Love blueberries? Then you’ll love this blueberry french toast casserole recipe. It’s easy, and really really delicious.
Are you looking for an inexpensive and easy way to impress guests for brunch? Or maybe just a fun new breakfast for the kids? If so, you’ve got to try this French toast casserole. It is easy, inexpensive, and tastes like it took you hours to make. I promise this wild blueberry croissant French toast casserole will not let you down.
This dish certainly impressed my husband. When I first told him I wanted to make a French toast casserole, he was skeptical. Sometimes it is tricky to get the right egg to milk ratio with casseroles. This one turns out perfectly, not too runny, yet still dense enough to feel like French toast.
There are three secrets to this French toast casserole. The first is the croissants. They manage to stay flaky even after being drenched in liquid and soaked overnight. The next secret is wild blueberries. Take my word for it, you must use wild blueberries. These little guys are smaller than the regular blueberry and pack in so much more flavor. Since they are tiny you can put a whole bunch on the casserole without it them turning into a mushy mess. My final secret is almond extract. It adds another flavor to the casserole and pairs oh so well with the blueberries.
The best part about this casserole is how easy it is to prep and how few ingredients it has. It’s so easy to whip up that you’ll even have energy to make a delicious blueberry sauce to drizzle on top.
Wild Blueberry Croissant French Toast Casserole
Prep Time: 6 hours
Cook Time: 40 minutes
Keywords: bake breakfast
Ingredients (6 servings)
- 4 large croissants, cut in half (at least 12 ounces of bread)
- 5 eggs
- 1/2 almond milk (feel free to sub dairy milk or other milk substitutes)
- 1/4 C. granulated sugar
- 1 tbsp. vanilla extract
- 1 tsp. almond extract
- 1 C. frozen wild blueberries
- Sauce Ingredients:
- 2 C. frozen wild blueberries
- 1/2 C. Sugar
- 1 C. water
- 2 tsp. cornstarch
Layer croissant halves in an 8×8 baking dish, over lapping the croissants where they are thinner.
Beat eggs, milk, sugar, vanilla and almond extract in a medium mixing bowl. Pour evenly over croissants, spooning mixture over the bread if needed.
Cover and refrigerate overnight, for at least 6 hours.
Add frozen wild blueberries on top before baking. Push them down into the croissants.
Bake at 350 degrees for 40 minutes.
Prepare the sauce while the casserole is baking.
Bring blueberries, sugar and water to a boil. Stir often to break up the blueberries. Boil for 2 minutes and bring down to a simmer. Simmer for 10 minutes and add cornstarch to thicken. Stir well to evenly distribute cornstarch. Sauce will continue to thicken as it simmers.
The wild blueberries really do make all the difference here. Before putting this recipe together, I had never even heard of wild blueberries, and assumed they would be hard to find. Once I started looking for them, I realized they were everywhere. And they were relatively inexpensive. I got a bag of organic wild blueberries at Trader Joe’s for less than $3!
I’ve learned a lot about wild blueberries. They are naturally occurring and grow wildly in Maine and Canada. Because they are not planted, they are more genetically diverse and have better flavor and nutritional content than their larger counterparts. I still can’t believe I can get fresh tasting organic fruit at such low prices!
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I received this product for free from the sponsor of the Moms Meet program, May Media Group LLC, who received it directly from the manufacturer. As a Moms Meet blogger, I agree to use this product and post my opinion on my blog. My opinions do not necessarily reflect the opinions of May Media Group LLC or the manufacturer of this product.