Apricot Blueberry Croissant French Toast Bake
Whose ready for some Brunch this weekend? I find Springtime the perfect weather for outdoor brunches so come host a girl’s brunch with me! 🌷🍊
Ingredients
Servings: 8
- 5-6 Croissants, sliced into pieces
- ¾ cup Whole Milk
- 3 large Eggs, beaten
- ¼ cup St. Dalfour Apricot Preserves
- 1 tsp. Vanilla Extract
- ½ cup Fresh Blueberries
- Powdered Sugar, for dusting
Instructions
- Preheat oven to 350F.
- Add the croissants pieces to an 8x8” casserole dish.
- In a large bowl, combine the whole milk, eggs, apricot preserves, and vanilla. Whisk until smooth. Pour over the croissants. Toss until well combined.
- Let the croissant bake soak at least 15 minutes up to overnight, or until most of the milk mixture is absorbed.
- Top with the blueberries and little dollops of the apricot preserves as desired.
- Bake for 30-35 minutes, until golden brown and set on top.
- Dust with powdered sugar to serve, and enjoy with maple syrup on the side!