Description
Blueberry croissant french toast bake whisks morning boredom into a delightful breakfast adventure. Layers of buttery croissants, sweet blueberries, and rich custard create a morning masterpiece you’ll savor with pure breakfast bliss.
Ingredients
Scale
Main Ingredients:
- 6 large croissants
- 2 cups (300 g / 10.5 ounces) fresh blueberries
- 8 large eggs
- 1 ½ cups (360 ml / 12 fluid ounces) whole milk
- ½ cup (120 ml / 4 fluid ounces) heavy cream
Sweeteners and Spices:
- ⅓ cup (70 g / 2.5 ounces) granulated sugar
- ⅓ cup (70 g / 2.5 ounces) brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
Topping Ingredients:
- ¼ cup (50 g / 1.75 ounces) granulated sugar
- ¼ cup (30 g / 1 ounce) all-purpose flour
- ¼ cup (55 g / 2 ounces) cold unsalted butter, cubed
- ½ teaspoon ground cinnamon
Optional Garnishes:
- Powdered sugar
- Maple syrup
- Whipped cream
Instructions
- Prepare the foundation by lightly coating a 9×13-inch baking vessel with a thin layer of grease. Create a delicate base layer using half of the croissant fragments, generously scattering a portion of blueberries across the surface. Mirror this layering technique with the remaining croissant pieces and berries, building a luscious landscape of textures.
- Craft a silky custard mixture by vigorously whisking eggs, dairy components, sweetening agents, aromatic vanilla, warm cinnamon, and a pinch of salt until the concoction achieves a harmonious, smooth consistency. Cascade this liquid treasure evenly over the layered croissants and blueberries, gently pressing to ensure maximum liquid absorption. Seal the dish and allow it to rest and meld flavors in the refrigerator for a minimum of one hour, or ideally overnight.
- Preheat the culinary chamber to a precise 350°F, creating an optimal environment for transformation.
- Develop a crumbly topping by combining granulated sweetener, flour, fragrant cinnamon, and softened butter. Manipulate the ingredients with fingertips or a fork until they resemble coarse, irregular nuggets. Distribute this mixture uniformly across the assembled casserole.
- Transfer the prepared dish to the heated oven, allowing it to bake uncovered for approximately 40-45 minutes. The ideal moment arrives when the surface achieves a golden-brown radiance and the custard sets with a gentle, trembling firmness.
- Allow the baked creation to rest and stabilize for a brief five-minute interlude. Present the dish adorned with a delicate dusting of powdered sugar, a drizzle of maple nectar, or a cloud of whipped cream to elevate the sensory experience.
Notes
- Ensure croissants are slightly stale or day-old for better absorption of the custard and more structured texture.
- Gently press down croissants when adding custard to help them soak up maximum flavor and create a more cohesive dish.
- Refrigerating overnight allows ingredients to meld together, intensifying the taste and creating a more luxurious breakfast experience.
- For gluten-free option, swap regular croissants with gluten-free croissants or brioche, maintaining the same rich, custardy consistency.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 22 g
- Sodium: 300 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 210 mg