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Blueberries & Cream Croissant French Toast Bake

Cook Time45 mins
Course: Breakfast
Cuisine: American
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.