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Blueberry Croissant French Toast Bake. Soft, buttery, flaky croissants layered with sweet blueberry jam and creamy ricotta cheese, then baked in a cinnamon orange eggy French toast “batter.” This is a wonderful make-ahead brunch entrée for both spring and summer, and it’s super pretty when topped with fresh berries. No one will pass up this French toast!
Have you ever wondered why spring seems like it’s brunch season? I always tend to share breakfast recipes in the spring, especially in the weeks/days leading up to Mother’s Day!
I guess Mother’s Day really inspires me to create the yummiest breakfast and brunch dishes. If there’s one cuisine my mom really loves, it’s sweet brunch.
She is a pancake, Dutch baby, crepe, and French toast kind of girl. She’d never turn down a homemade brunch. So come Mother’s Day, I’m always brainstorming new recipes.
This year, with home renovations, travel, and work, I knew something simple would be best, but still, something using flavors my mom loves most.
Like most of us, she loves croissants. I’ve made croissant French toast before, but never like this. Today’s is swirled with blueberry jam, whipped ricotta cheese, and orange zest + Grand Marnier (orange liqueur).
Blueberry Croissant French Toast Ingredients
- Large eggs
- Milk
- Maple syrup
- Orange zest
- Grand mariner
- Vanilla extract
- Cinnamon
- Salt
- Croissants
- Blueberry jam
- Ricotta cheese
- Cold salted butter
- Fresh blueberries (and an assortment of fresh fruit)
Cinnamon Syrup
- pure maple syrup
- cinnamon sticks and ground cinnamon
- salted butter
Kitchen supplies
- 9×13 inch baking dish
- Large bowl
Here of the Details
Step 1: make the French toast batter
This is pretty basic. Whisk together a lot of eggs, you need six total. Then add milk, maple syrup, orange zest, Grand Marnier, vanilla, cinnamon and salt.
If you don’t have any Grand Marnier in your pantry, that’s OK! You can simply omit it from the recipe. However, if you do have it, or are open to buying it, it really does make this French toast special.
Plus, you can use the remaining liquor to make margaritas!
Step 2: the croissants
Dip the croissants through the batter, then arrange them in a baking dish. If you can find them, I love to use mini croissants. They are so cute and always bake up nicely!
Layer about half of the croissants in the baking dish.
Step 3: the berries and the ricotta.
Now, spoon the blueberry jam over the first layer of croissants. Then the next layer is the ricotta cheese.
Now, layer the remaining croissants over the jam and the ricotta.
Finish with a big handful of fresh blueberries on top!
Step 4: chill and bake
Once the French toast has been assembled, place it in the fridge for 30 minutes to an hour, or even up to overnight. This is great if you want to have breakfast prepped and ready to pop in the oven in the morning!
Step 5: bake
Pull the pan from the fridge and allow it to sit on the counter. While the oven is preheating, arrange slices of butter over the croissants, then bake.
The butter seeps into every inch of the French toast as it bakes – yum!
Step 6: the cinnamon syrup
While the dish is baking, warm the maple with a few cinnamon sticks and some butter until the cinnamon is very fragrant.
Step 7: serve
This will come out of the oven sparkling and smelling so delicious.
It’s pretty yummy straight out of the oven with zero toppings. But I always like to add homemade whipped cream and then the cinnamon syrup.
Fresh blueberries add a really nice pop of color as well. It’s perfection. Serve with a side of bacon and fresh fruit. Keep leftovers in an airtight container for breakfast for the next two days.
