Ingredients
– 6 large eggs – Forms the custard base so the croissants bake up creamy inside.
– 1 1/2 cups milk – Adds tenderness and helps the custard soak evenly.
– 2 tablespoons maple syrup – Sweetens the custard with a warm, caramel-like flavor.
– 1 tablespoon orange zest – Brings a bright citrus aroma that lifts the blueberry flavor.
– 1/4 cup orange liqueur (optional) – Adds subtle citrus depth (optional for a non-alcoholic version).
– 1 tablespoon vanilla extract – Adds classic bakery-style sweetness.
– 1 teaspoon cinnamon – Creates cozy warmth in every custard bite.
– 1/2 teaspoon salt – Balances sweetness and enhances overall flavor.
– 14-16 croissants, torn in half (regular size or mini croissants, use double amount for minis) – The flaky structure that soaks up the custard.
– 1 jar (10 ounce) blueberry jam – Adds gooey pockets of blueberry flavor.
– 1 cup ricotta cheese – Makes the center creamy and lightly tangy.
– 6 tablespoons cold salted butter, thinly sliced – Adds richness and helps create a crisp, golden top.
– 1 cup fresh blueberries for topping – Ensures juicy bursts on top after baking.
– 1 cup pure maple syrup – Sweet, syrupy base for serving.
– 2 cinnamon sticks plus ground cinnamon as needed – Infuses the syrup with cinnamon flavor.
– 2 tablespoons salted butter – Adds gloss and richer mouthfeel.
– Pinch of sea salt – Keeps the syrup from tasting too sweet.
Instructions
1-First Step: Butter a 9×13 inch baking dish. This helps the croissant edges release easily and promotes browning in the final Blueberry Croissant French Toast Bake.
2-Second Step: In a large bowl, whisk together eggs, milk, maple syrup, orange zest, orange liqueur (optional), vanilla, cinnamon, and salt. Whisk until smooth so every bite of your Blueberry Croissant French Toast Bake tastes evenly custardy.
3-Third Step: Dip the croissants in the egg mixture. Then layer half of them in the buttered baking dish. If you’re aiming for a less soggy bake, you can lightly toast croissants before dipping (just a quick pass in a warm oven or toaster).
4-Fourth Step: Dollop blueberry jam and ricotta cheese over the first layer. Spread gently so you get pockets of sweetness throughout your Blueberry Croissant French Toast Bake.
5-Fifth Step: Add the remaining croissants on top. Pour the remaining egg mixture over everything, then sprinkle fresh blueberries across the surface.
6-Final Step: Cover and refrigerate for 15 minutes to overnight. When you’re ready, preheat the oven to 375°F, arrange the thinly sliced cold salted butter over the top, and bake for 40 to 50 minutes until golden and crisp. If it browns too fast, cover loosely with foil. Serve warm with whipped cream, fresh berries, and cinnamon syrup.
7-Make cinnamon syrup while it bakes: To finish your Blueberry Croissant French Toast Bake like a restaurant-style brunch, simmer the syrup during baking. In a small pot, simmer maple syrup with cinnamon sticks, ground cinnamon as needed, butter, and a pinch of sea salt for 10 minutes. Stir occasionally so it turns glossy and fragrant.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🍊 Sub orange liqueur with orange juice for a kid-friendly version without losing zesty flavor.
🥐 Lightly toast croissants before dipping to maintain flaky texture and avoid sogginess.
🍯 Make-ahead magic: Assemble night before or freeze for quick future brunches.
- Prep Time: 20 minutes
- Chill: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/6 of bake
- Calories: 396
- Sugar: 25g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 200mg