"I am SO excited to partner with @immaculatebaking and @thefeedfeed to deliver the perfect Spring brunch recipe - blueberry and mascarpone crescent french toast bake. (#ad) I am obsessed with breakfast, more specifically brunch, and this recipe is a little sweet, a little savory, and incredibly easy. Make this, you won’t regret it. Find @WholeFoods near you to shop Immaculate Baking products
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Croissant French Toast Bake with Blueberries and Mascarpone
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Prep time 1hr
Cook time 45mins
Serves or Makes: 4 Servings
Recipe Card
ingredients
- 2 cans Immaculate Baking Organic Crescent Rolls
- 1 1/2 cups almond flour, or milk of choice
- 5 eggs
- 1/2 cup light brown sugar
- 1 tablespoon bourbon, optional
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon cinnamon
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 orange, zested
- 8 ounces mascarpone cheese, plus more for serving
- 1 pint blueberries, plus more for serving
- whipped cream, for serving
- powdered sugar, for serving
Method
Step 1
Bake Immaculate Baking Organic Crescent Rolls according to package instructions, let cool for 10 minutes.
Step 2
While crescents are baking, whisk together milk, eggs, sugar, bourbon (if using), maple syrup, cinnamon, vanilla and salt.
Step 3
Rip crescents in half and layer half in a medium-sized baking dish. Pour half the egg mixture over the croissants, then top with half the mascarpone cheese and blueberries. Layer the remaining crescents on top and cover with remaining egg mixture. Finish with remaining mascarpone and blueberries. Cover with foil and refrigerate for at least 30 minutes and up to overnight.
Step 4
When ready to cook, remove from the fridge and allow to come to room temperature. Preheat oven to 375F. Bake covered in foil for 30 minutes, remove foil and bake for an additional 15 minutes or until crescents are golden brown and set.
Step 5
Top with a drizzle of maple syrup and a few more dollops of mascarpone. Serve with whipped cream, powdered sugar, and berries.