This Blueberry-Croissant Bake Recipe Is a Deliciously Easy Twist on a French Toast Casserole
Whenever we host a brunch, French toast is definitely on the menu — it’s the perfect sweet complement to all those savory classics. And to make it a true standout, our test kitchen came up with this Blueberry-Croissant Bake recipe. It looks and tastes amazing but has a secret: It’s so easy to make thanks to a kickstart from mini croissants from the supermarket’s bakery section. Fresh blueberries and lemon zest give it plenty of bright deliciousness. And here’s a bonus trick: For a bigger pop of flavor, freeze citrus for 15 minutes before zesting. The peel will retain more fragrant oils. Plus the surface will be easier to grate.
Even better? Our Croissant Bake recipe is so easy to customize — just use whatever fresh fruit you prefer. And tweak the seasonings to your liking (a dash of cinnamon would be great). Let us know how yours comes out in the comments below.
Yields
Total Time
Prep Time
Cook Time
Ingredients
- 8 mini croissants, about 13 oz.
- 3 eggs
- 1 cup half-and-half
- 1 tsp. grated lemon zest
- 1 tsp. vanilla extract
- 3/4 cup blueberries
- Confectioners' sugar (optional)
Instructions
PrintHeat oven to 350°F. Coat 2-qt. baking dish with cooking spray. Tear croissants into 4 pieces each.
In large bowl, whisk together eggs, half-and-half, zest and vanilla. Gently fold in croissant pieces; let stand until liquid is absorbed, about 2 min.; transfer to baking dish. Top with blueberries. Bake until no longer wet in center, 20 min. If desired, sprinkle with confectioners' sugar.
Nutrition
- Calories: 310 kcal
- Fat: 19 gram
- Saturated Fat: 8 gram
- Protein: 9 gram
- Carbohydrate: 28 gram
- Fiber: 0 gram
- Cholesterol: 105 mg
- Sugar: 6 gram
- Sodium: 370 mg
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