Blueberries and Cream Croissant French Toast Bake

Rich, creamy, decadent, and delicious, breakfast and brunch are even tastier when serving Blueberries and Cream Croissant French Toast Bake. Get it ready the night before and pop it in the oven in the morning, and treat your family and friends to a sensational French toast casserole!

Blueberries and cream croissant French toast bake in a casserole dish

Juicy blueberries, creamy cheese, and flaky croissants pair nicely in this amazing blueberry French toast casserole dish. Fancy enough for entertaining but easy enough for a family meal, this dish can even be prepped the night before and baked in the morning so you don’t have to do so much last-minute work.

This is the best kind of brunch casserole. As it sets up overnight, all the custardy goodness soaks into the croissants, and when baked, it’s just so good. 

It also looks stunning! Many casseroles aren’t this pretty, but the blueberries, creamy cheeses, and croissants make such a lovely dish!

Blueberries and cream croissant French toast bake in a baking dish with a brown rim

Ingredients to Make Blueberries and Cream Croissant French Toast Bake

  • Croissants – You’ll need 8 large ones for this dish. Don’t worry if they’re a day old.
  • Half and half cream – Yes, this dish is rich, but it’s worth every bite!
  • Vanilla extract – Use pure vanilla extract if you have it.
  • Eggs – Large eggs are OK.
  • Powdered sugar – Save some for dusting on top when it’s cooked.
  • Cream cheese – Let it come to room temperature.
  • Mascarpone cheese – Also at room temperature.
  • Blueberries – Frozen or fresh.

What Is Mascarpone Cheese?

Mascarpone is a smooth and creamy fresh cream cheese. It’s an Italian product made with cream, so it’s rich and a bit tangy while still sweet. It works perfectly in this French toast casserole, but you can use all cream cheese if you can’t find Mascarpone

How to Make This Overnight French Toast Bake Recipe:

  1. Combine the half and half cream, 1 tablespoon of vanilla, eggs, and ¼ cup of powdered sugar in a large bowl. Mix well. 
  2. Mix the cream cheese, Mascarpone cheese, ¼ cup of sugar, and another tablespoon of vanilla. Whip until creamy and smooth. 
  3. Divide the cream cheese mixture in half and spread equal amounts on the bottom half of each croissant. Put the tops on and dunk each stuffed croissant into the egg-cream mixture. Place them in a baking dish.
  4. Pour the remaining egg-cream mixture over the top and cover the casserole with foil. Refrigerate for at least 2 hours or overnight.
  5. Sprinkle the frozen blueberries over top. If using fresh blueberries, add them after it’s baked for 25 minutes first, before putting it back in for the final 15 minutes.
  6. Bake covered for about 25 minutes, then uncover and bake an additional 15 minutes. Dust with powdered sugar and serve!
Blueberries and cream croissant French toast bake in a casserole dish with a brown rim

What to Serve With French Toast Bake

This is a rich and delicious meal all on its own, but if you want to put out a show-stopping brunch include other dishes like fruit salad, muffins, and delicious bacon.

Recipe Tips

  • Use fresh or frozen fruit – they’ll both work. If you use fresh fruit, add the berries to the top of the French toast bake when it has finished baking.
  • You can also use strawberries, raspberries, peaches, or other fruits.
  • You can use all cream cheese if you can’t find Mascarpone. 
  • Add another ½ cup of powdered sugar to the cream cheese mixture if you’d like a sweeter filling.
  • Your croissants can overlap in the baking dish.

How to Tell if French Toast is Cooked

The croissants are going to be sitting and soaking up the eggy custard for hours, and they’ll take some time to bake to cook through thoroughly. 

You can tell if your croissant French toast casserole is cooked by poking into a croissant with the tip of a knife. You shouldn’t see any raw eggs. If your croissants aren’t cooked, put the foil back on and pop them into the oven for another 10 minutes. Recheck them and serve when the egg custard is cooked through.

Blueberries and cream croissant French toast bake in a brown rimmed baking dish

How to Store This French Toast Casserole Recipe

Leftover baked French toast casserole will keep in an airtight container in the fridge for 3-4 days. You can heat it in a covered dish in the oven.

You can also freeze leftover croissant French toast. Freeze portions in airtight plastic bags or containers in the freezer for up to 3 months.

Frequently Asked Questions

Is baked French Toast soggy?

Not at all! If it’s cooked properly, then the egg custard will soak into the croissants, which will be firm when cooked. The filling is creamy and delicious but not soggy.

Is this French Toast Bake easy?

Yes, it’s an easy French toast casserole, and you can do it all the night before. Cut, stuff, and soak the croissants and let them sit overnight. Then all you need to do is pop the easy French toast bake recipe into the oven and eat about 30 minutes later!

Is blueberry French toast with half and half healthy?

This is a rich and indulgent brunch recipe. It’s higher in fat, but you can reduce the fat by using milk instead of cream and by using light cream cheese.

More French Toast Recipes

Blueberries & Cream Croissant French Toast Bake

Course Breakfast
Cuisine American
Cook Time 45 minutes
Servings 8


  • 8 large croissants (cooked) cut in half
  • 2 Cups half & half
  • 2 Tbsp vanilla extract divided
  • 6 Large eggs
  • 1/2 Cup powdered sugar divided
  • 8 Ounces cream cheese Softened
  • 8 Ounces marscapone cheese softened
  • 2 Cups frozen blueberries (can use fresh too, but see notes)


  • Preheat oven to 375 degrees.
  • In a large bowl, combine the half and half, 1 tablespoon vanilla extract, 6 large eggs, & 1/4 cup of powdered sugar. In a bowl, combine the cream cheese, Marscapone cheese, 1/4 cup of the powdered sugar, & 1 tablespoon vanilla extract.
  • Divide and spread the cream cheese/Marscapone cheese mixture on the bottom half of each large croissant and top with the top half. Dunk each stuffed croissant in the half and half mixture, coating thoroughly. Place in a baking dish. It’s ok if they overlap.
  • Pour the remaining half & half mixture over the stuffed croissants. Cover with foil and refrigerate for at least 2 hours or preferably overnight.
  • Pour the frozen blueberries over top. (See notes for using fresh blueberries) Bake, covered, for 25-30 minutes. Uncover and bake for an additional 15 minutes. Garnish with powdered sugar, if desired.


You can substitute over fruits for the frozen blueberries – such as frozen strawberries, blackberries, raspberries, peaches, etc.
You can also use fresh fruit, but add the fresh fruit to the top of the French toast bake after it has finished baking.
You can switch out the marscapone cheese for an extra 8oz of cream cheese, if desired. 
If you want a sweeter filling, add another 1/2 cup of powdered sugar to the cream cheese mixture.