Blueberry Croissant French Toast Bake: The Ultimate Make-Ahead Brunch Showstopper
An elegant overnight breakfast casserole featuring buttery croissants soaked in vanilla-cinnamon custard, studded with fresh blueberries and cream cheese, topped with a crunchy streusel. This make-ahead Blueberry Croissant French Toast Bake is perfect for holiday mornings, special occasions, and stress-free entertaining.
- Prep Time: 20 minutes (plus overnight soaking)
- Cook Time: 50 minutes
- Total Time: 70 minutes (plus minimum 4 hours or overnight soaking)
- Yield: 9 servings
- Category: Breakfast, Brunch, Dessert
- Method: Baking, Make-Ahead
- Cuisine: American, French-Inspired
- Diet: Vegetarian
Ingredients
Casserole:
- 6 large croissants, cut into chunks
- 2 cups fresh or frozen blueberries
- 4 oz cream cheese, cubed
- ½ cup white chocolate chips (optional)
Custard:
- 8 large eggs
- 2 cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup maple syrup
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon salt
- 1 tablespoon lemon zest
Streusel:
- ½ cup flour
- ½ cup oats
- ⅓ cup brown sugar
- ¼ cup granulated sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 6 tablespoons cold butter
Instructions
- Butter a 9×13-inch baking dish
- Layer half the croissant pieces in dish
- Add 1 cup blueberries, half the cream cheese, and half the white chocolate chips
- Add remaining croissants, then remaining berries, cream cheese, and chips
- Whisk eggs, milk, cream, sugar, maple syrup, vanilla, spices, and lemon zest
- Pour custard evenly over croissants; press down gently
- Let sit 10 minutes, then cover and refrigerate 4-12 hours (overnight is best)
- Make streusel by combining dry ingredients, then cutting in cold butter
- Preheat oven to 350°F; let casserole come to room temp
- Sprinkle streusel over top
- Bake 45-55 minutes until golden and center is set
- Rest 10 minutes before serving
- Dust with powdered sugar; serve with maple syrup
Notes
- Day-old croissants work best; they absorb custard better
- Use frozen blueberries straight from freezer (don’t thaw)
- Streusel can be made 3 days ahead and refrigerated
- Can be assembled and frozen before baking; thaw overnight before baking
- Leftovers keep 4 days refrigerated
- Tent with foil if browning too quickly during baking