Blueberry Croissant Baked French Toast

Buttery croissants, luscious cream cheese filling, fresh blueberries, and blueberry jam, are baked in a delicious custard for a decadent, but simple, Blueberry Croissant Baked French Toast that will be the star of your table!

This Blueberry Croissant Baked French Toast conjures up very specific childhood memories for me. Sundays, and Christmas morning, were for waking up and seeing my Dad in the kitchen making his French toast recipe for me and my brother. I think as an adult I forgot all about those days, and I really wanted to recreate them.

This croissant French toast bake is a combination of those Sunday French Toast memories and my days working in the bakery making bread pudding with leftover muffins, brioche, scones, or, my favorite, buttery flaky croissants. 

In this recipe, I place sliced croissants in a casserole dish, dollop them with a tasty cream cheese mixture, top it with sweet blueberry jam and fresh blueberries, and brush it with an optional almond syrup (for almond croissant vibes). Finished with crunchy almonds, I bake it up in a sweetened custard for a breakfast or brunch dish you will absolutely love!

❤️ What you'll love about this recipe

• Easy to make - Although it looks and sounds rather fancy, this is one of the easiest recipes to put together! Don't wait for a special occasion. You can make this anytime!
• Great make-ahead option - The best breakfast recipes are easy to make ahead to ease busy mornings. This French Toast Casserole can be assembled the night before and baked the next morning, freeing you up for another cup of coffee and a moment to breathe before your day begins, then sit down to a special breakfast. 
• Inexpensive - This is a great way to use old croissants. As a matter of fact, stale croissants soak up the most custard and are usually half price at the grocery store or bakery!

Ingredients in this French Toast Casserole

• See recipe card below for exact measurements

Ingredient Substitutions

• Cream cheese - Feel free to substitute low fat cream cheese (neufchatel), if you prefer. You can make this a dairy free french toast bake by using all plant based dairy products. You can also up the creamy factor by using mascarpone.
• Half and Half - If you don't have half and half, you can substitute with equal parts whole milk and heavy cream. You can also use your favorite plant based milk.
• Croissants - I love this dish with large croissants, as the bottoms get custardy while the tops stay crispy, but you can use whatever bread you prefer. I would recommend a richer bread, such as brioche or challah, as opposed to regular white bread, which can fall apart or become mushy. Mini croissants would also be an excellent choice here!
• Blueberries - You can use fresh or frozen blueberries, but you can also substitute with whatever fresh fruit or fresh berries you'd like. This would be equally delicious with strawberries, raspberries, or even stone fruits like peaches or plums!
• Cinnamon - I have heard from some of my readers that they have a cinnamon allergy and they avoid French toast. This makes me so sad. Just skip the cinnamon altogether or add a teaspoon of almond extract to bring some almond flavor to the custard and enjoy all the French toast recipes.

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 the night before and pop it into the oven when you wake up. By the time you shower and drink a cup of coffee, breakfast will be ready!

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, or square baking pan, with cooking spray or grease with butter. Slice the croissants in half, like you would to make a sandwich. 

Step 1: (optional) Make almond simple syrup In a small pot, combine ¼ cup water, ¼ cup sugar, and 1 teaspoon of almond extract. Bring to a boil and whisk until the sugar is completely dissolved and the mixture is clear. Set aside to cool.

Step 2: In a food processor, or with a hand mixer, combine the cream cheese, powdered sugar, and vanilla, until smooth.

Step 3: Add eggs, half and half, sugar, vanilla, and optional cinnamon into a large mixing bowl.

Step 4: Using a large whisk, or hand mixer, combine until fully mixed.

Step 5: Dunk the top and bottom of one croissant in the egg mixture and allow them to soak it up.

Step 6: Place each croissant half in the prepared baking dish. Repeat dunking croissants in the custard mixture and place in the dish, all in a single layer.

Step 7: Pour the remaining custard over the top of all the croissants. Allow to soak in for at least 30 minutes before finishing the assembly and baking.

Step 8: Dollop tablespoons of cheesecake mixture between and on the sides of the croissants.

Step 9: Place a teaspoon or so of blueberry jam on or near each of your cheesecake dollops.

Step 10: Sprinkle over top with about ½ cup of fresh or frozen blueberries.

Step 11: Brush the exposed surfaces of the croissants with almond simple syrup, if using.

Step 12: Finish with sliced almonds, cover with aluminum foil, and bake at 375°F for 30 minutes. Uncover and bake for another 20 to 25 minutes, or until the custard is set and the top of the croissants are golden brown.

To serve: Allow to cool for about 15 minutes and then sprinkle with powdered sugar. Slice and serve with maple syrup, extra blueberry jam or a simple creme anglaise if you’re feeling fancy.

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