Blueberry Croissant Breakfast Bake
I love buttery croissants, and I love a good breakfast bake, so this delicious blueberry croissant breakfast bake is the perfect fun and different way to enjoy them! Fluffy croissants and juicy blueberries in this sweet croissant breakfast casserole make for a wonderful breakfast or brunch!
Can’t get enough flaky, buttery pastry goodness? Make my Almond Croissants, which turn day-old store-bought croissants into something amazing. Or, if you’re daring, make my from-scratch Kouign-Amann! For more blueberry breakfast recipes, check out my Blueberry Danish and Blueberry Muffins recipes!
Why This Recipe Works
- Easy croissant breakfast recipe. This croissant breakfast bake is seriously so simple to put together, with minimal prep needed, so it’s ready in under an hour. I love that it gives me time to make other breakfast dishes if I want to go all out, but it’s great on its own as well!
- Makes brunch extra special. Whether you’re getting together with some close friends, celebrating a birthday or a baby or bridal shower, this blueberry croissant breakfast casserole is the perfect delicious dish!
- Not just another French toast bake. I love how crispy the edges of the croissants get in this bake, and adding blueberries just adds another level of tastiness!
Ingredient Notes
- Croissants: The star of this dish! Use whatever croissants you like. Day-old croissants work great!
- Unsalted butter: For greasing the pan, and also going into the mixture that is poured over the croissants.
- Blueberries: The other most important ingredient for this blueberry breakfast casserole! Fresh blueberries add a yummy pop of sweetness.
- Granulated sugar: To sweeten the mixture we’ll be pouring over the croissants, making the whole dish lightly sweet and perfectly delicious.
- Eggs: Besides adding richness, eggs help bind together the croissants and will help firm up the liquid mixture so you don’t just have a soggy mess after baking.
- Heavy cream: The main liquid of choice for pouring over the croissants. I love the richness and flavor of heavy cream for this. You could certainly substitute milk if you like, but it will taste different and it might bake differently as well.
- Buttermilk: For just a bit of a tang that I think really elevates the taste of this blueberry croissant bake.
- Vanilla extract: Vanilla extract improves the flavor of every sweet baked dish it’s added to, so naturally it’s included here!
Step-by-Step Instructions
- Scatter cubed croissants in a prepared pan. Preheat your oven to 375°F and grease a 9×13 pan with 1 tablespoon of softened butter. Cut 6 large croissants into cubes, or enough to make about 12 cups. Place croissant pieces in an even layer in the prepared baking dish.
- Add blueberries. Wash and dry 3 cups of blueberries, then scatter them over the top of the croissants. Try to distribute them as evenly as possible.
- Mix up liquid ingredients. In a large mixing bowl, add ½ cup of softened unsalted butter, ½ cup granulated sugar, 3 large eggs, 1 cup heavy cream, ½ cup of buttermilk, 1 tablespoon vanilla extract, and 1 teaspoon of salt. Beat ingredients together thoroughly. The mixture won’t become smooth and may appear curdled, but don’t worry! That’s how it’s supposed to look.
- Add mixture to croissants. Pour the mixture over the top of the croissants and blueberries. Sprinkle 1 tablespoon of coarse sugar over everything.
- Bake. Bake the blueberry breakfast croissant casserole in the preheated oven for 30-35 minutes, or until a knife inserted in the center of the casserole comes out clean.
- Enjoy! Remove the blueberry croissant bake from the oven and enjoy it warm as is, or with some maple syrup, Greek Yogurt Whipped Cream, or Coconut Whipped Cream.
Recipe Tips
You can experiment with different fresh berries, as long as they’re small. Whole raspberries and blackberries would probably work fine, but strawberries would need to be quartered. Or you could try doing a mix of a few different berries! Frozen berries would work as well, but I recommend thawing them first.
For another flavor twist, add some lemon zest or almond extract to the egg mixture before you pour it over the casserole.
This is a croissant French toast bake, but another soft bread could work as well. Whatever you use, I recommend baking it immediately after adding the liquid for the best texture after baking.
Make Ahead, Storing, and Freezing
Make Ahead: I think this breakfast croissant bake is best made fresh. To make things easy on yourself in the morning, you could add the cubed croissants and blueberries to the pan and mix up the liquid ingredients, and store everything in the fridge overnight. The next morning, all you have to do is pour the mixture over the croissants and bake!
Storing: Store leftover blueberry croissant breakfast bake either in the baking dish covered with plastic wrap or in an airtight container in the fridge for 3-4 days.
Freezing: You can freeze this casserole! Cut the casserole into individual servings and flash freeze them, then store them in a freezer-safe airtight container for up to 2 months. Thaw overnight in the fridge then reheat in the microwave, or reheat directly from frozen.
Recipe FAQs
Definitely! Whole raspberries or blackberries would work great, but strawberries need to be quartered.
I have not experimented with making this dairy-free, but I think you could use your favorite dairy-free substitutions with no problem.
Yes! Cut into individual servings and store in a freezer-safe container for up to 2 months.
More Breakfast Recipes
- German Pancakes
- Pumpkin French Toast Casserole
- Fluffy Japanese Pancakes
- Ham and Cheese Frittata
- Spinach and Bacon Quiche
Blueberry Croissant Breakfast Bake
Ingredients
- 1 tablespoon unsalted butter - softened
- 6 large croissants - cubed, about 12 cups worth
- 3 cups fresh blueberries
- 1/2 cup unsalted butter - softened
- 1/2 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1/2 cup buttermilk
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1 tablespoon coarse sugar - for topping
Equipment
Instructions
- Preheat oven to 375°F. Grease a 9×13 pan with the 1 Tablespoon softened butter. Add the cubed croissants to the pan and distribute into an even layer. Add the blueberries overtop.
- In a large bowl beat the butter, sugar, eggs, heavy cream, buttermilk, vanilla, and salt until smooth, the mixture might appear slightly curdled, and that’s ok. Pour over the croissants and berries. Sprinkle coarse sugar overtop.
- Bake for 30-35 minutes or until a knife inserted in the center of the casserole comes out clean.
- Remove and enjoy warm.
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