This lemon blueberry croissant french toast is bursting with flavor. It’s tasty, quick, and large enough to feed a crowd.
The Story Behind Lemon Blueberry Croissant French Toast
I love croissants. Seriously, is there anything better that a flakey, buttery croissant? If you missed it, one of my favorite ways to use store-bought croissants is in my Croissant Pudding. It’s such an amazing breakfast and delicious eaten cold or warm.
If you haven’t been around for long, then you’ll quickly learn that I love to share dessert recipes and breakfast recipes. I love a good breakfast and used to think you could only get a good breakfast eating out at a restuarant. Well, I’m here to tell you that that is no longer true. All of my breakfast recipes are so heavenly and will save you so much money if you’re use to eating out for breakfast on the weekends.
This Lemon Blueberry Croissant French Toast is to DIE for. It is extremely rare for every single person in my family to enjoy the same food, and this is one recipe that everyone raved about! In fact, I created the recipe and then wrapped it up and placed it in the fridge. I was sure I was going to wind up giving it away because all of my kids would hate it and then my husband would say it was too mushy.
THAT WAS NOT THE CASE! I wound up serving it for dinner because I didn’t want to cook. The entire pan was devoured an everyone asked for seconds. If that doesn’t convince you, then you will just have to make it yourself and decide.
F.A.Q.S for Lemon Blueberry Croissant French Toast
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Lemon Blueberry Croissant French Toast
- 13 cups croissants, cut up (about 8 large Costco croissants)
- 1½ cup milk
- 5 eggs
- 1 tsp vanilla
- zest of 1 lemon
- 1 ½ cups blueberries, fresh
For the Streusel
- ½ cup flour
- ⅓ cup granulated sugar
- ¼ cup butter, melted
- zest of 1 lemon
- Preheat the oven to 375°. Grease a 9×13 pan and set aside.
- Cut croissant into bite-sized pieces. I used 8 Costco sized croissants, measuring at about 13 cups.
- Place the cut croissants into your pan.
- In a large mixing bowl, whisk together the milk, eggs, vanilla, and lemon zest. Once it's mixed well, pour it on top of the croissants. Use a spatula to mix the egg mixture so all of the croissants are wet.
- Evenly distribute the blueberries throughout the casserole pan using a spatula if necessary.
For the Lemon Streusel
- Melt the butter in a microwave safe pan.
- Add the flour, sugar, and zest. Stir until combined.
- Using your hands, sprinkle the streusel all of the top. If you are like my family, you'll want to double the streusel part. It's so yummy!
- Bake in the oven for 30-35 minutes or until the egg mixture is cooked through.
- Serve plain or with whipped cream or buttermilk syrup.