Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Recipe courtesy of
Julian Plovnick
for
Food Network Kitchen
Watch how to make this recipe.
Blueberry-Almond Croissant French Toast Casserole
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- Level: Easy
- Total: 9 hr 50 min (includes chilling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 607
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 13 g
- Cholesterol
- 233 mg
- Sodium
- 301 mg
We can’t think of a more delicious way to start off a wintery morning (or any kind of morning to be honest) than with a plate of this warm croissant French toast casserole. Day-old, store-bought croissants work perfectly for this, as their slight staleness helps them soak up all the creamy, almondy custard poured over top. Dollops of blueberry jam and a sprinkling of sliced almonds and fresh blueberries take it to another level, making it a decadent choice for breakfast, brunch or even dessert.
- Level: Easy
- Total: 9 hr 50 min (includes chilling time)
- Active: 30 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 607
- Total Fat
- 40 g
- Saturated Fat
- 20 g
- Carbohydrates
- 51 g
- Dietary Fiber
- 2 g
- Sugar
- 35 g
- Protein
- 13 g
- Cholesterol
- 233 mg
- Sodium
- 301 mg
Ingredients
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Directions
- Preheat the oven to 350 degrees F.
- Arrange the croissants on a baking sheet in a single layer cut-side up. Bake until slightly dried out and crispy, about 20 minutes. Set aside to cool completely.
- Whisk together the mascarpone and 2 tablespoons of the granulated sugar in a small bowl. Spread 1 tablespoon of the mascarpone mixture on each croissant half using an offset spatula. Sandwich 2 croissant halves together and set aside. Repeat with the remaining croissant halves.
- Butter the bottom and sides of a 2-quart baking dish. Whisk together the milk, heavy cream, vanilla extract, almond extract, salt, eggs and remaining 1/4 cup plus 2 tablespoons granulated sugar in a large bowl. Dip the sandwiched croissants into the custard to fully submerge, then arrange them in the prepared baking dish so the top of each croissant points upwards. Pour the remaining custard on top. Dollop the blueberry jam around the croissants, then sprinkle evenly with the almonds. Grease a sheet of foil with nonstick spray, then cover the baking dish and refrigerate overnight.
- Preheat the oven to 350 degrees F.
- Bake the casserole until the custard is just starting to set at the edges and the blueberry jam begins to melt, 40 to 45 minutes. Uncover and bake until the French toast is puffed, golden brown, and set, 15 to 20 minutes more. Let stand 15 minutes.
- Sprinkle the French toast with the fresh blueberries and dust with confectioner’s sugar.
Cook’s Note
To check for doneness, insert a toothpick or the tip of a paring knife into the center of the casserole. If it comes out clean, the French toast is fully baked.
My Private Notes
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