Croissant French Toast Casserole

Start by cutting the croissants into large, rustic chunks, about 2 inches in size. If the croissants are very fresh, allow them to sit out for a few hours so they dry slightly, which helps them absorb the custard without becoming overly soft.

Next, generously grease a 9×13-inch (23×33 cm) baking dish with butter to prevent sticking.

Place the croissant pieces into the prepared baking dish, arranging them evenly while keeping a slightly irregular texture so the custard can settle into all the gaps.

In a large mixing bowl, whisk together the milk, heavy cream, melted but not hot butter, sugar, eggs, vanilla extract, ground cinnamon, and freshly grated nutmeg until the mixture is smooth and fully combined.

Pour the custard mixture over the croissants, making sure each piece is evenly coated. Gently press the croissants down with the back of a spoon to help them soak up the liquid.

Allow the casserole to sit for at least one hour so the croissants can fully absorb the custard. At this point, you can cover and refrigerate it overnight.

Preheat the oven to 350°F (175°C), no fan.

Arrange the fresh blueberries on top, and bake the casserole for about 30 minutes, or until the top is golden brown and the center is set while still slightly soft.

Once baked, let the casserole rest for 5 to 10 minutes before serving so it can firm up slightly.

Serve warm, topped with fresh berries and a dusting of powdered sugar, and optionally drizzled with maple syrup or topped with a spoonful of whipped chantilly cream or creme anglaise.

StoringAllow the casserole to cool completely at room temperature.Once cooled, cover the baking dish tightly with plastic wrap or transfer the casserole to an airtight container.Store it in the refrigerator for up to 2-3 days.To reheat, place the casserole in a preheated oven at 325°F (160°C) until warmed through, or reheat individual portions in the microwave.FreezingIf you plan to freeze the casserole, it is best to do so after baking and cooling completely.Wrap the entire dish tightly in plastic wrap, then cover with a layer of aluminum foil, or transfer portions into freezer-safe airtight containers.Freeze for up to 2 months for the best texture and flavor.To reheat from frozen, thaw the casserole overnight in the refrigerator. Then bake it in the oven at 325°F (160°C) until fully heated through.If reheating directly from frozen, cover with foil and bake for a longer time, then remove the foil toward the end to allow the top to crisp up.