Some mornings call for a real breakfast, but nobody wants to be whisking eggs at dawn. This Overnight Blueberry French Toast Bake with Croissants does almost all of its work the night before. In the morning, it only needs time in the oven. While it bakes, you can make the blueberry sauce. That sauce is the real key, and it takes the flavor right over the top.
I found this recipe a long time ago and have made it many times. The original called for regular bread, and I always looked for a nice French loaf. One time I couldn't find any decent bread that I thought would work, so I subbed in croissants.
Their flaky layers soak up the egg mixture so well. They bake up around pockets of cream cheese and fresh blueberries. Plus the top layer and edges turn into a satisfying crust, and that crust is my favorite part! Croissants have been my go-to ever since.
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Ingredients needed for French Toast Bake with Croissants
- Croissants: Large ones are easiest to work with, since each one gets cut into chunks.
- Cream cheese: Use the block kind, so it cuts cleanly into cubes.
- Fresh blueberries: I use fresh berries inside the casserole and save frozen ones for the sauce.
- Eggs: I use large
- Milk: whole or 2%
- Vanilla extract
- Maple syrup: A little goes into the egg mixture, and more is great for serving.
For the blueberry sauce, you'll need frozen blueberries and blueberry jam. If you can't find blueberry jam, strawberry jam works too.
How to Make Overnight Blueberry French Toast Bake with Croissants
The night before
Start by lightly greasing a 7x11-inch baking pan. I just use cooking spray.
Cut the croissants into pieces. With large croissants, I cut each one into 6 to 8 smaller chunks. Arrange half of the croissant pieces in the pan.
Next, cut the cream cheese into one-inch cubes. Spread them evenly over the bread in the pan. Sprinkle the blueberries over the cream cheese, then top with the rest of the croissant pieces.
In a large bowl (or use a large Pyrex measuring cup, easy to pour!), whisk the eggs, milk, vanilla, and maple syrup until well combined. Pour this over the bread, covering it as evenly as you can.
Cover the whole pan with foil and refrigerate it overnight.
The next morning
Take the pan out of the refrigerator at least 30 minutes before baking. Leave the foil in place. Preheat the oven to 350°F.
Bake the casserole, still covered, for 30 minutes. Then remove the foil and bake for another 25 to 30 minutes. It's done when the center is firm and the top is lightly browned.
Serving suggestions and variations
Serve this warm with maple syrup or blueberry sauce. The sauce is my favorite way to go.
I make my blueberry sauce with frozen blueberries and blueberry jam. It follows the same method as my Berry Sauce from Frozen Berries. When I can't find blueberry jam, I swap in strawberry jam, and it still turns out great. This sauce is so versatile, so it's worth keeping frozen berries on hand.
We like the sauce cold over the warm casserole. It can be warmed up too, if you prefer.
Feeding a crowd: The original recipe filled a 9x13 pan, and I sized it down to a 7x11. To feed a crowd, double everything and bake it in a 9x13. I've made it this way, and the baking times stay the same. I once took it to a breakfast potluck at work, and it was a big hit.
Storage
Food safety guidance from the USDA says egg casseroles keep 3 to 4 days in the refrigerator. That's how I handle leftovers.
Cover the leftover casserole and refrigerate it. I store the blueberry sauce separately in its own container.
To reheat, I warm individual portions in the microwave. (I use 80% power for about 2-3 minutes) Then I drizzle the sauce on top, either cold or rewarmed. Its honestly just as good on the following day(s).
I have never frozen this casserole, so I can't say how well it holds up in the freezer.
📖 Recipe
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Overnight Blueberry French Toast Bake with Croissants
Ingredients
- 4 large croissants 8 ounces
- 8 ounces cream cheese 1 block
- 1 cup blueberries
- 6 eggs
- 1 cup milk
- ½ teaspoon vanilla
- 3 tablespoons maple syrup
Instructions
- Lightly grease (use cooking spray) a 7x11-inch baking pan.
- Cut the croissants into pieces. With large croissants I like to cut each into 6-8 smaller chunks. Arrange half the croissant pieces in the prepared baking pan.4 large croissants
- Cut the cream cheese into one-inch cubes and evenly arrange over the bread in the pan.8 ounces cream cheese
- Sprinkle the blueberries over the cream cheese, then top with the remaining bread.1 cup blueberries
- Whisk eggs, milk, vanilla, and syrup together in a large bowl until well combined. Pour over the bread in the pan to evenly cover. Cover the entire mixture with foil and refrigerate overnight.6 eggs, 1 cup milk, ½ teaspoon vanilla, 3 tablespoons maple syrup
- The next day, remove the pan from the refrigerator at least 30 minutes before baking. Leave the foil in place. Preheat the oven to 350°F.
- Bake the casserole, covered, in the preheated oven for 30 minutes. Uncover and continue baking for an additional 25 to 30 minutes. When done, the center will be firm and the surface lightly browned.
- Serve with maple syrup or blueberry sauce.
Notes
Nutrition
Nutrition values are estimates only, using online calculators. Please verify using your own data.
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