This Blueberry Lemon Croissant French Toast Casserole is a delicious brunch recipe you are sure to love! With layers of buttery croissants, dollops of lemon curd and sweet blueberries tucked throughout this is an easy make ahead breakfast casserole is perfect for holidays and weekend brunch.
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This blueberry croissant french toast bake is one of my favorite brunch recipes for a large crowd on weekend mornings. A sweet breakfast casserole this french toast is great for holidays like Easter, Christmas and mother’s day. For other delicious french toast bakes take a look at my Caramel Apple French Toast Casserole, Orange Pecan French Toast and Strawberry Cream Cheese French Toast Casserole.
Ingredients
- Whole Milk
- Granulated sugar
- Large eggs
- Lemon zest
- Vanilla extract
- Croissants
- Lemon curd
- Fresh or frozen blueberries
Cooking Tips
- For this blueberry baked french toast fresh croissants are fine to use but day-old stale croissants work best to soak up the lemon scented custard.
- You can also use either homemade lemon curd or a good store-bought lemon curd
- Both fresh berries or frozen blueberries work well.
How to Make Blueberry Lemon Croissant French Toast Casserole
This french toast bake starts with making a simple creamy custard mixture with milk and eggs. In a large bowl whisk together the milk eggs, sugar, lemon zest and vanilla extract until smooth and creamy. If using large croissants tear or cut them into smaller pieces, if using smaller mini croissants you can keep them whole. Dip each croissant into the milk and egg mixture and layer them in a 9×13 inch baking dish prepared with butter or cooking spray, then pour in the remaining custard mixture over the croissants. Add in the blueberries throughout the croissants and place spoonfuls of lemon curd inbetween and on top of the croissants. Cover with aluminum foil and refrigerate for at least one hour or up to overnight to allow the croissants to soak up the custard.
Preheat the oven to 350 degrees F and allow the french toast to come to room temperature for at least 15 minutes. Remove the aluminum foil and bake for 35 minutes or until the top is golden. Allow to cool for 10 minutes and serve as desired.
I recommend a dusting of powdered sugar over the french toast or top with fresh blueberries, blueberry sauce, additional lemon curd, whipped cream or maple syrup!
Storage
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
If you like this Blueberry Lemon French Toast be sure to take a looks at some of my other recipes!
Homemade French Vanilla Coffee Creamer
If you make this Blueberry Lemon Croissant French Toast Bake please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Blueberry Lemon Croissant French Toast Casserole
Equipment
- 1 large mixing bowl
- 1 9×13 inch baking dish
Ingredients
- 1 1/2 cups milk
- 1/4 cup granulated sugar
- 3 large eggs
- 1 tbsp lemon zest zest of 1 lemon
- 1 tsp vanilla extract
- 16 oz croissants 8 large or up to 16 small croissants
- 4 oz lemon curd
- 1 1/2 cups fresh blueberries
Instructions
- In a large bowl whisk together the milk eggs, sugar, lemon zest and vanilla extract until smooth and creamy.
- If using large croissants tear or cut them into smaller pieces, if using smaller croissants you can keep them whole. Dip each croissant into the milk mixture and layer them in a 9×13 inch baking dish prepared with butter or cooking spray, then pour in the remaining custard mixture over the croissants. Add in the blueberries throughout the croissants and place spoonfuls of lemon curd inbetween and on top of the croissants.
- Cover with aluminum foil and refrigerate for at least one hour or up to overnight.
- Preheat the oven to 350 degrees F and allow the french toast to come to room temperature for at least 15 minutes. Remove the aluminum foil and bake for 35 minutes or until the top is golden.
- Allow to cool for 10 minutes and serve as desired.
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Brianna says
This was a hit at my Easter brunch!