Blueberry Croissant French Toast Bake
A wonderfully delicious make-ahead brunch entrée that's super pretty when topped with fresh berries!
Foto: Half Baked Harvest
Ingredients
- 6 large eggs, beaten
- 1 1/2 cups milk
- 2 tablespoons maple syrup
- 1 tablespoon orange zest
- 1/4 cup Grand Marnier ((orange liqueur))
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 14 -16 croissants, torn in half
- 1 jar (10 ounce) blueberry jam
- 1 cup ricotta cheese
- 6 tablespoons cold salted butter, thinly sliced
- 1 cup fresh blueberries
- 1 cup maple syrup
- 2 cinnamon sticks
- 2 tablespoons salted butter
Steps
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1. Butter a 9x13 inch-baking dish.2. In a large bowl, whisk together the eggs, milk, maple syrup, orange zest, Grand Marnier (orange Liqueur), vanilla, cinnamon, and salt. Add the croissants and toss with egg batter. Arrange half the croissants in the prepared baking dish. Dollop the jam and ricotta over the croissants. Add the remaining croissants overtop. It's OK if not all of the jam is fully covered. Pour the remaining egg mixture over the croissants. Sprinkle over the berries.3. Cover and refrigerate for 15 minutes or up to overnight. When ready to bake, preheat the oven to 375° F.4. Lay the thinly sliced butter over the croissants. Bake for 40-50 minutes or until the French toast is golden and crisp. If the tops of the croissants begin to brown too quickly, cover with foil.5. Meanwhile, make the syrup. Simmer all ingredients over medium heat for 10 minutes. Add a pinch of sea salt. 6. Serve the French toast warm with whipped cream, fresh berries, and cinnamon syrup. Enjoy!
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
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