Prepped the night before, this is a wonderful dish for brunch at home.
Light, airy, and moist... my family said this is the best french toast they've ever had.
6 large croissants
- 8 eggs
- 1.5 cups half & half
- 1.5 cups 2% milk
- Maple Syrup
- Vanilla Extract
- 2/3- 3/4 cup Fresh or frozen blueberries
- 2-3 handfuls pecans
Step 1: Spray/ oil your baking dish
I used a 9" x 13" x 2" baking pan. As long as your baking dish can fit all 6 croissants, you should be good!
Step 2: Cut croissants in length-wise slices, add blueberries and pecans
Slice the croissants in long slices. Arrange the slices together in your baking dish so that it looks like the croissants are fully back together. With your last croissant, fill up any empty spaces in the pan. (Scroll to bottom of recipe to see photo).
Layer in a few handfuls of blueberries and a few handfuls of crushed pecans on top of the croissants.
Step 3: Make Custard Mixture
In a large bowl, whisk together eggs, milk, half & half, a big dash of cinnamon, a swig of maple syrup and a dash of vanilla extract. Whisk until smooth, creamy, and fully combined.
Step 4: Pour custard mixture over croissants
Evenly pour custard mixtures over croissants. Using a rubber spatula, "smoosh" down the croissants to make sure that they are wet with the custard mixture.
Step 5: Cover with tin foil and refrigerate overnight.
Step 5: In the morning, preheat oven to 350F.
Bake the casserole (covered with tin foil) for 40 minutes. After 40 min, remove tin foil to finish baking for 10-15 more minutes. You should see no more "wet" custard mixture when it's finished cooking.
Let the casserole cool for 5 or so minutes before serving.
Serve with warm, pure maple syrup and more fruit if you would like.
Enjoy! XO! Leah