This Croissant French Toast Bake is sweet and perfect for brunch! Flaky croissants soak up a creamy custard and bake into a soft casserole that's a little crispy around the edges.
Ideal for holidays, weekend brunch, and easy make-ahead breakfasts! My other favorite is a savory ham and cheese hashbrown casserole, and this is an AWESOME companion.
You can put this together so quickly and pop it in the oven, or make it overnight too. It's great because it's
I love love love to put cream cheese frosting and some candied walnuts (like I make for banana bread cinnamon rolls) on top for a cream cheese topped version.
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Why You'll Love This Recipe
- Taste: Cinnamon sugar, a hint of nutmeg and clove, and a creamy filling.
- Ease: As simple as cutting up the croissants, mixing the custard, and baking!
- Time: 10 minutes to prep the croissants and custard, 15 minutes to rest, and 45-50 minutes to bake.
📝 Ingredient Notes
- Croissants - you can use gluten free or regular. I use 8 large ones from Costco, but you can use 8-10 of your favorite bakery or store brand too.
- Brown Sugar - nice rich flavor that regular sugar just doesn't have!
- Whole milk - makes the custard nice and creamy without being too rich. It's a good protein boost too!
See the recipe card below for full information on ingredients and quantities.
✏️ Substitutions & Variations
- Plant based milk like soy milk will work as a substitute, but you'll need to make adjustments. I would add an extra egg or a Tablespoon of cornstarch to the mixture to make sure the custard thickens properly.
- Add chocolate chips! White, dark, semi-sweet, all are delicious.
- Add a cream cheese frosting or drizzle. I love cream cheese whipped cream on top!
🧑🍳 Instructions
- Step 1. Slice the croissants however you like. This could be in half lengthwise, this could be ripped or cubed in 1 inch pieces, this could be in ¼ths.
- Step 2. Mix together the milk, brown sugar, eggs, vanilla, cinnamon, and allspice in a bowl. Whisk for a good 1-2 minutes until the eggs are thoroughly broken up.
- Step 3. If croissant pieces are large, dip individual pieces in the custard before placing them in a 9x13 inch casserole pan.
- Step 4. Pour any remaining custard over croissants in pan. If the pieces are small or cubed, I just dump all of them in the pan and pour the custard mixture over them.
Tip
Large croissant pieces have a hard time soaking up the mixture if they're not dipped first!
- Step 5. Bake for 45-50 minutes. You can slice as many berries as your heart desires and sprinkle some powdered sugar on top if you like, then drizzle with syrup to serve!
Tip
If baking berries into the casserole, I'd use blueberries, blackberries, or raspberries. Strawberries become dried out baking in the oven and should be sliced on top fresh after baking.
📌 Troubleshooting
- Why is my French Toast Bake soggy? - not enough bake time or too much liquid. Make sure to add on 5-10 minutes if baking from the refrigerator.
- Why is it dry? Too much croissant to custard ratio, or overbaking.
❄️ Make Ahead, Store, Reheating Tips
To make overnight croissant french toast casserole:
- Mix together the custard and pour it over the croissant pieces.
- Press them down a bit with a spatula to help the liquid absorb. Don't smash them hard though.
- Cover and refrigerate overnight or a few hours until ready to bake.
- Bake when ready!
Safety Tip: Don't put a glass/ceramic pan straight from the refrigerator into a hot oven. It can shatter! Leave it to rest on the countertop while preheating the oven or put it into the oven while it's preheating.
Store: refrigerated for up to 4-5 days.
Reheat: in the oven covered with foil for 10-15 minutes at 350℉ or microwave until heated through.
❓Frequently Asked Questions
Yes. I've used both with similar results, and I honestly don't think one is superior, they're both good.
Good custard to croissant ratio, so that the croissants aren't bathing in custard, just soaked. Once they bake, the edges and bottom should crisp up a bit too.
Yes, just not with this recipe, which hasn't been tested without eggs.
🍽️ Serving Ideas
- With a brunch spread! With eggs, bacon, or biscuits and green chile sausage gravy.
- With sliced oranges, bananas, berries, or other favorite fruits.
- As a dessert, with chocolate syrup or caramel sauce like instant pot dulce de leche. YUM.
🥞 More Yummy Breakfast Recipes
Did You Try This Recipe? ⭐️⭐️⭐️⭐️⭐️ Make sure to leave a star rating and a comment below the recipe card. I love hearing from you, and it is so helpful to other readers! Better yet, share it with family and friends. Thank you!!
📝 Printable Recipe
Croissant French Toast Bake
Equipment
Ingredients
- 8 large croissants
- 2 cups whole milk
- ½ cup brown sugar
- 5 large eggs
- 2 teaspoons vanilla extract
- 1½ teaspoons cinnamon
- ¼ teaspoon allspice
- 1 cup berries of choice
- optional: powdered sugar and maple syrup to serve.
Instructions
- Slice the croissants however you like. This could be in half lengthwise,ripped or cubed in 1 inch pieces, or into ¼ ths.8 large croissants
- Mix together the milk, brown sugar, eggs, vanilla, cinnamon, and allspice in a bowl. Whisk for a good 1-2 minutes until the eggs are thoroughly broken up.2 cups whole milk, ½ cup brown sugar, 5 large eggs, 2 teaspoons vanilla extract , 1½ teaspoons cinnamon, ¼ teaspoon allspice
- If croissant pieces are large, dip individual pieces in the custard before placing them in a 9x13 inch baking pan.
- Pour any remaining custard over croissants in pan. If the pieces are small or cubed, just pour all of them in the pan and pour the custard mixture over them.Let rest for at least 15 minutes or overnight covered.
- Preheat the oven to 375℉. Bake for 45-50 minutes. You can slice as many berries as your heart desires and sprinkle some powdered sugar on top if you like, then drizzle with syrup to serve!1 cup berries of choice, optional: powdered sugar and maple syrup to serve.
Notes
Nutrition
Hi, I'm Sara!
Registered Nurse by day, food blogger by weekend. Perfect dip tester & snack quester. I love short walks on the beach and long naps. Sharing my love for food, one bite at a time.
Sara says
I've used nutmeg and allspice, both are delicious! So good with chocolate syrup too.