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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).
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.
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 9x13 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!
Hi Tieghan! You say you like using mini croissants. The recipe calls for 14 – 16 croissants. Is that 14- 16 regular croissants or mini croissants? Thanks! Can’t wait to try this recipe!
Judy
Hey Judy,
For this recipe, I used regular sized croissants! I hope you love this recipe, let me know how it turns out! xT
Do you think creme fraiche would be a good sub for the ricotta?
Hey Shannon,
Totally, that would work nicely for you! I hope you love this recipe, let me know if you give it a try! xT
I made this for Mother’s Day brunch and it was so delicious! Everyone loved it so much! Recipe is super easy to follow, will for sure make again!
Hey Ashley,
Amazing!! So glad to hear that this recipe was enjoyed, I appreciate you making it! Happy Monday! xT
This looks delicious and I’d like to try it. Just checking on the quantity of croissants. For 6 servings, 14-16 croissants seem like too many even if they are minis. SWas this possibly a typo and it should this be 4-6 croissants instead? Thank you
Hey Sharon,
The amount is correct for the croissants:) If you have super large ones, you could reduce until your baking dish is filled. I hope this helps! xx
Yeah, that doesn’t sound right to me either. 2-3 butter croissants with extra butter, heavy cream, etc. seems like a very heavy dish. But she’s the boss! Gotta trust the process. 🙂 Is that what you eat, Tieghan? We LOVE a girl who eats!
This was a big hit for our brunch. It is perfect for a crowd and the leftovers are just as yummy. TY!
Love to hear this, Jennifer! Thanks so much for trying this recipe and sharing your feedback! xT
made this yesterday for 10 people and it was a big success, really delicious. As I was serving other things also it was plenty, we even had a bit left over. I used 14 regular sized croissants. Thanks for the recipe.
Thanks so much, Lisa:) I’m so glad to hear that this recipe turned out well for you and appreciate you giving it a try! xT
My crew said delicious they ate whole thing!
Thanks for all your delicious recipes!!
Hey Joanne,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks so much for making it! xx
Looks good! Curious if you’ve tried this with orange liqueur or just the Amaro? Which do you prefer?
Hey Lizzie,
Yes, I like to make this with the Grand Marnier. Please let me know if you give this recipe a try, I hope you love it! xT
You have Amaro pictured here and used it in Instagram stories. Was that incorrect? Just trying to clarify!
Orange liqueur is what I used in the recipe:)
But what about the amaro you used on Instagram, which is also pictured above? Is that an alternate?
Stick with the orange liqueur!
Just wondering if I can leave out the Grand Marnier ?
Hey Ellen,
Of course, that would be just fine for you to do:) Please let me know if you give this recipe a try, I hope you love it! xT
You say this is 396 calories per serving. However I just added up all the calories and grams of sugar in your ingredient list using Nutritionix and using simple math I get the result that this Blueberry Croissant French Toast Bake is a whopping 1,114 calories per serving and has 78 grams of sugar per serving.
Hi Debbie,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Then use your calculations. What’s with the rant? Seems like you just want to start drama.
Wow, it’s pretty dishonest to list such low calories when in fact it’s a sugar bomb and basically 1/2 your days calories for 1 serving. How many servings have you eaten? 😉
Wow, catty much? Maybe focus on your own issues instead of deflecting onto what other people may or not may not be eating. It’s up to you to manage your caloric intake, and if it’s a problem for you, then straighten yourself out.
How do you come up with the calorie count? I would think the croissants alone would account for at least 400 calories. Then syrup, grand marnier, jam…
Hi Catherine,
I always recommend that if the nutritional information is important to you, you use your own personal calculator. Ours is automatic and controlled by google, it accounts for all of the ingredients listed in the recipe. It’s not something we’d prefer to be using. We are required to. I’m sorry for the trouble, we do our best! Hope you enjoy the recipe! xT
Could you maybe give the approximate weight of the amount of croissants you used? I feel like 14-16 croissants is a ton, but I also think that maybe our bakery makes them larger than usual? Thanks for the extra help!
Hi Noelle,
So sorry, I do not have an exact weight. I shared a photo of the size of mine if that helps, they aren’t huge, I would say medium sized. I hope this helps! xT
This looks delicious. Your narrative mentions whipped ricotta but the recipe doesn’t give any instructions for this. Can you tell us more?
Hey Donna,
You could just whip it quickly with an electric mixer if that’s something you wanted to do:) Let me know if you have any other questions, I hope you love this recipe! xT
Sounds delish.
I’m dairy free
What can I sub the ricotta for?
Hey Bettyann,
Kite Hill makes a dairy free ricotta, I would recommend giving that a try! I hope you love this recipe, please let me know if you give it a try! xT
Could u freeze this uncooked?
Hey Leonie,
Sure, I bet that would work well for you! Let me know if you give this recipe a try, I hope you love it! xT
It’s not a good idea to freeze raw eggs.
Ricotta doesn’t freeze well, either…