Blueberry Lemon Croissant French Toast Bake (Bright Blueberry Croissant Breakfast Casserole with Lemon Glaze)

DESCRIPTION

Tender croissants are layered with sweet blueberries and soaked overnight in a rich lemon-vanilla egg custard before baking into a beautifully puffed breakfast casserole. Finished with a fresh lemon glaze, this recipe is perfect for holidays, brunches, and make-ahead entertaining.

EQUIPMENT

9×13-inch baking dish

Mixing bowl

Whisk

Measuring cups

Measuring spoons

INGREDIENTS

6 croissants, torn into pieces

6 eggs

2 cups half-and-half

⅓ cup sugar

2 tsps vanilla

1 tbsp lemon zest

1½ cups blueberries

INSTRUCTIONS

1. Butter a baking dish.
2. Arrange the croissant pieces evenly.
3. Scatter the blueberries throughout.
4. Whisk together the eggs, half-and-half, sugar, vanilla, and lemon zest.

5. Pour over the croissants.
6. Cover and refrigerate for at least 4 hours or overnight.
7. Bake at 350°F for 40 to 45 minutes until puffed and golden.
8. Drizzle lemon glaze before serving.

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Tiffany

BLUEBERRY LEMON CROISSANT FRENCH TOAST BAKE (Bright Blueberry Croissant Breakfast Casserole with Lemon Glaze)

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Tender croissants are layered with sweet blueberries and soaked overnight in a rich lemon-vanilla egg custard before baking into a beautifully puffed breakfast casserole. Finished with a fresh lemon glaze, this recipe is perfect for holidays, brunches, and make-ahead entertaining.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs

Servings: 8 servings

Course: Breakfast

Cuisine: American

Calories: 351

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 6 croissants torn into pieces
• 6 eggs
• 2 cups half-and-half
• ⅓ cup sugar
• 2 tsps vanilla
• 1 tbsp lemon zest
• 1½ cups blueberries

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Equipment

• 9×13-inch baking dish
• Mixing Bowl
• Whisk
• Measuring cups
• Measuring Spoons

Method

 

1. Butter a baking dish.
2. Arrange the croissant pieces evenly.
3. Scatter the blueberries throughout.
4. Whisk together the eggs, half-and-half, sugar, vanilla, and lemon zest.
5. Pour over the croissants.
6. Cover and refrigerate for at least 4 hours or overnight.
7. Bake at 350°F for 40 to 45 minutes until puffed and golden.
8. Drizzle lemon glaze before serving.

Nutrition

Calories: 351kcalCarbohydrates: 35gProtein: 10gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 173mgSodium: 248mgPotassium: 200mgFiber: 2gSugar: 19gVitamin A: 726IUVitamin C: 4mgCalcium: 102mgIron: 2mg

Notes

Fresh or frozen blueberries work equally well.

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RECIPE NOTES

Fresh or frozen blueberries work equally well.

NUTRITION INFORMATION (Per Serving)

Calories: 395

Protein: 10 g

Carbohydrates: 34 g

Fat: 24 g

Saturated Fat: 12 g

Cholesterol: 195 mg

Sodium: 320 mg

Fiber: 2 g

Sugar: 15 g