Blueberry Croissant French Toast Bake

Lightly grease a 9×13-inch baking dish with butter or nonstick spray.

Assemble the Bake:
Add the croissant pieces to the dish, spreading them evenly. Sprinkle the blueberries over the top and gently toss to distribute them.

Make the Custard:
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, and salt until well combined.

Pour the Mixture:
Evenly pour the custard mixture over the croissants and blueberries, pressing the bread down gently to help it absorb the liquid.

Refrigerate (Optional):
For an overnight option, cover the dish with plastic wrap and refrigerate for at least 4 hours or overnight.

Bake:
Preheat the oven to 350°F (175°C). Remove the dish from the fridge (if chilled overnight) and let it sit at room temperature for about 20 minutes. Bake uncovered for 40-45 minutes, or until the top is golden and the center is set.

Serve:

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