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Blueberry Croissant French Toast Bake. Soft, buttery, flaky croissants layered with sweet blueberry jam and whipped ricotta cheese, then baked in a cinnamon orange eggy French toast “batter.” This is a wonderful make-ahead brunch entrée for both spring and summer, and it’s super pretty when topped with fresh berries. No one will pass up this French toast!
Have you ever wondered why spring seems like it’s brunch season? I always tend to share breakfast recipes in the spring, especially in the weeks/days leading up to Mother’s Day!
I guess Mother’s Day really inspires me to create the yummiest breakfast and brunch dishes. If there’s one cuisine my mom really loves, it’s sweet brunch.
She is a pancake, Dutch baby, crepe, and French toast kind of girl. She’d never turn down a homemade brunch. So come Mother’s Day, I’m always brainstorming new recipes.
This year, with home renovations, travel, and work, I knew something simple would be best, but still, something using flavors my mom loves most.
Like most of us, she loves croissants. I’ve made croissant French toast before, but never like this. Today’s is swirled with blueberry jam, whipped ricotta cheese, and orange zest + Grand Marnier (orange liqueur).
Here of the Details
Step 1: make the French toast batter
This is pretty basic. Whisk together a lot of eggs, you need six total. Then add milk, maple syrup, orange zest, Grand Marnier, vanilla, cinnamon and salt.
If you don’t have any Grand Marnier in your pantry, that’s OK! You can simply omit it from the recipe. However, if you do have it, or are open to buying it, it really does make this French toast special.
Plus, you can use the remaining liquor to make margaritas!
Step 2: the croissants
Dip the croissants through the batter, then arrange them in a baking dish. If you can find them, I love to use mini croissants. They are so cute and always bake up nicely!
Layer about half of the croissants in the baking dish.
Step 3: the berries and the ricotta.
Now, spoon the blueberry jam over the first layer of croissants. Then the next layer is the ricotta cheese.
Now, layer the remaining croissants over the jam and the ricotta.
Finish with a big handful of fresh blueberries on top!
Step 4: chill and bake
Once the French toast has been assembled, place it in the fridge for 30 minutes to an hour, or even up to overnight. This is great if you want to have breakfast prepped and ready to pop in the oven in the morning!
Step 5: bake
Pull the pan from the fridge and allow it to sit on the counter. While the oven is preheating, arrange slices of butter over the croissants, then bake.
The butter seeps into every inch of the French toast as it bakes – yum!
Step 6: the cinnamon syrup
While the dish is baking, warm the maple with a few cinnamon sticks and some butter until the cinnamon is very fragrant.
Step 7: serve
This will come out of the oven sparkling and smelling so delicious.
It’s pretty yummy straight out of the oven with zero toppings. But I always like to add homemade whipped cream and then the cinnamon syrup.
Fresh blueberries add a really nice pop of color as well. It’s perfection.
Looking for other easy breakfast dishes?? Here are my favorites:
Overnight Cinnamon Roll Bread with Chai Frosting
Easiest Cinnamon Buttermilk Beignets
Lastly, if you make this Blueberry Croissant French Toast Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Croissant French Toast Bake
Servings: 6
Calories Per Serving: 396 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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1. Butter a 9×13 inch-baking dish.2. In a large bowl, whisk together the eggs, milk, maple syrup, orange zest, Grand Marnier (orange Liqueur), vanilla, cinnamon, and salt. Add the croissants and toss with egg batter. Arrange half the croissants in the prepared baking dish. Dollop the jam and ricotta over the croissants. Add the remaining croissants overtop. It’s OK if not all of the jam is fully covered. Pour the remaining egg mixture over the croissants. Sprinkle over the berries.3. Cover and refrigerate for 15 minutes or up to overnight. When ready to bake, preheat the oven to 375° F.4. Lay the thinly sliced butter over the croissants. Bake for 40-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, cover with foil.5. Meanwhile, make the syrup. Simmer all ingredients over medium heat for 10 minutes. Add a pinch of sea salt. 6. Serve the French toast warm with whipped cream, fresh berries, and cinnamon syrup. Enjoy!
