Baked Croissant French Toast with Blueberries
Course: BreakfastCuisine: AmericanDifficulty: Easy8
servings15
minutes30
minutesThis was so good and so easy. I made it the night before, covered it with plastic wrap and placed it in the refrigerator. The next morning I preheated the oven and popped it in. My kids loved it. I had a small piece and it was so good. I love how easy it was and I love that you really can change up the flavors. Leave the blueberries out and make it decadent with chocolate chip or sprinkle vanilla sugar on top. It is not overly sweet and really good. The only thing I would change is that once it has cooked, I would almost broil it so that the top develops a nice crust or almost toasted top. I like textures when I eat. This would be perfect for a brunch or sleep over or making breakfast for a group. It could even be made for dessert and served with fresh whipping cream and you could even add some Grand Marnier to the base and orange zest. This recipe has lots of options.
Ingredients
2 Tablespoons salted butter, melted and used to rub the baking dish
7 large eggs
1 1/2 cups whole milk
3/4 cup maple syrup, plus more for serving
1 1/2 teaspoons vanilla
1 teaspoon cinnamon
1/2 teaspoon ground cardamon
1/8 teaspoon nutmeg
5 lg croissants, torn into bite size pieces
1 1/2 cups frozen blueberries
Directions
- Using the melted butter, grease the 13x9x2 pan.
- In a large bowl, whisk together the eggs, milk, maple syrup, vanilla, cinnamon, cardamom, and nutmeg. Add the croissant pieces to the egg milk mixture and mix together until coated. Fold in the blueberries.
- If making now, preheat the oven to 350 and bake for 30 minutes then raise the heat to 400 to crisp up the top for about 5 minutes. Remove from oven, when golden and puffed up. If making the next day, cover with plastic wrap and place in the refrigerator and the next morning, bring it out and allow to come to room temperature before baking. Then follow the baking instructions.
- Serve hot with warm maple syrup or and lemon curd.
