- 6 large eggs, beaten
- 1 1/2 cups whole milk
- 4 tbsp maple syrup
- 1 tbsp vanilla extract
- 1/2 tsp salt
- 12 roughly torn, croissants
- 1 jar (10 ounces) high-quality blueberry jam
- 8 ounces cream cheese, cut into small cubes
- 6 tablespoons cold salted butter, thinly sliced
- 1 cup fresh blueberries
- 1 cup heavy cream
- Maple syrup, for serving
- Grease a 9×13 inch baking dish with butter.
- In a large bowl, whisk together the eggs, milk, maple syrup, vanilla and salt. Add the torn croissants and gently toss with egg mixture.
- Arrange half the croissants in the prepared baking dish. Dollop the jam and cream cheese over the croissants. Add the remaining croissants on top.
- Pour the remaining egg mixture over the croissants.
- Cover and place in the fridge for 30 minutes. When ready to bake, preheat the oven to 375 degrees F.
- Lay the thinly sliced butter over the croissants. Transfer to the oven and bake for 45-50 minutes or until the pudding is golden and crisp.
- If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.
- Meanwhile, in a mixing bowl, whip the cream until stiff peaks form. Stir in 1 tablespoon powdered sugar or maple syrup, if desired.
- Serve the french toast warm, topped with whipped cream, fresh berries, and maple syrup.