Croissant French Toast Casserole + my blog 2 – year anniversary


French Toast

Today happens to be Valentine’s Day, so if you haven’t already given chocolates or red roses to your special person, here’s an alternative: Croissant French Toast Casserole. These buttery croissants are filled with lemon-flavored cream cheese and are sure to warm your sweetheart’s heart at breakfast.

Make them the day before and pop them in the oven and serve the next day. You can have them plain or top with a delicious blueberry compote. They’re not only great for breakfast, we also served these for dessert after serving chilli for dinner.

Today also happens to be my second blog anniversary. I can’t believe how quickly the time has passed and how rewarding it has been. The most rewarding experience has been meeting new people through blogging and the support and encouragement you have given me over the years.

When I first started out blogging, only 1 or 2 people would visit my blog each day, and sometimes I had no visits at all (how sad)! Now I am visited by many people each day and it is so rewarding. So THANK YOU!!

 Here is my very first blog post: Easy Chocolate Fondant Cake

Chocolate-Fondant-Food Gawker

 And here is my post on my first blogging anniversary: French Crab Bisque Soup

Crab Bisque

 And now for the Croissant French Toast Casserole recipe: (adapted from Our Best Bites):


  • 5 – 6 Croissants
  • 1  8-ounce package cream cheese
  • 1 1/4 cups powdered (icing) sugar, divided
  • juice and zest from two lemons
  • 2 eggs
  • 1 1/2 cups milk

For the Blueberry Compote:

  • 2 cups frozen blueberries (fresh or frozen)
  • 3 tablespoons water
  • 1/4 cup sugar
  • 2 teaspoons lemon juice


  •  In a medium bowl, combine the cream cheese, 3/4 cup of the powdered icing sugar and the juice and zest from one lemon. Mix thoroughly with an electric mixer until light and fluffy.

Croissant 1

  •  Slice each croissant in half lengthwise using a serrated bread knife. Spread some of the creamed cheese mixture on the bottom half of each croissant.


  •  Replace the tops and then slice the croissants in halves or thirds.

French Toast

  • Arrange the pieces evenly in a 9 x 13 inch casserole dish.

French Toast

  • Whisk together the eggs, milk, juice and zest of the second lemon and the remaining 1/2 cup of powered sugar. Pour the mixture evenly over the croissants, cover with foil and refrigerate at least 8 hours.
  • When ready to serve, pre-heat oven to 350 F (180 C). Bake covered with foil for about 20 minutes (fan-forced oven) or 30 minutes convection oven. Remove foil and let bake for another 10 minutes or until the croissants turn golden brown on top.
  • Serve plain or with blueberry compote.
  • To make the blueberry compote: Combine 1 cup of the blueberries, water, sugar and lemon juice in a small saucepan. Cook over a medium heat for about 10 minutes. Add the rest of the blueberries and cook for 8 minutes more, stirring frequently.

 French Toast

18 thoughts on “Croissant French Toast Casserole + my blog 2 – year anniversary

  1. First, congratulations on your two year anniversary…
    Second, this French toast with croissant just look fabulous…yum!
    Enjoy the rest of your week Fran 🙂

  2. A VERY VERY HAPPY BLOG ANNIVERSARY!!!Dear Fran,we await many many more beautiful culinary creations and irresistible dishes in your adorable blog…thanks for always inspiring with such beautiful recipes…Have A Beautiful Day!!! 🙂

  3. Hi Fran! Congrats on 2 years of blogging! Your stories with the recipes are very fun and educational for me!

    As for this recipe… now I finally know how to use one of those croissant multi-packs at costco! And make use some of my frozen blueberries too! Looks like a nice breakfast to share with some lucky coworkers.
    Lynn @ Oh-So Yummy recently posted…Cowboy StarMy Profile

  4. I like the look of your French toast croissants as it looks easy to make, will have to wait till after my intermittent fasting 5.2 diet days though and use less sugar in the recipe with a light cream cheese , think it will still taste good though, lovely to catch up with u again last weekend, peters making another pergola now with decking outside the flat ,can’t keep a good man down! Cheers colleen

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