Baked Croissant French Toast With Blueberries
Updated April 10, 2026
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
- Ready In
- 1 hr 10 min
- Rating
- Comments
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Ingredients
3 tablespoons butter (preferably salted), melted
7 large eggs
1 ½ cups/350 milliliters whole milk
¾ cup/175 milliliters maple syrup (preferably dark), plus more for serving
1 ½ teaspoons vanilla extract
1 teaspoon ground cinnamon
½ teaspoon ground cardamom
⅛ teaspoon ground nutmeg
5 large croissants (about 14 ounces total), torn or cut into bite-size pieces
1 ½ cups/11 ounces frozen blueberries
Nutritional analysis per serving (8 servings)
47 grams carbs; 207 milligrams cholesterol; 400 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 19 grams fat; 2 grams fiber; 247 milligrams sodium; 11 grams protein; 29 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Grease the inside of a 9-by-13-inch baking dish with the melted butter.
- Step 2
In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, cardamom and nutmeg. Add the croissant pieces to the egg-milk mixture and mix together until coated. Fold in the blueberries.
- Step 3
Heat the oven to 350 degrees, and while the oven is heating, allow the croissants to soak in the egg-milk mixture for 20 minutes. Transfer the mixture to the baking dish. (If preparing in advance, cover with plastic wrap and store in the fridge overnight. Remove from the fridge and allow it to reach room temperature. Uncover and bake as instructed.)
- Step 4
Bake for 30 minutes, until the casserole has puffed, the top is golden brown and the custard is no longer runny.
- Step 5
Serve straight from the baking dish, passing additional maple syrup for drizzling on top.
Private Notes
Comments
I made this for my son and daughter in law the week they had a new baby. Their comments were “insanely good” and “five stars.” I used fresh blueberries, four croissants from Trader Joe’s and five eggs, and backed everything else down by a third, except the maple syrup, which I cut in half. I soaked overnight and baked it in a small Dutch oven in the morning. Smash hit!
@celticgardener You have stale croissants? :)
@Beachy For those of us with “special needs” it’s a joy to be able to alter recipes like this to enjoy. There are not any recipe books that accomsfate all of my needs so we lear by reading other people’s comments on substitutions. Sadly, there’s no way to make this one work for me but fun to make this for friends and family, pretty much as-is.
This is DELICIOUS! Great for brunch or love the comments of those who brought it to someone, would be easy and delicious for that! We made the night before and let sit in the fridge overnight so you could easily bring this to someone with heating instructions. We used 1/2 maple syrup. Just had a leftover slice with nice Greek yogurt on top — highly recommend!
Made as written except used 2/3 cup of syrup and reversed amounts for spices because we love nutmeg/cardamom more than cinnamon. There were only 2 of us so we had leftovers to reheat - and - stay with me here - I am considering reheating it with a sprinkling of frosted corn flakes on top for a bit of texture. I am a cracker crumbs on baked mac& cheese/ jalapeño chips on top of tuna casserole kind of cook, and I can't help thinking that slightly sweet hit of crunch for leftovers would be a hit.
I had to make much longer--50 mins? and increased the temperature to 375 after 35 mins. I didn't refrigerate overnight, but between cold milk and eggs and frozen blueberries, I suppose it was pretty cold going into the oven. Possibly the recipe was written with room temperature ingredients?