants.
- Place the dish in the oven and bake the croissant french toast uncovered for 40-45 minutes or until the French toast is golden and crisp. If the croissants start to get too crispy or brown too quickly, cover the dish with foil and continue baking.
Make the Whipped Cream
- While the french toast is baking,add the heavy cream and vanilla extract to a large mixing bowl and use an electric mixer to whip the cream until stiff peaks form (about 3-5 minutes). Stir in 1 tablespoon powdered sugar or maple syrup for added sweetness if you want.
- Serve the french toast right out of the oven while it is warm, top it with the whipped cream, fresh berries, powdered sugar or maple syrup, and enjoy!
Equipment
- 9×13-Inch Baking Dish
- Large Mixing Bowl
- Whisk
- Plastic Wrap
- Aluminum Foil
- Electric Mixer
- Spatula or Spoon
- Measuring Cups and Spoons
