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two pieces of croissant French toast bake on a white plate with a fork
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Croissant French Toast Bake

This easy Croissant French Toast Bake made with buttery, flaky croissants soaked in a creamy vanilla custard is perfect for a weekend, holiday or special occasion breakfast or brunch...and you can even make it ahead!
Prep Time10 minutes
Cook Time40 minutes
Soak Time and Resting Time40 minutes
Total Time1 hour 30 minutes
Servings: 4 to 6
Estimated Calories: 494
Author: Michelle

Ingredients

  • cooking spray
  • 6 cups large croissant pieces, about 2-inch pieces, preferably day old or slightly stale
  • 4 large eggs
  • ¾ cup whole milk
  • ¾ cup heavy cream
  • 1 tablespoon light brown sugar
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • desired toppings, such as butter and warm maple syrup or powdered sugar

Instructions

  • Preheat the oven to 350°F.
  • Spray an 8x8x2-inch baking dish with cooking spray (bottom and sides).
  • Place the croissant pieces in the baking dish.
  • In a large bowl, whisk together the eggs, milk, heavy cream, light brown sugar, vanilla extract, and salt until well combined.
  • Pour the egg mixture over the croissant pieces in the baking dish.
  • Let sit for 30 minutes to allow the croissants to soak up the egg mixture, occasionally gently pressing the croissant pieces down into the egg mixture with the back of a spoon so that there are no dry pieces.
  • Bake for 35 to 40 minutes or until the eggs are set and the top is golden brown and crisp.
    To test for doneness: Insert a knife into the middle of the casserole. If it comes out clean without any liquid egg mixture on it, it's done. If there is liquid egg mixture on it, it needs more time; continue baking.
  • Let rest for 5 to 10 minutes, then slice and serve with your desired toppings.
    The casserole will be puffy when it comes out of the oven but will start to deflate as it cools; this is normal.

Recipe Notes

  • If all you've got are fresh croissants and you're in a hurry to make this casserole, you can definitely use them with excellent results (I have and, honestly, there wasn't a major difference!).
  • Once cooled, cover any leftovers or put them in an airtight container and store them in the refrigerator for up to 3 to 4 days.
  • To make ahead: The night before, assemble the casserole as per the recipe then cover and put in the refrigerator overnight.
    • In the morning, take it out of the fridge and let it sit at room temperature to take the chill off for 30 minutes while you preheat the oven, then bake.
    • Since it's cold, you may need to increase the baking time. If the top is getting too dark but the custard still needs time to set, tent with foil for the remainder of the baking time.
  • Estimated calories shown do not include any toppings, such as butter, maple syrup or powdered sugar.
  • If divided into 6 smaller servings, the estimated calories per serving would be 330.
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