Blueberry Croissant French Toast Bake
This Blueberry Croissant French Toast Bake is an indulgent, flaky, custardy delight with fresh blueberries and creamy mascarpone—perfect for a cozy brunch or special occasion!
Equipment
- 9x13 inch Baking Dish
- Mixing Bowls
- Whisk
- Measuring cups and spoons
- Knife and cutting board
- Spatula or spoon
- Sifter or fine mesh sieve
Ingredients
- 6-8 large croissants preferably day old for best soaking
- 1 cup fresh blueberries for folding into the bake
- 4 large eggs the custard base
- 1 cup whole milk or any milk you prefer
- 0.5 cup heavy cream for richness
- 0.5 cup granulated sugar sweetens the custard
- 1 tablespoon vanilla extract for aromatic flavor
- 0.5 teaspoon ground cinnamon adds warmth
- 0.5 teaspoon fine sea salt balances sweetness
- 0.5 cup mascarpone at room temperature, or substitute whipped cream
- 0.5 cup wild blueberries thawed or fresh, for topping
- 0.5 cup maple syrup to drizzle
- powdered sugar for garnish
Instructions
Prepare the Croissants
- Slice your day-old croissants into roughly 1-2 inch chunks. Place them in your baking dish, spreading them evenly. Gently fold in the fresh blueberries so they’re distributed throughout the croissant pieces.
Whisk the Custard
- In a medium bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and sea salt until the mixture is smooth and well combined.
Combine and Soak
- Pour the custard mixture evenly over the croissant and blueberry layer. Press down gently with a spatula to help the croissants absorb the custard. Cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight if possible, to allow the custard to soak in fully.
Bake to Perfection
- Preheat your oven to 350°F (175°C). Remove the plastic wrap and bake the casserole uncovered for 40-45 minutes, or until the top is golden brown and the custard is set but still slightly jiggly in the center.
Add the Creamy Topping
- While the bake is still warm, dollop the room temperature mascarpone evenly across the top. Alternatively, use whipped cream if you prefer a lighter touch.
Garnish and Serve
- Scatter the wild blueberries over the mascarpone, drizzle generously with maple syrup, and finish with a dusting of powdered sugar. Serve warm and enjoy the perfect balance of crisp croissant edges, creamy custard, and fresh berry sweetness.
Notes
- Use day-old croissants to prevent sogginess and ensure perfect custard absorption.
- Prepare the bake the night before and refrigerate to enhance flavor and save time.
- Substitute mascarpone with whipped cream or cream cheese if needed.
- Toss blueberries lightly in flour before folding in to avoid sinking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze unbaked for up to 1 month.