June 2, 2019
A decadent breakfast that doubles as dessert!
This breakfast/dessert/whatever you would like to call it is truly the show-stopper at your next brunch party. It’s packed with the perfect amount of sweetness, tartness, and buttery flavor for an all-around delicious dish!
My sister made this croissant French toast bake with blueberries and strawberries for Mother’s Day, and my mom thought it was out of this world. It’s that good. I can’t stress it enough.
One key tip is to use stale croissants. Yes, you heard that right – stale croissants. It’s ironic, but they actually soak up the egg mixture much better than fresh croissants since they’ve lost a lot of their moisture.
Another tip is to allow the croissants to soak in the egg mixture overnight. Simply prepare the mixture in a casserole dish the night before, and then bake it in the morning. It’s even better because you don’t have to worry about getting all your measuring spoons and cups out the morning of the meal. Voila!
If you make this recipe, be sure to tag your creation with the hashtag #foodfinessa.
Blueberry Croissant French Toast Bake.
- 8 large eggs
- 2 cups milk ((any type))
- 4 tablespoons maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 2 teaspoons ground cinnamon
- 12 stale croissants, torn into pieces
- 1 cup fresh blueberries
- 1/2 cup blueberry or blackberry preserves
- 2 tablespoons unsalted butter, cut into cubes
- Additional maple syrup ((optional))
- Whipped cream ((optional))
- In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, almond extract, and cinnamon. Add in the torn croissants and blueberries. Add half of the mixture to a greased casserole dish. Dollop spoonfuls of half of the blueberry or blackberry preserves on top of the mixture. Add the remaining half of the mixture on top. Dollop the remaining preserves on top. Add the cubed butter to the top of the French toast. Cover, and refrigerate the French toast for 1 hour or overnight (preferably overnight).
- Preheat oven to 375 degrees F. Bake the French toast for 40-45 minutes or until the egg mixture has set. Serve with additional maple syrup or whipped cream. Enjoy!
