Go Back

Croissant French Toast Bake

This recipe transforms stale croissants into a delectable French toast bake. Halved croissants are soaked in a rich custard of eggs, milk, cream, brown sugar, vanilla, and cinnamon, then baked until golden and puffed. Ideal for breakfast or brunch, it serves as a sweet, comforting casserole. Garnish with powdered sugar, fresh berries, and maple syrup for a perfect finish, and can be prepared ahead of time.
Print Recipe Pin Recipe
Total Time 1 hour
Course Breakfast
Cuisine French
Servings 10 people
Calories 3518.8 kcal

Equipment

  • 1 9x13 inch Baking Dish For assembling and baking the casserole.
  • 1 Large Mixing Bowl For whisking the egg mixture.
  • 1 Whisk To combine the custard ingredients thoroughly.
  • 1 Measuring Cups and Spoons For accurate ingredient portions.
  • 1 Serrated Knife For cleanly halving croissants without crushing.

Ingredients
  

Main

  • Cooking spray
  • 6 eggs
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
  • 2 teaspoons ground cinnamon
  • 1/4 teaspoon salt
  • 8 large croissants about 1 1/4 pounds, halved horizontally
  • Powdered sugar fresh berries, and/or maple syrup

Instructions
 

  • Preheat your oven to 375°F (190°C). Lightly coat a 9x13 inch baking dish with cooking spray.
  • In a large mixing bowl, whisk together the eggs, milk, heavy cream, brown sugar, vanilla extract, ground cinnamon, and salt until thoroughly combined.
  • Horizontally halve each of the large croissants.
  • Arrange the halved croissants in a single, even layer in the prepared baking dish.
  • Pour the whisked egg mixture evenly over the arranged croissants, gently pressing them down to ensure they absorb the liquid.
  • Allow the croissants to soak for at least 15-20 minutes at room temperature, or cover and refrigerate overnight for deeper flavor absorption.
  • Bake in the preheated oven for 30-40 minutes, or until the bake is golden brown, puffed, and a knife inserted into the center comes out clean.
  • If the top begins to brown too quickly, loosely tent the baking dish with aluminum foil to prevent over-browning.
  • Remove the French toast bake from the oven and let it stand for 5-10 minutes before serving to allow it to set.
  • Dust generously with powdered sugar, top with fresh berries, and drizzle with maple syrup before serving.

Notes

For the best texture, use day-old croissants as they absorb the custard more effectively without becoming overly soggy; fresh croissants can be too soft. Ensure the croissants are evenly soaked but avoid over-saturating them, which can lead to a dense, mushy interior. To enhance flavor, consider adding a pinch of freshly grated orange zest or a teaspoon of quality almond extract to the custard. For a luxurious finish, lightly toast some sliced almonds and sprinkle them over the bake during the last 10 minutes of cooking. This dish is excellent for make-ahead convenience: assemble the night before, cover, refrigerate, and bake fresh in the morning.