Overnight Blueberry Cheesecake French Toast is just as amazing as it sounds! It’s made with croissants instead of bread and will be a hit at your brunch table.
Blueberry. Cheesecake. French. Toast.
As much as I want to, I can’t take credit for this recipe.
This was served at my bed & breakfast experience in Asheville and the chef was kind enough to give me her recipe.
(Also check out the puff pastry asparagus cigars!)
When I found out this french toast was made from CROISSANTS I couldn’t believe I had never heard of such a thing.
Game changer.
Literally I’m surprised I even had a second to take a few phone shots in between stuffing my face.
One day, I will remake this recipe and take more extensive photos for you guys!
But for the time being I can’t trust myself to make this recipe all for myself. Next time I have a brunch party, perhaps.
In the meantime, I will simply have to relive the experience through these couple snapshots.
Note that you do need to make it the night before, to give the croissants time to soak up all the liquid.
WORTH IT!
If you like baking with blueberries, also be sure to try my blueberry banana bread!
Other French Toast Recipes:
Overnight Blueberry Cheesecake French Toast
Blueberry Cheesecake French Toast is just as amazing as it sounds! It's made with croissants instead of bread and will be a hit at your brunch table.
Ingredients
- 6 large croissants, cut into cubes
- 1 (8-ounce) package cream cheese
- zest of 1 lemon
- 1/3 cup granulated sugar
- 1 1/2 cups blueberries, fresh or frozen
- 12 large eggs
- 3 cups milk
- 1 tablespoon vanilla extract
- maple syrup, for serving
- powdered sugar, for serving (optional)
Instructions
- Spray a 9x13 baking dish with nonstick cooking spray and layer half the cubed croissants in the dish.
- With a hand mixer, combine sugar, cream cheese and lemon zest.
- Drop creamed cheese mixture by the spoonful over bread, reserving a small portion to drop on the top.
- Add blueberries on top, reserving a small portion to drop on the top.
- Cover with remaining croissants, cream cheese and blueberries.
- Whisk the eggs, milk and vanilla till combined, and pour over bread.
- Press bread with spatula to help soak up mixture. Cover and refrigerate overnight.
- The next morning preheat oven to 350°F and bake for 45 to 50 mins.
- Serve warm with pure maple syrup and powdered sugar.
Notes
- If using frozen blueberries, it helps to toss them in a bit of flour before adding to mixture so it doesn't all turn blue!
Nutrition Information:
Yield:
12Serving Size:
1/12 recipeAmount Per Serving: Calories: 392Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 216mgSodium: 271mgCarbohydrates: 56gFiber: 2gSugar: 38gProtein: 12g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Pamala
Sunday 24th of December 2023
I wish you would do a video on this recipe....and answer the questions to all of the comments. It sounds like a fabulous make ahead breakfast.....Thank you
Cheryl
Saturday 24th of December 2022
Hi! Do you mean pre made croissants from the bakery??? Making for Christmas morning!
Mimi
Friday 3rd of April 2020
Do you bake this covered or uncovered?
Mimi
Friday 3rd of April 2020
Do you make this covered or uncovered?! Thank you!
Kelly
Saturday 4th of April 2020
I do uncovered, but if you prefer a crispy top it may help to do at least the first half of baking time covered!
Britteni
Tuesday 24th of December 2019
This took over an hour to set up for me! I followed directions to a tee, what happened? Is it normal to take a bit longer sometimes?