5.0 from 9 votes
Croissant French Toast Bake
Nothing beats this Croissant French Toast Bake for a delicious, make-ahead breakfast for feeding a crowd! This is a perfect dish for Easter, Mother’s Day, Thanksgiving, Christmas or any other brunch!
Prep Time
20 mins
Cook Time
20 mins
Additional Time
30 mins
Total Time
1 hr 30 mins
Servings: 8 servings
Calories: 663 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
French Toast Casserole
- 1 tablespoon unsalted butter for greasing baking dish
- 12 croissants medium sized, ideally 1-day old
- 8 eggs large
- 2 tablespoons brown sugar
- 1 tablespoon vanilla extract
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon kosher salt
- 1 cup heavy cream
- 1 cup milk whole preferred but 2% works
Instructions
- Grease a 9x13 casserole or baking dish with 1 tablespoon of unsalted butter.
- Cut croissants into half lengthwise (like you'd do for a sandwich). Place croissant halves in a single layer, evenly spaced until you cover the base of the baking dish. Set aside the remaining croissant halves while making the custard.
- In a medium-sized bowl: whisk 8 large eggs along with 3 tablespoons of brown sugar, 1 tablespoon of vanilla extract, 0.5 teaspoons of cinnamon, nutmeg, and ¼ teaspoon of kosher salt until they are well combined. Then, whisk in 1 cup each of heavy cream and milk until it's a smooth custardy mixture.
- Pour half this custard mixture evenly over the croissant halves in the baking dish. Use a flat spatula to push the croissant into the custard so it soaks it up. Then, place the remaining croissant halves on another even layer on top. Pour the remaining custard on top. Cover with aluminum foil. Ideally, you want the croissant to soak up the custard for at least 30 minutes in the fridge, but I often make this the night before and leave it in the fridge overnight. If you leave it overnight, take it out 30 minutes before you'll bake it.
- Set the oven rack to the center position and preheat the oven to 375°F.
- Bake in the oven for about 45-50 minutes. If it starts to brown too quickly, you can make a loose tent with aluminum foil.
- Cool for a few minutes minutes and top with maple syrup, powdered sugar, berries, nuts or toppings of choice before serving.
Cup of Yum
Notes
- If you want a nice crumble topping: in a small bowl, combine ½ cup of all purpose flour, ½ cup of brown sugar, and ½ cup of unsalted butter along with ½ teaspoon cinnamon and ¼ teaspoon kosher salt. Use a fork to mash up the butter so it's all evenly mixed. You can also use a hand mixer if you're feeling adventurous! Sprinkle this on the croissants right before you bake. Delicious!
- This is great when made ahead of time and chilling it overnight really elevates the dish to a whole new level! Once cooked though, it can be reheated in an oven, air fryer or microwave oven, but I don't recommend freezing it.
- If you want a nice crumble topping: in a small bowl, combine ½ cup of all purpose flour, ½ cup of brown sugar, and ½ cup of unsalted butter along with ½ teaspoon cinnamon and ¼ teaspoon kosher salt. Use a fork to mash up the butter so it's all evenly mixed. You can also use a hand mixer if you're feeling adventurous! Sprinkle this on the croissants right before you bake. Delicious!
Nutrition Information
Calories
663kcal
(33%)
Carbohydrates
52g
(17%)
Protein
15g
(30%)
Fat
45g
(69%)
Saturated Fat
26g
(130%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
341mg
(114%)
Sodium
423mg
(18%)
Potassium
180mg
(5%)
Fiber
1g
(4%)
Sugar
19g
(38%)
Vitamin A
1719IU
(34%)
Vitamin C
1mg
(1%)
Calcium
141mg
(14%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 663
% Daily Value*
| Calories | 663kcal | 33% |
| Carbohydrates | 52g | 17% |
| Protein | 15g | 30% |
| Fat | 45g | 69% |
| Saturated Fat | 26g | 130% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 341mg | 114% |
| Sodium | 423mg | 18% |
| Potassium | 180mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 19g | 38% |
| Vitamin A | 1719IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 141mg | 14% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.