Ingredients:

  • 6 to 8 large croissants (approx. 1 lb / 450g), sliced into 1-inch pieces
  • 4 large eggs
  • 2 cups (480ml) 2% milk
  • 1/4 cup (60ml) pure maple syrup
  • 1 tsp (5ml) vanilla extract
  • 1 tsp (2g) ground cinnamon
  • 1/4 tsp (1.5g) salt
  • 1 cup (150g) fresh blueberries
  • 1 tbsp (15g) melted butter
  • 1 tbsp (8g) sliced almonds

Instructions:

  1. Grease a 9x13 inch baking dish with melted butter.
  2. Arrange the sliced croissants in an even layer in the prepared dish, tucking them closely together.
  3. Scatter the fresh blueberries evenly across the top of the croissants, pressing them slightly into the gaps.
  4. In a large mixing bowl, whisk together the eggs, milk, maple syrup, vanilla extract, cinnamon, and salt until the mixture is completely homogenous.
  5. Pour the custard slowly over the croissants, ensuring every piece is thoroughly coated.
  6. Cover the dish with foil and refrigerate for at least 8 hours or overnight to allow the custard to penetrate the pastry layers.
  7. Preheat your oven to 350°F (175°C) and remove the foil from the dish.
  8. Bake for 40-45 minutes until the edges are bubbling and the top is a deep golden brown.