Dessert

Croissant French Toast Casserole with Blueberries and Fresh Berries Recipe

Byluca Carter October 17, 2026October 17, 2026

Introduction

This Croissant French Toast Casserole offers a rich, custardy twist on traditional French toast, perfect for a special breakfast or brunch. Using slightly stale croissants creates a wonderfully soft center with a golden, baked crust. Topped with fresh berries and a dusting of powdered sugar, it’s both elegant and comforting.

The image shows a close-up of a baked bread pudding with berries in a white baking dish. The pudding has a golden-brown top layer that is slightly crisp and textured with caramelized spots. Below the crust, there is a thick, creamy layer studded with whole blueberries that have burst, releasing purple juice blending into the soft custard base. Fresh raspberries and whole strawberries with green tops are placed on top, lightly dusted with powdered sugar that adds a soft white contrast. The white marbled surface under the dish adds a clean, bright backdrop. photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 Croissants (best if 1-2 days old)
250 g Whole milk (3% fat)

240 g Heavy cream (36% fat)
4 Eggs

60 g Granulated sugar
42 g Unsalted butter (melted but not hot)

½ teaspoon Cinnamon
½ teaspoon Nutmeg (best if freshly grated)
1 teaspoon Vanilla extract

150 g Blueberries (fresh, for baking)
Mix of berries (fresh blueberry, strawberry, raspberry, to serve with)
Powdered sugar (to serve with)

Instructions

Step 1: Cut the croissants into large, rustic chunks about 2 inches each. If the croissants are very fresh, leave them out for a few hours to dry slightly for better custard absorption.
Step 2: Generously grease a 9×13-inch (23×33 cm) baking dish with butter to prevent sticking.
Step 3: Arrange the croissant pieces evenly in the prepared baking dish, keeping a slightly irregular texture to allow custard to settle into gaps.

Step 4: In a large bowl, whisk together the milk, heavy cream, melted butter (not hot), sugar, eggs, vanilla extract, cinnamon, and freshly grated nutmeg until smooth and fully combined.
Step 5: Pour the custard mixture evenly over the croissants. Gently press the pieces down with the back of a spoon to help them soak up the liquid.
Step 6: Let the casserole sit for at least one hour to fully absorb the custard. You can cover and refrigerate it overnight at this point, if preferred.

Step 7: Preheat your oven to 350°F (175°C), without fan.
Step 8: Scatter the fresh blueberries on top, then bake the casserole for about 30 minutes or until the top is golden brown and the center is set but still slightly soft.
Step 9: Allow the casserole to rest for 5 to 10 minutes after baking so it can firm up slightly.

Step 10: Serve warm, topped with a mix of fresh berries and a dusting of powdered sugar. Optional additions include a drizzle of maple syrup or a spoonful of whipped chantilly cream or crème anglaise.

Tips & Variations

Use day-old croissants for the best texture to avoid sogginess and ensure the custard is absorbed perfectly.
Try substituting the blueberries with other berries or diced stone fruits to change the flavor profile.

For a richer custard, you can increase the cream slightly and reduce the milk.
If you prefer, add a splash of bourbon or orange liqueur to the custard for a warm depth of flavor.

Storage

Allow the casserole to cool completely at room temperature. Once cooled, cover tightly with plastic wrap or transfer to an airtight container and refrigerate for up to 2-3 days. To reheat, warm the casserole in a preheated oven at 325°F (160°C) until heated through, or microwave individual portions. For freezing, wrap the cooled baked casserole tightly in plastic wrap and foil, or store portions in freezer-safe containers for up to 2 months. Thaw overnight before reheating in the oven, or reheat directly from frozen covered with foil, removing the foil near the end to crisp the top.

How to Serve

The dish is a baked bread pudding served in a white bowl, showing multiple layers. The bottom layer is a soft, light beige custard with visible cooked blueberries embedded in it, giving splashes of deep purple. The next layer is made of browned, slightly burnt, golden-brown bread pieces, with a rough texture on the top and sides. Scattered on top are fresh red raspberries and small strawberries with green leaves, adding bright red and green colors. Some powdered sugar is dusted lightly over the top, giving a snowy look. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh croissants instead of day-old ones?

Fresh croissants can be used, but they may become too soft and not absorb the custard as well. Letting fresh croissants dry out for a few hours before assembling helps improve absorption and texture.

Can I prepare the casserole the night before?

Yes, assembling the casserole and refrigerating it overnight allows the croissants to soak up the custard fully, which enhances the flavor and texture. Just bring it to room temperature before baking for even cooking.