With dollops of smooth, tangy cream cheese and blueberry preserves interspersed with buttery, flaky croissants, all baked together with an eggy, custard mixture, this Blueberry, Lemon, and Cream Cheese Croissant French Toast Casserole is an easy breakfast that is perfect anytime you need to serve a crowd. You can even do all of the prep work ahead, making it perfect for brunch or the holidays.
Ever since I first made this Caramelized Onion, Prosciutto, Brie, & Swiss Croissant Breakfast Casserole, I have been thinking about how I could transform it to a sweet variation. There is something magical about the way the croissants soak up the eggy custard, transforming into soft and tender bites. Yet, at the same time, the croissants on the top toast up light, crisp, and flaky. As much as I love the combination of savory caramelized onions with gooey, melty cheese in the original, this sweet version was an instant classic.
This Blueberry, Lemon, and Cream Cheese Croissant French Toast Casserole definitely lived up to all of my expectations. With tangy, gooey bits of warm melted cream cheese, interspersed with dollops of sweet blueberry preserves, this casserole is packed with flavor. The croissants soak up the custard mixture, resulting in a rich and buttery combination that is reminiscent of flaky cinnamon rolls meets the best stuffed French toast you can imagine. Top it all off with some fresh berries and a drizzle of sweet and slightly tart blueberry, lemon icing, and this breakfast casserole is sure to be a show stopper.
Honestly, my pictures don’t do it justice (and it doesn’t help that I forgot to snap a picture after drizzling the icing). Topped with colorful berries and that vibrant, bright pink icing, this blueberry French toast casserole is as beautiful as it is delicious.
How Do I Make This Blueberry French Toast Bake?
Don’t let the long list of ingredients intimidate you, this French toast casserole is easy and quick to put together. You can even assemble everything the night before, and bake just before serving, making it a perfect make ahead breakfast casserole.
To make the casserole:
- Tear the Croissants: Using day old croissants, tear or cut them roughly into thirds (or half if using mini croissants).
- Mix the Custard: In a large bowl, whisk together the milk, eggs, maple syrup, vanilla, lemon zest, and salt until combined. Add croissants and stir gently to coat.
- Assemble the Casserole: Arrange about half of the croissants in a buttered baking dish. Cut cream cheese into small cubes and distribute evenly around dish. Dollop preserves throughout. Top with remaining croissants and pour over the remaining egg mixture. There will be some cream cheese and preserves that is still exposed.
- Refrigerate Overnight: Cover with foil and refrigerate at least 1 hour or overnight.
- Bake: Preheat oven to 375°. Bake covered for 25 minutes. Then uncover (at this stage, I also like to use the back of a spoon to gently smear and swirl some of the melted cream cheese together with the blueberry just a bit more), and bake an additional 20 – 25 minutes until croissants are golden brown and egg is set.
- Make the Icing: Whisk together powdered sugar, reserved blueberry preserves, and lemon juice. If icing is too thick, use extra lemon juice to thin to desired consistency – I like to keep it a little on the lose side, so it is perfect for drizzling.
- Enjoy: Serve topped with fresh berries (I used a combination of raspberries and blackberries, but any combination of blueberries, strawberries, raspberries, or blackberries would do) and drizzled with icing.
When Can I Serve This Blueberry and Cream Cheese Croissant French Toast Casserole?
This French toast casserole is the perfect easy, make ahead breakfast whenever you need to serve a crowd. It would be an ideal treat for your Mother’s Day or Easter brunch when fresh berries are ripe in season. Since you can easily make it the night before, it is also perfect for serving for breakfast during the busy holidays or when overnight guests are in town. Anytime you need an easy brunch or breakfast recipe that will serve a group, this Blueberry, Lemon, and Cream Cheese Croissant French Toast Bake is sure to be a big hit.
Looking for More Brunch Recipes?
Here are some of my favorite brunch recipes:
- Peach, Feta, & Arugula Salad with Fresh Basil Vinaigrette – I love a salad with brunch, and this one is light and refreshing with sweet peaches and fresh basil
- Ham and Cheese Frittata for Two – one of my most popular recipes that is perfect for two (or just one if you want to have some leftovers)
- Crispy Rosemary Smashed Potatoes – a hearty side dish for any breakfast or brunch
- Sparkling Peach Sangria – because no brunch is complete without a cocktail!
RECIPE
Blueberry, Lemon, and Cream Cheese Croissant French Toast Casserole
Ingredients
- Butter (or butter spray for greasing pan)
- 1 1/2 cups milk
- 6 large eggs
- 2 tbsp real maple syrup
- 1 tsp vanilla extract
- zest from 1 lemon
- 1/2 tsp sea salt
- 10 regular size croissants (or about 20 mini croissants)
- 10 oz jar blueberry preserves (1 tbsp reserved for icing)
- 8 oz cream cheese
- 1 cup fresh berries (such as blueberries, raspberries, blackberries, or strawberries)
Blueberry Lemon Icing
- 1 cup powdered sugar
- 1 tbsp blueberry jam
- 1 - 2 tbsp lemon juice
Instructions
- Grease a 9 x 13 baking dish with butter or butter cooking spray
- In a large bowl, whisk together eggs, milk, syrup, vanilla, lemon zest, and salt
- Tear or cut croissants in 3rds (or half if using mini croissants), and toss with egg mixture
- Arrange half of the croissants in buttered baking dish. Cut cream cheese into small cubes and distribute evenly around dish. Dollop preserves throughout. Top with remaining croissants and pour over the remaining egg mixture. There will be some cream cheese and preserves that is still exposed.
- Cover with foil and refrigerate at least 1 hour or overnight.
- When ready to bake, preheat oven to 375°. Bake covered for 25 minutes. Then uncover and bake an additional 20 – 25 minutes until croissants are golden brown and egg is set.
- Meanwhile, whisk together powdered sugar, reserved blueberry preserves, and 1 tablespoon lemon juice. If icing is too thick, use extra lemon juice to thin to desired consistency.
- Serve topped with fresh berries (I used a combination of raspberries and blackberries, but any combination of blueberries, strawberries, raspberries, or blackberries would do) and drizzled with icing.