Croissant French Toast Bake

Pouring syrup over baked croissant slice on plate.

5 from 1 vote

This Croissant French Toast Bake is sweet and perfect for brunch! Flaky croissants soak up a sweet custard and bake into a soft casserole that's a little crispy around the edges.

Prep Time15

Cook Time45

Total Time1

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegetarian

Servings:

Calories: 375kcal

Author: Sara Syphus Smith

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.

US Customary - Metric

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

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.

Nutrition