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Blueberry Croissant French Toast Bake Recipe

Blueberry Croissant French Toast Bake Recipe
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★★★★★

5.2 from 12 reviews

This Blueberry Croissant French Toast Bake is a decadent and comforting breakfast or brunch dish featuring flaky croissants soaked in a rich custard infused with orange zest and Grand Marnier. Layered with blueberry jam, ricotta cheese, and fresh blueberries, then topped with buttery croissants and baked to golden perfection, it makes for a delightful treat. The dish is complemented by a warm cinnamon-infused maple syrup for dipping or drizzling, bringing an extra layer of flavor and warmth.

Ingredients

Scale

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

Base and Filling

  • 14–16 croissants, torn in half
  • 1 jar (10 ounce) blueberry jam
  • 1 cup ricotta cheese

Topping

  • 6 tablespoons cold salted butter, thinly sliced
  • 1 cup fresh blueberries

Syrup

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

Instructions

  1. Prepare the 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 well combined.
  2. Assemble the croissant layers: Add the torn croissants to the egg mixture and toss gently to coat each piece evenly. Arrange half of the coated croissants evenly in the prepared baking dish. Dollop spoonfuls of blueberry jam and ricotta cheese over the croissants, distributing them to cover the surface. Layer the remaining croissants evenly on top.
  3. Final custard pour and chill: Pour any remaining egg mixture over the layered croissants, ensuring they are well soaked. Sprinkle the fresh blueberries over the top. Cover the baking dish with plastic wrap and refrigerate for at least 15 minutes, or up to overnight, to allow the custard to fully soak in.
  4. Bake the French toast bake: Preheat the oven to 375°F (190°C). Remove the dish from the fridge and lay the thin slices of cold salted butter evenly over the croissants. Bake uncovered for 40 to 50 minutes, or until the top is golden brown and crisp. If the croissants start to brown too quickly, loosely cover with aluminum foil to prevent burning.
  5. Prepare the cinnamon maple syrup: While the bake is in the oven, combine the maple syrup, cinnamon sticks, and 2 tablespoons salted butter in a small saucepan. Simmer over medium heat for 10 minutes to infuse the syrup with cinnamon flavor. Remove from heat and add a pinch of sea salt to enhance the flavor.
  6. Serve and enjoy: Remove the French toast bake from the oven and let it cool slightly before serving. Serve warm with the prepared cinnamon maple syrup drizzled over the top, accompanied by whipped cream and extra fresh berries if desired. Enjoy this indulgent breakfast treat!

Notes

  • This dish can be prepared the night before and baked fresh in the morning, making it perfect for entertaining or busy brunches.
  • Use day-old or slightly stale croissants for better soaking and texture.
  • For a boozy variation, increase Grand Marnier slightly or substitute with orange-flavored vodka.
  • Can be prepared gluten-free by substituting croissants with gluten-free bread or gluten-free croissants.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in the oven or microwave.
  • To make it vegetarian, ensure all ingredients including butter meet vegetarian standards (most do by default).

Nutrition

Keywords: blueberry croissant french toast bake, baked french toast, blueberry jam breakfast, ricotta croissant bake, brunch recipes, maple cinnamon syrup

Find it online: https://cookwithruby.com/blueberry-croissant-french-toast-bake-recipe/