Blueberry French Toast Casserole

My daughter has been holding her breath hoping that the governor would open gyms back up and her dance teacher would announce the studio is open so she could go to dance class again. They had been dancing on Zoom but it is just not the same. She actually has a chance to Feis soon as they are holding one in Missouri. This will be the first time in 6 months! For a girl that is used to competing 2 weekends a month this has been tough. Crossing our fingers all is well soon.

This has nothing to do with our Breakfast for Dinner other than cooking in the time of Covid-19. I don’t like blueberries. We live in the land of blueberries and I don’t like them at all. I think it is a texture issue because I have the same problem with peas. So when we make meals with blueberries I get a second one all my own. This recipe works really well without the blueberries but if you like blueberries go for it!

Verdict: This is rich and delicious! I love it without the blueberries but my family went nuts with the blueberry casserole. I love the croissants rather than bread as it adds a whole new level of richness.

Blueberry French Toast Casserole without blueberries

Blueberry French Toast Casserole

  • Servings: 6-8
  • Difficulty: easy
  • Print


  • 10-12 medium croissant rolls (pre-made NOT canned)
  • 1/2 cup butter
  • 2 cups brown sugar, divided
  • 2 teaspoons cinnamon, divided
  • 3 teaspoons vanilla, divided
  • 2 cups blueberries
  • 8 eggs
  • 1 cup half and half
  • 1 cup whole milk


  1. Grease 9×13″ baking dish.
  2. Tear croissants into 1″ pieces and set aside.
  3. Melt butter over medium high heat in large skillet until melted.
  4. Add 1 cup brown sugar, 1 teaspoon cinnamon and 1 teaspoon vanilla. Stir until mixture thickens then add blueberries and stir until all are coated. Remove from heat and set aside.
  5. In a large bowl, beat eggs until light colored. Beat in remaining brown sugar, cinnamon and vanilla. Add half and half stirring until well blended.
  6. Add croissants to egg mix and gently stir until bread has soaked up liquid.
  7. Pour bread mixture into prepared baking dish. Pour blueberry mixture over egg/croissant mixture. Cover with plastic wrap and refrigerate overnight.
  8. Preheat oven to 350. Remove plastic wrap and bake for about 50 minutes until golden brown.
  9. Remove from oven when center is set. Serve hot with melted butter and maple syrup as desired.

6 Comments Add yours

  1. Blueberries dress up a recipe very easily. 😋🍂


  2. Erika says:

    This sounds terrific! I love blueberries, great idea with croissants!


  3. Blueberry French Toast Casserole


  4. miakouppa says:

    Love french toast! Excellent for weekend brunching 🙂


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.