Lemon Blueberry Croissant Toast

# Components:

→ Bread and Fruit

01 - 6 large all-butter croissants, slightly stale, torn into large pieces

02 - 1½ cups fresh blueberries (or frozen, not thawed)

03 - Zest of 2 lemons

→ Custard

04 - 6 large eggs

05 - 2 cups whole milk

06 - ½ cup heavy cream

07 - ⅔ cup granulated sugar

08 - 2 tsp pure vanilla extract

09 - Juice of 1 lemon (about 2 tbsp)

10 - ¼ tsp salt

→ Topping

11 - 2 tbsp turbinado sugar

12 - Powdered sugar, for dusting (optional)

# Directions:

01 - Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish with butter or nonstick spray.

02 - Arrange half of the torn croissants evenly in the dish. Sprinkle with half the blueberries and half the lemon zest. Repeat layering with remaining croissants, blueberries, and lemon zest.

03 - In a large bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, lemon juice, and salt until smooth.

04 - Pour the custard mixture slowly and evenly over the layered croissants and berries. Press gently on the surface so the custard is absorbed by all pieces.

05 - Sprinkle turbinado sugar evenly over the top. Allow the dish to rest for 10–15 minutes, or cover and refrigerate overnight for enhanced flavor and texture.

06 - Bake uncovered for 40–45 minutes until the casserole is puffed, golden, and set in the center.

07 - Let the dish rest for 10 minutes before serving. Dust with powdered sugar if desired.

# Expert Advice:

01 -

The croissants soak up the silky custard so perfectly, they become pockets of cloudlike richness—much better than plain old bread.
It’s the kind of dish that makes everyone smile, whether you serve it for an impromptu brunch or to brighten a gray weekend.

02 -

Learnt the hard way: if your croissants are too fresh and soft, they’ll disintegrate and your bake turns to mush—use slightly stale ones.
Letting the assembled bake rest before baking makes all the difference between fluffy custard-soaked layers and dry, uneven bites.

03 -