2h | 6-8 | dessert
This blueberry croissant baked French toast offers a delightful twist on your usual breakfast or brunch, swapping out bread for buttery, flaky day-old croissants. Overflowing with luscious blueberry coulis and crowned with a tangy crème fraîche cream, this indulgent yet refreshing dish is the ideal treat for spring weekends.
In a large bowl COMBINE eggs, milk, brown sugar, vanilla, cinnamon and salt. WHISK well to combine.
GREASE a 9×13” baking dish with butter and add half the torn croissants.
POUR half the egg mixture and half the berries over the croissants.
REPEAT with remaining croissants, egg mixture & berries.
COVER with plastic wrap and place in the refrigerator for 1 hour, up to overnight.
Just before baking, PREHEAT the oven to 375 degrees F and remove the croissant dish from the refrigerator.
ADD a few thin slices of butter over the top of the croissants and place in the oven.
BAKE for 45-50 minutes (cover lightly with foil if croissants start to brown too quickly).
REMOVE from oven and allow to cool slightly before topping with whipped crème fraîche, blueberries, orange zest and icing sugar.
