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Clean recipe · cooking.nytimes.com

Baked Croissant French Toast With Blueberries

Original recipe: cooking.nytimes.com

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Ingredients

  1. 3 tablespoons butter (preferably salted), melted
  2. 7 large eggs
  3. 1 ½ cups/350 milliliters whole milk
  4. ¾ cup/175 milliliters maple syrup (preferably dark), plus more for serving
  5. 1 ½ teaspoons vanilla extract
  6. 1 teaspoon ground cinnamon
  7. ½ teaspoon ground cardamom
  8. ⅛ teaspoon ground nutmeg
  9. 5 large croissants (about 14 ounces total), torn or cut into bite-size pieces
  10. 1 ½ cups/11 ounces frozen blueberries

Instructions

  1. Step 1Grease the inside of a 9-by-13-inch baking dish with the melted butter.
  2. Step 2In a large bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, cardamom and nutmeg. Add the croissant pieces to the egg-milk mixture and mix together until coated. Fold in the blueberries.
  3. Step 3Heat the oven to 350 degrees, and while the oven is heating, allow the croissants to soak in the egg-milk mixture for 20 minutes. Transfer the mixture to the baking dish. (If preparing in advance, cover with plastic wrap and store in the fridge overnight. Remove from the fridge and allow it to reach room temperature. Uncover and bake as instructed.)
  4. Step 4Bake for 30 minutes, until the casserole has puffed, the top is golden brown and the custard is no longer runny.
  5. Step 5Serve straight from the baking dish, passing additional maple syrup for drizzling on top.