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When Hanger Strikes

  • Writer's pictureMari

Earl Grey and Blueberry Croissant French Toast Bake

Every Spring, I feel the need to eat copious amounts of bread puddings, custards, and French toast bakes Add flavours like earl grey tea, blueberries and white chocolate, and you've got the perfect Easter brunch or afternoon tea dish. This French toast bake is great fresh, but tastes especially good after it's sat for a day or two.



Prep Time: 12 hours 25 minutes Cook Time: 50 minutes Yield: 8-10 servings


  • 1 cup heavy whipping cream

  • 1 cup + 1-2 tbs milk

  • 8 oz (2 tea bags) loose earl grey tea

  • 6 eggs

  • 1/2 cup + 2 tbs sugar

  • 10 large day old croissants

  • A dash of salt

  • 1 1/4 cups blueberry jam or preserves (2 tbs per croissant)

  • 1/3 cup good quality white chocolate (omit if you cannot use good quality)

  • 1 cup blueberries

  • 1/4 cup butter, divided

  • Whipped cream, to serve

  • More fresh blueberries, to serve


  1. Butter a large baking dish, then sprinkle with 2 tbs of sugar. Shake the pan to let the sugar cover all of the butter, then set aside until ready to use. In a saucepan, add the milk and whipping cream. Add the loose earl grey tea. Alternatively, cut open two earl grey tea bags and empty the contents into the milk and whipping cream. Bring up to a very low simmer over low heat. DO NOT let it boil. Once it comes up to a low simmer, remove from heat and let cool completely.

  2. Strain the cooled tea infused milk into a mixing bowl with enough additional milk to make 2 cups total. You will loose a little of of milk/cream when you strain it, so you will need to add 1-2 tbs of milk to make a total of 2 cups. Add 1/2 cup sugar, the eggs, and a dash of salt. Whisk well until foamy.

  3. Cut the croissants in half lengthwise, and spread with about 2 tbs of the blueberry jam or preserves on each croissant (1 tbs per side) Put the croissant back together and cut in half the other way. Dip each croissant half into the milk and egg batter.

  4. Arrange the croissants into the buttered baking dish. Sprinkle with white chocolate, tucking the chocolate in between the croissants. Pour the remaining milk and egg batter over top. Cover with foil or plastic wrap and let it sit in the fridge for a minimum of 4 hours or overnight.

  5. When ready to bake, preheat the oven to 350F. Remove the foil tuck 3/4 of the blueberries in between the croissants, then sprinkle the rest on top. Cut the remaining 2 tbs butter into small pieces and scatter over top. Cover again with foil, and bake for 30 minutes covered, and then an additional 20 minutes uncovere. Serve warm with whipped cream and fresh blueberries.


  • If you have leftovers, this recipe tastes even better the next day.


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