Looking for other easy breakfast dishes?? Here are my favorites:
Overnight Cinnamon Roll Bread with Chai Frosting
Easiest Cinnamon Buttermilk Beignets
Lastly, if you make this Blueberry Croissant French Toast Bake, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And, of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Blueberry Croissant French Toast Bake
Servings: 6
Calories Per Serving: 396 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 6 large eggs, beaten
- 1 1/2 cups milk
- 2 tablespoons maple syrup
- 1 tablespoon orange zest
- 1/4 cup Grand Marnier (orange liqueur)
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 14-16 croissants, torn in half
- 1 jar (10 ounce) blueberry jam
- 1 cup ricotta cheese
- 6 tablespoons cold salted butter, thinly sliced
- 1 cup fresh blueberries
Cinnamon Syrup
- 1 cup maple syrup
- 2 cinnamon sticks
- 2 tablespoons salted butter
Instructions
- 1. Butter a 9×13 inch-baking dish.2. In a large bowl, whisk together the eggs, milk, maple syrup, orange zest, Grand Marnier (orange Liqueur), vanilla, cinnamon, and salt. Add the croissants and toss with egg batter. Arrange half the croissants in the prepared baking dish. Dollop the jam and ricotta over the croissants. Add the remaining croissants overtop. It's OK if not all of the jam is fully covered. Pour the remaining egg mixture over the croissants. Sprinkle over the berries.3. Cover and refrigerate for 15 minutes or up to overnight. When ready to bake, preheat the oven to 375° F.4. Lay the thinly sliced butter over the croissants. Bake for 40-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, cover with foil.5. Meanwhile, make the syrup. Simmer all ingredients over medium heat for 10 minutes. Add a pinch of sea salt. 6. Serve the French toast warm with whipped cream, fresh berries, and cinnamon syrup. Enjoy!
This post was originally published on April 30, 2024
I make this every year for Christmas breakfast. Everyone loves it and it works everytime!! We start thinking about it just after Thanksgiving and cant wait to have it.
Hey Sheri,
Awesome! Thanks so much for making this recipe each year, I am so glad it always turns out nicely for you!
Merry Christmas!🎄🎁
What could I use in place of the orange liqueur?
Hi Lauren,
You can just use orange juice. Please let me know if you have any other questions!
Excellent Recipe! Rave reviews! from The orange liquor/zest is lovely and the ricotta keeps it from being too sweet. Minor adjustments – I toasted the croissants in the oven for about 10-12 minutes, then dipped them in the batter. that way nothing gets soggy. I also only used 10 croissants, and added 2 more eggs which was plenty to serve 6 people.
This is one of those recipes you can play with the proportions and it still comes out delish! Teighan you are a flavor profile expert!!!
Hi Cindy,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
Made this for Mother’s Day brunch and I can’t describe how delicious this was. Everyone LOVED it!
Hi Alessandra,
Happy Monday! I appreciate you trying this recipe and your feedback, love to hear it turned out well! xx
Our son in law has problems with dairy. Could I make cashew cream as a sub for ricotta? Is the butter an essential element? It looks beautiful and delicious!
Hi Connie,
Your local grocery store should carry a dairy free ricotta, I know KiteHill makes one. You could skip the butter:) I hope you love this recipe! xT
hello!
how do you go about if making it from ready to bake frozen croissants like from Traderjoes?
Hi Wil,
I would bake those as directed first and then follow the recipe. Please let me know if you have any other questions! x
I have a quick question – when it states 14-16 croissants are those regular / large croissants or the mini ones (you mentioned above that you like the minis).
Thank you in advance for answering my question ❤️
Hi there,
That’s for the regular size:) You can use the mini ones as well, just use about double the amount. I hope you love this recipe!
Hi, just wondering what you would recommend using as a non-alcoholic replacement for the orange liquer please?
Hi Charlene,
You could use some orange juice. Please let me know if you have any other questions, I hope you love this recipe! xx
I made this for Christmas breakfast and it fulfilled all my hopes and dreams! Truly, it was delicious. I prepared it the afternoon before and popped it in the oven in the morning. The bottom was custardy and delicious – all the flavors are really special together. The top was a little crunchy in the best way. Thanks for the recipe!!
Thanks so much, Sara! So glad to hear this recipe turned out well for you, I appreciate you making it! Happy Holidays! xx
hi, this looks amazing can’t wait to try it! just wondering how long the syrup would keep for?
Thanks so much, Mikayla! The syrup is good for 2 weeks in the fridge. Please let me know if you have any other questions! xT
I made this recipe last weekend it was AMAZING!!!! Thank you so much, you are the best Tieghan!
Hey Nadia,
I appreciate you trying this recipe and your comment, so glad to hear it turned out well! Happy Labor Day Weekend! xx
Made this for a Sunday brunch treat today. I didn’t have blueberry jam, so instead used marmalade, as there is orange zest added to the mix as well. It worked well and tasted delicious. Thank you for sharing this recipe.
Hey Colleen,
Happy Sunday! I am thrilled to hear that you enjoyed this recipe, thank you so much for making it! xT
Question: Could this be prepared and frozen, then baked later?
Hey Marian,
Yes, that should work nicely for you! Please let me know if you have any other questions! xT