Blueberry Lemon Croissant Bake with Mascarpone Custard Tips, FAQ & printable recipe

Tips for success

For the crispiest top, do not cover the dish during baking. If the top browns too quickly, tent it with foil but remove it for the last 5 minutes.

Letting the bake rest for 10 minutes is essential: it allows the custard to set and makes slicing cleaner. Serve warm, as the contrast between the crisp edges and creamy interior is best then.

To make ahead, assemble the dish the night before, cover, and refrigerate. In the morning, let it sit at room temperature for 30 minutes while the oven heats, then bake as directed.

You may need to add 5 to 10 minutes to the baking time if starting from cold. The glaze is best added after baking.

Variations

• Raspberry Almond: Replace the blueberries with raspberries and add 1/2 cup of sliced almonds to the layers. Use almond extract in place of vanilla for a nutty twist.
• Strawberry Cream: Swap the blueberries for sliced strawberries and add 1/4 cup of strawberry jam to the mascarpone mixture. Omit the white chocolate or use dark chocolate curls.
• Peach Pecan: Use diced ripe peaches instead of blueberries and add 1/2 cup of toasted pecans. Substitute the lemon zest with orange zest for a warmer flavor.
• Chocolate Hazelnut: Spread a layer of chocolate-hazelnut spread over the croissant halves before adding the mascarpone. Use chopped hazelnuts instead of white chocolate and skip the lemon glaze.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the oven or microwave.

Freezer

Wrap the cooled bake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheat

Reheat in a 350°F (175°C) oven for 10 to 15 minutes, or microwave for 45 seconds to 1 minute until warmed through.

Store leftover bake in an airtight container in the refrigerator for up to 3 days. The texture will soften over time, but it is still delicious. To reheat, place a portion in a 350°F (175°C) oven for 10 minutes, or microwave for 30 to 45 seconds.

This bake is perfect for making ahead. Assemble the dish completely, but hold the glaze and powdered sugar. Cover with plastic wrap and refrigerate for up to 24 hours.

When ready to bake, let it sit at room temperature for 30 minutes, then bake as directed, adding 5 to 10 minutes if needed. Add the glaze after baking.

Serving ideas

Serve this bake warm, straight from the oven, when the tops are at their crispiest. Use a large spoon or spatula to lift out generous portions, making sure to get some of the custard-soaked layers and berries in each serving.

A final drizzle of glaze and a dusting of powdered sugar just before serving keep the presentation fresh.

This dish pairs beautifully with a cup of strong coffee or a pot of Earl Grey tea. For a brunch spread, offer fresh fruit, crisp bacon, or a simple green salad to balance the richness. It can also be served as a dessert with a scoop of vanilla ice cream or a dollop of whipped cream.

Frequently asked questions

Recipe card

Blueberry Lemon Croissant Bake with Mascarpone Custard

Prep 20 minCook 35 minRest 10 minTotal 1 h 5 minServes 8

Ingredients

• 6 large day-old croissants, halved horizontally
• 2 lemons, zested and juiced
• 4 oz white chocolate, grated into curls
• 8 oz mascarpone cheese, at room temperature
• 1/4 cup granulated sugar
• 1 tbsp lemon zest
• 1 1/2 cups wild blueberries, fresh or frozen
• 4 large eggs
• 1 1/2 cups whole milk
• 1/2 cup heavy cream
• 1 tbsp vanilla bean paste
• 1 cup confectioners' sugar
• 2 tbsp fresh lemon juice
• Powdered sugar, for dusting, to taste

Instructions

1. Heat the oven to 350°F (175°C). Slice the croissants in half horizontally, keeping the tops and bottoms intact. Grate the white chocolate on a box grater into a bowl and set aside. Zest and juice the lemons.
2. In a small bowl, stir the mascarpone, granulated sugar, and lemon zest until smooth and creamy. Set aside at room temperature.
3. Arrange the bottom halves of the croissants in a single layer in a 9x13-inch ceramic baking dish. Tuck dollops of the lemon mascarpone between the croissants and scatter half of the wild blueberries over the top. Place the top halves of the croissants over the filling, cut side up.
4. In a large bowl, whisk the eggs, whole milk, heavy cream, and vanilla bean paste until fully combined and slightly frothy.
5. Pour the custard evenly over the croissant layers, making sure to saturate all the bread. Let the dish sit for 10 minutes so the croissants absorb the custard.
6. Bake for 30 to 35 minutes, until the custard is set and the croissant tops are deep golden brown and crisp. The center should be just set but still moist.
7. While the bake rests, whisk the confectioners' sugar and fresh lemon juice in a small bowl until smooth. The glaze should be thick but pourable.
8. Let the bake cool for 10 minutes on a rack. Drizzle the white lemon glaze over the warm croissant peaks, then dust with powdered sugar. Lift out a warm, flaky portion and serve.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

520

Protein

12 g

Carbohydrates

55 g

Fat

28 g

Automatic estimate from the ingredient list, not laboratory-verified.