This done to perfection Croissant French Toast Bake is perfect to serve to family and friends for a weekend brunch, holiday, and of course Mother’s Day. This mouthwatering french toast bake is full of flaky layers of creamy, buttery, and decadently rich French croissants, fluffy eggs, and sweet cream.
Grease a 9x13 inch baking dish with butter or cooking spray
In your baking dish, add the croissants in layers. You can cut them in half or thirds if you prefer, but I like keeping them whole for easy serving sizes.
In a large bowl, whisk eggs, heavy whipping cream, salt, sugar, and brown sugar until combined
Add half of the blueberries in between the croissants (It's ok if some go on top, but I like them tucked away too)
Pour the egg mixture over the croissants
Transfer the baking dish in the oven on the center rack. Bake for 30 to 45 minutes or until eggs are cooked
When the casserole is completely baked, add the remainder of the blueberries to the top of your casserole. Then cut strawberries in half and add to the top
Serve the Croissant French Toast Bake when warm and top with powdered sugar and maple syrup.