Croissant French Toast Casserole with Blueberries and Cream Cheese
This Gal Cooks
This Gal Cooks
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  • 1/4 cup
  • 13 mini croissants
  • 10 cups of
  • 10 C of cubed croissants (about 13 mini sized croissants) 8 oz reduced fat cream cheese, cubed 1 C frozen blueberries ¼ C unsalted butter 1½ C reduced fat milk ½ C half and half ½ C light brown sugar ⅓ C maple syrup ½ tsp vanilla extract 8 large eggs 1½ tsp apple pie spice plus more for sprinkling the top of the casserole Instructions Preheat oven to 350. Prepare your baking dish. Spray a 8x11 baking dish with cooking spray. Wipe away excess with a paper towel. **See notes for instructions on how to bake in a 9x13 dish. Prepare the custard mixture. Melt the butter in a large microwave safe bowl for about 1 minute in your microwave. Whisk in the milk, half and half, brown sugar, maple syrup, vanilla extract, apple pie spice and the eggs. Set aside. Assemble the casserole. Place half of the cubed croissants in the bottom of the baking dish. Top with half of the cream cheese and half of the blueberries. Top with the remaining cubed croissants and then the remaining cream cheese and blueberries. Pour the custard mixture over the top of the casserole. Push down the top of the casserole with the back side of a spoon, making sure to get the custard mixture evenly distributed within the dish. Sprinkle the top of the casserole with apple pie spice, if desired. Bake at 350 for 50 to 55 minutes. If the top of the casserole begins to become too dark, cover with aluminum foil. Cool on a wire rack for 15 minutes before serving so the casserole has time to set. Notes **To bake in a 9x13 dish, follow instructions exactly as listed above but reduce the baking time to 35 to 40 minutes. Nutrition Information Serving size: 1 slice 3.3.3070



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