Baked Croissant French Toast With Blueberries

Updated Dec. 17, 2025

Prep & Cook Time

• Total Time: 1 hour 10 minutes

• Prep Time: 10 minutes (plus optional 24-hour soaking)

• Cook Time: 1 hour

Ingredients (Serves 8–10)

• 3 tablespoons butter (preferably salted), melted

• 7 large eggs

• 1½ cups (350 ml) whole milk

• ¾ cup (175 ml) maple syrup (preferably dark), plus extra for serving

• 1½ teaspoons vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground cardamom

• ⅛ teaspoon ground nutmeg

• 5 large croissants (about 14 oz/400 g total), torn or cut into bite-size pieces

• 1½ cups (11 oz/312 g) frozen blueberries

Preparation Instructions

Step 1: Prep the Baking Dish

Grease a 9×13-inch (23×33 cm) baking dish thoroughly with the melted butter. Ensure all interior surfaces are coated to prevent sticking during baking.

Step 2: Prepare the Custard Base

In a large mixing bowl, whisk together the eggs, whole milk, maple syrup, vanilla extract, cinnamon, cardamom, and nutmeg until smooth and well combined. No lumps of spices or undissolved egg should remain.

Step 3: Soak the Croissants

Add the torn/cut croissant pieces to the custard mixture, stirring gently to coat each piece evenly. Fold in the frozen blueberries (avoid overmixing to preserve texture). Let the mixture rest undisturbed for 20 minutes to allow the croissants to absorb the custard.

Step 4: Preheat & Bake (With Optional Advance Prep)

• Preheat: While the croissants soak, preheat the oven to 350°F (175°C).

• Advance prep (optional): If preparing ahead, cover the dish tightly with plastic wrap and refrigerate overnight. Remove from the fridge, let sit at room temperature for 30 minutes, then uncover.

Step 5: Bake to Perfection

Transfer the soaked mixture to the prepared baking dish. Place in the preheated oven and bake for 30 minutes. The casserole should puff slightly, develop a golden-brown top, and the custard should set (no longer runny when gently shaken).

Step 6: Serve Immediately

Let cool for 5 minutes, then serve directly from the baking dish. Pass extra maple syrup for drizzling on top.

Chef’s Note

I made this for my son and daughter-in-law after their baby’s birth. Their reactions: “insanely good” and “five stars.” I swapped frozen blueberries for fresh, used 4 Trader Joe’s croissants, reduced eggs to 5, and halved the maple syrup (to ¼ cup). Soaking overnight and baking in a small Dutch oven worked beautifully — a hit with the family!

Community Reviews & Feedback

• @celticgardener: “You have stale croissants? :)” (A playful tip: Slightly stale croissants absorb more custard, enhancing texture.)

• @Beachy: “As someone with dietary needs, this recipe thrives on substitution flexibility. No book fits all, so I adapt from others’ comments. This one’s fun to make for friends/family as-is, though I can’t use it myself.”

• Anonymous: “I prefer harder bread (e.g., baguette) in similar recipes. This felt too eggy and mushy, took longer to cook, but the flavor is rich. Prep ahead (soaked overnight) saves morning stress.”

• @NewYear’sChef: “Made this on New Year’s Day! Swapped whole milk for unsweetened almond milk, toasted croissants briefly, and added slivered almonds. Took 50 minutes to bake, but seconds all around — a keeper!”

Enjoy this cozy, indulgent dish for brunch or special occasions!