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White casserole dish containing a croissant bread pudding with blueberries and almonds, with a spoon of berries.
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4.84 from 6 votes

Blueberry Cheesecake French Toast Casserole

Buttery croissants, fresh blueberries, and a cream cheese filling are baked in a delicious custard for a decadent breakfast or brunch dish that will be the star of your table!
Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Brunch
Cuisine: American, French
Servings: 6 servings
Calories: 532kcal
Author: Cynthia

Equipment

Ingredients

Almond simple syrup

  • ¼ cup water
  • ¼ cup sugar
  • ¼ teaspoon almond extract

Custard

  • 6 large eggs
  • 2 cups half and half
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Filling

  • 6 oz cream cheese
  • 3 tbs powdered sugar plus extra for dusting
  • 1 teaspoon lemon zest
  • ½ teaspoon vanilla bean paste

The rest of the story

  • 6 croissants cut into 2-inch pieces
  • 12 oz fresh blueberries
  • ¼ cup sliced almonds
US Customary - Metric

Instructions

Simple syrup

  • In a small saucepan, combine water, sugar, and almond extract. Simmer until the sugar is completely dissolved. Set aside to cool.

Dry croissants

  • Preheat oven to 350°F. Cut croissants in large pieces and spread in a single layer on a baking sheet. Toast about 10 minutes, or until dry and crispy. Set aside to cool.

Make cheesecake filling

  • Using a hand mixer or food processor, whip the cream cheese, powdered sugar, lemon zest and vanilla together until smooth.

Make custard

  • Whisk together the eggs, half and half, sugar, vanilla, and almond extract.

Assemble and bake

  • Preheat oven to 350°F. Spray a rectangular baking dish, or a square baking pan, with nonstick spray. Place half the croissant pieces in the bottom of the pan, saving the prettiest pieces for the top.
  • Drop spoonfuls of cream cheese mixture on top of the croissants. Sprinkle half of the blueberries over that. Top with the remaining croissant pieces and the rest of the blueberries. Brush exposed surfaces of croissants with almond simple syrup.
  • Pour the egg mixture gently over the top of the croissants. The top pieces will still be sticking up out of the liquid, and will get crispy while baking. Sprinkle over top with sliced almonds. Allow to sit for 10-15 minutes, to allow the croissants to absorb some liquid.
  • Bake uncovered at 350°F for 45-50 minutes, or until golden brown and crisp. If the top browns too quickly, tent the dish lightly with foil. When done, it should appear set and a skewer inserted in the center should come out with just a bit of cream cheese.
  • Allow to sit for 15 minutes to firm up a bit. Sprinkle with powdered sugar and serve.

Nutrition

Calories: 532kcal | Carbohydrates: 64g | Protein: 15g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 213mg | Sodium: 428mg | Potassium: 339mg | Fiber: 4g | Sugar: 37g | Vitamin A: 1206IU | Vitamin C: 7mg | Calcium: 155mg | Iron: 2mg