Description

This Blueberry Croissant French Toast Bake is a decadent and flavorful breakfast casserole that combines buttery croissants with a rich custard infused with hints of orange zest and Grand Marnier. Layered with tangy blueberry jam, creamy ricotta, and fresh blueberries, it’s baked to golden perfection and served with a warm cinnamon maple syrup for a truly indulgent start to your day.

Ingredients

Custard and Base

6 large eggs, beaten
1 1/2 cups milk
2 tablespoons maple syrup
1 tablespoon orange zest
1/4 cup Grand Marnier (orange liqueur)
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon salt
14-16 croissants, torn in half

Fillings

1 jar (10 ounce) blueberry jam
1 cup ricotta cheese
1 cup fresh blueberries

Butter Topping

6 tablespoons cold salted butter, thinly sliced

Cinnamon Maple Syrup

1 cup maple syrup
2 cinnamon sticks
2 tablespoons salted butter
Pinch of sea salt

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Instructions

Prepare Baking Dish and Custard: Butter a 9×13 inch baking dish thoroughly to prevent sticking. In a large mixing bowl, whisk together the eggs, milk, maple syrup, orange zest, Grand Marnier, vanilla extract, cinnamon, and salt until fully combined.
Assemble French Toast Bake: Toss the torn croissant halves in the custard mixture ensuring each piece is well-coated. Arrange half of the soaked croissants in the bottom of the prepared baking dish in an even layer. Dollop the blueberry jam and spoon the ricotta cheese over this base layer.
Add Top Layer and Fruit: Place the remaining soaked croissant halves evenly over the jam and ricotta layer. Pour any leftover custard mixture evenly across the layered croissants. Sprinkle the fresh blueberries on top to add freshness and texture.
Chill Before Baking: Cover the baking dish with plastic wrap or foil and refrigerate for at least 15 minutes to allow the croissants to absorb the custard fully. For deeper flavor, you can refrigerate overnight.
Preheat Oven: Remove the dish from the refrigerator and preheat your oven to 375°F (190°C).
Add Butter Layer and Bake: Arrange the thinly sliced cold salted butter evenly over the croissant top layer. Bake uncovered in the preheated oven for 40-50 minutes. Monitor the top; if it browns too quickly, tent with foil to prevent burning. The bake is done when it is golden and crisp on top and cooked through.
Make Cinnamon Maple Syrup: While baking, combine the 1 cup of maple syrup, cinnamon sticks, and 2 tablespoons of salted butter in a small saucepan. Simmer over medium heat for about 10 minutes to infuse the flavors. Remove from heat and add a pinch of sea salt. Keep warm until serving.
Serve: Serve the French toast warm, topped with whipped cream, additional fresh berries if desired, and drizzle generously with the warm cinnamon maple syrup. Enjoy your rich and comforting breakfast treat!

Notes

You can prepare the casserole the night before and refrigerate overnight for a more flavorful and tender bake.
Use day-old croissants for the best texture, as they absorb custard better without becoming too soggy.
Substitute Grand Marnier with triple sec or orange juice if preferred or to make it alcohol-free.
If fresh blueberries are not in season, frozen berries can be used but do not thaw before adding to avoid excess moisture.
Cover the baking dish with foil if the top crisps too fast to prevent over-browning.
Serve immediately for the best texture and flavor, leftovers can be refrigerated and reheated gently in the oven.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Breakfast Casserole
Method: Baking
Cuisine: American