Croissant French Toast

Breakfast just got a whole lot sweeter with this Croissant French Toast Casserole! Cream cheese and Bonne Maman Wild Blueberry Preserves take this dish to a new level. Springtime is officially here, and it is almost blueberry season here in Texas. Based on this recipe, I am sure you can tell I am excited! LOL!
I love blueberries, especially when they are tart more than being overly sweet. I overindulge every time I buy them. For this recipe, you can replace the Wild Blueberry Preserve and Fresh fruit with anything you prefer; I tend to stick to strawberries and blueberries, but feel free to mix it up. 
The one thing that I feel I enjoy the most is changing the way my family sees particular food. My daughter is not the biggest fan of blueberries (she only likes mangos and grapes), so I wanted to challenge myself and make something to shift how she thinks about blueberries. Knowing her favorite thing to eat was French toast and her love for cinnamon rolls with cream cheese frosting, I thought this would be a beautiful intersection of the two. While my first attempt at this recipe did not yield the best results, I made a few adjustments and used just 1/2 a jar of Bonne Maman Wild Blueberry Preserve.
If you search the internet, you will find several recipes for French Toast Casserole, so what is the difference? The juice of an orange (I used a Mandarin orange, and zest) as it adds a citrusy and tangy flavor to the custard. This little addition makes this recipe better. So, that is really what creating recipes are all about sometimes. You find good recipes and make them better. Another idea that comes to mind is using Pumpkin Pie spice instead of ground cinnamon—just giving you a few ideas on how to make this recipe your own. I like to add a little extra butter on the top before I bake it to give it a nice brown color.
I was not the biggest fan of french toast for the longest time, partially because it was way too soggy every time I made it, so I have learned over time, not to use too much milk and try not to overcook the bread. Using this type of airy roll; really helps soak up that milk without becoming soggy, and that is why I love using croissant rolls instead of regular bread.
There is something special about transforming a few croissant rolls, eggs, and a little fruit into a delicious meal that can be enjoyed any time of the day, especially for Brunch. This is a great recipe to make when your extended family comes to visit, and you want to make something that is equally beautiful and delicious. Again, use any berry fruit jam; and fruit you prefer. My kids are still talking about how much they enjoyed this recipe; they look forward to me making it again soon.

Croissant French Toast

Wake up your morning with this Croissant French Toast recipe. In just 60 minutes, you can have a warm breakfast of battered, baked, buttery croissants ready to drizzle with syrup and devour.


Edie O.


  • 1/4 cup unsalted butter, melted 
  • 6 large eggs
  • 1 cup whole milk
  • 1/2 cup half and half 
  • 1/2 cup light brown sugar
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • Juice from an orange and 1 teaspoon of zest 
  • 1 1/2 teaspoon ground cinnamon plus more for the top of the casserole
  • 1/2 teaspoon kosher salt
  • 10 mini-sized croissants
  • 6 large croissants, cut in half
  • 8 oz cream cheese, cubed
  • 1/3 jar of Bonne Maman Wild Blueberry Preserves 
  • Cooking Spray or butter (grease dish)

  1. Preheat oven to 350F
  2. Prepare your baking dish. Grease a 9x13 baking dish with cooking spray or butter.
  3. Melt the 1/4 cup of butter in a large heat-safe dish for about 1 minute in the microwave, and set aside to cool.
  4. Whisk together 6 eggs, 1 cup of whole milk, 1/2 cup of half and half, 1/2 cup brown sugar, 1/3 cup maple syrup, 1/2 teaspoon vanilla extract, juice of 1 orange, 1 teaspoon of orange zest, 1/4 cup melted butter, 1 1/2 teaspoon ground cinnamon; and 1/2 teaspoon kosher salt. Set aside
  5. Arrange half of the large cut and small croissants in the baking dish. Pour half of the custard mixture over the top. Then dollop half of the blueberry preserves and half of the cream cheese cubes on the croissants. Top with the remaining large and small croissants and then the remaining cream cheese and blueberry Preserve. Pour the custard mixture over the top of the casserole. Push down the top of the casserole with the backside of a large spoon, making sure to get the custard mixture evenly distributed within the dish. Sprinkle the top of the casserole with ground cinnamon, if desired.
  6. Bake in the oven at 350F for 40-45 minutes until golden brown.

Serve warm, and top with 1/2 cup fresh blueberries, Whip topping, powdered sugar, and maple syrup.  Enjoy!


If you like your casserole really golden brown: Bake in the oven for 15 minutes at 375F uncovered. Lower the temperature to 350F, cover the casserole with aluminum foil, and continue to bake for an additional 20-25 minutes or until golden brown and crispy. 

Day-old croissants work best for this recipe. I bought mine from the Walmart bakery.

Cover and store in the refrigerator for up to 3 days, do not freeze.

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This looks amazing! I love the idea of using Creme Fraiche here. 💕💕


These look so lovely! I love the idea of using pizza dough. We make TJ pizza all the time and often have like half a bag of dough left. Next time we do, I'll make these for breakfast the next day. Thanks for sharing :)


These tacos look amazing!


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