Ingredients:

  • 1 pound day-old, slightly stale croissants, torn into rough 1-inch pieces
  • 1 ½ cups fresh or frozen blueberries
  • 6 large eggs
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup granulated sugar
  • 2 teaspoons vanilla extract
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon kosher salt
  • ½ cup all-purpose flour
  • ⅓ cup packed light brown sugar
  • ¼ cup cold, unsalted butter, cut into small cubes
  • ½ teaspoon ground cinnamon (for streusel)

Instructions:

  1. Tear croissants into rough, bite-sized pieces and place them in a prepared 9x13 inch baking dish.
  2. Sprinkle blueberries evenly over the croissant pieces in the dish.
  3. In a large bowl, whisk together eggs, milk, heavy cream, sugar, vanilla, cinnamon, nutmeg, and salt until thoroughly combined and slightly frothy.
  4. Slowly pour the custard mixture evenly over the croissants and blueberries. Gently press down any pieces floating on top to ensure maximum saturation.
  5. Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
  6. To prepare the streusel topping, whisk together flour, brown sugar, and cinnamon in a medium bowl. Add the cold, cubed butter and use your fingertips or a pastry blender to work the butter into the dry ingredients until the mixture resembles coarse crumbs.
  7. Preheat the oven to 375°F (190°C). Remove the French toast bake from the fridge about 30 minutes before baking to allow it to temper slightly.
  8. Sprinkle the streusel topping evenly over the entire surface of the soaked croissants.
  9. Cover the baking dish loosely with foil and bake for 25 minutes.
  10. Remove the foil and continue baking for another 20–30 minutes, or until the top is deep golden brown, the streusel is crunchy, and the custard is set.
  11. Let stand for 10 minutes before scooping and serving.