Blueberry Croissant Baked French Toast

Indulge in a decadent breakfast or brunch treat with this recipe for Blueberry Croissant Baked French Toast. Flaky croissants and juicy blueberries come together with dollops of creamy cheesecake filling in this simply delicious dish.

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Want to make any morning feel like a special occasion? This Blueberry Croissant Baked French Toast is the ultimate treat! Flaky croissants soak up a creamy vanilla custard, while swirls of cheesecake filling and blueberry preserves take every bite to the next level. It’s sweet, buttery, and downright delicious!

My French toast casserole is super easy to prep ahead, so whether you’re hosting a big brunch, or just want to make a weekend morning extra special, this is a no-fuss, make-ahead dish that delivers big on flavor and simplicity.

Ingredients & Substitutions

Don't be overwhelmed by the number of ingredients in the picture below. They're all relatively easy to find, and you can make numerous changes if you need to. Let's go over the major ones and how you can make this croissant french toast bake work for you:

• Croissants - You don't have to go to a fancy French pastry shop. I found my croissants at my local grocery store for about six dollars for a half dozen. You can also use brioche bread, challah, or even day-old sandwich bread for a different texture.
• Cream cheese filling - This is basically a pared down version of a cheesecake filling, but you can skip the egg yolk and just have a sweetened cream cheese filling. You can also use mascarpone, ricotta (for a lighter texture), or dairy-free cream cheese.
• Eggs - if you're living in a version of the timeline where eggs are astronomically priced, you can swap this out with a carton of egg-replacer. Just read the carton for the measurement to replace six eggs.
• Half-and-half - I wanted this rich, but not too heavy so I used half-and-half which is literally 50% milk and 50% heavy cream. In its place you can use whole milk, heavy cream, or a dairy-free alternative like coconut milk or oat milk.
• Maple syrup - I always have maple syrup on I always hand for pancakes and waffles, and the occasional millionaire's bacon, so why not here? I needed a sweetener that didn't have to dissolve in the cold custard, plus maple syrup brings a delightful flavor to the party. You can swap with honey or agave, or use white or brown sugar.
• Blueberry preserves - I absolutely love having little pockets of blueberry jam in this baked French toast, but any fruit preserves or even a quick homemade compote will do. You could also skip it and just rely upon the fresh berries.
• Blueberries - But what if it's not blueberry season? Use spoonfuls of frozen frozen blueberries in their place. You don't even have to thaw them.

See recipe card below for a full list of ingredients and measurements.

Variations

• Nutella - Trade out the blueberry jam and the blueberries for dollops of Nutella and top with chocolate chips and chopped hazelnuts.
• Banana - Swap out the blueberries for slices of banana. Sprinkle some brown sugar over top before baking and they will caramelize, almost like a breakfast Bananas Foster.
• Overnight French toast - Prep everything and refrigerate it the night before and then pop it into the oven when you wake up. By the time you shower and drink a cup of coffee, breakfast will be ready!

Quick Recipe Video

Step-by-Step Instructions

What I love most about this blueberry croissant baked French toast is how easy it is to put together! It looks like a lot of steps, but I learn best when I see each piece of the puzzle and how it all comes together. Let's do this!

• Prep: Spray a rectangular baking dish with cooking spray or grease with butter. Slice the croissants in about ½ inch slices, saving the pretty end pieces to place on top. If baking the same morning, preheat oven to 375°F.

Make cream cheese filling

Step 1: Combine cream cheese, lemon zest, lemon juice, one egg yolk, and powdered sugar in a medium glass bowl.

Step 2: Use a hand mixer, or a spatula and your strong arm muscles, to mix together until smooth.

Make custard

Step 3: Pour eggs and half-and-half into another bowl, or a large measuring cup with a spout.

Step 4: Add in maple syrup and vanilla extract and whisk the egg mixture until completely combined.

Assemble

Step 5: Dunk all of the slices into the custard and stir around to ensure they all are soaked.

Step 6: Place the croissant slices in the prepared baking dish, all in a single layer.

Step 7: Dollop tablespoons of cheesecake mixture between and on the sides of the croissants.

Step 8: Place a teaspoon or so of blueberry jam on or near each of your cheesecake dollops.

Step 9: Pour the remaining custard over the top. Allow to soak in for at least one hour (or overnight in the fridge) before baking. If baking the same morning, preheat oven to 375°F (190°C).

Step 10: Add the reserved croissants on top, with their pretty ends facing up. Sprinkle over top with about ½ cup of fresh or frozen blueberries.

Bake: Cover loosely with aluminum foil and bake at 375°F (190°C) for 30 minutes. Uncover and bake for another 15 to 20 minutes, or until the custard is set and the tops of the croissants are golden brown.

Allow to cool for about 15 minutes and then sprinkle with powdered sugar. Slice and serve.

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