Croissant French Toast Casserole
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Make breakfast or brunch easy with this croissant French toast casserole. It has everything you love about traditional French toast but using croissants instead of regular bread and it is baked all in one pan.
This croissant French toast casserole is so easy to prepare, and makes the perfect breakfast or brunch. It’s always an impressive crowd pleaser!
Each year, I make a casserole for Christmas morning. I like to choose something that doesn’t require a lot of effort but that I know everyone will love. This croissant French toast casserole checks all the boxes.
Ingredients to Make French Toast Casserole
- Milk – This recipe is best made with whole fat milk, however lower fat varieties of milk could instead be used, although this may affect the texture and flavor of the baked casserole slightly.
- Heavy cream – Use whole fat heavy cream. The heavy cream could be omitted, and the whole milk increased to 2 1/2 cups.
- Eggs – 6 large sized eggs were used in this recipe.
- Granulated sugar – The granulated sugar could be substituted with 1/2 cup brown sugar.
- Vanilla extract – I love bourbon vanilla extract in this recipe but regular vanilla extract works great too.
- Ground cinnamon – The ground cinnamon adds a lovely lightly spiced flavor to the casserole, however it could be reduced or omitted if desired.
- Ground nutmeg
- Salt – Salt may seem odd here but it gives a needed balance with the other flavors.
- Croissants – While 6 large sized croissants were used in this recipe, the amount of croissants required will depend on the size of the croissants used.
How to Make Croissant French Toast Casserole
Making this breakfast casserole is so easy and requires minimal prep work. You’ll need a large mixing bowl, 9×13 baking dish, and a whisk to whip up this easy breakfast recipe. From there, it is as easy as mix, pour, and bake!
I used fresh strawberries, blueberries and maple syrup in this recipe but this French toast casserole is perfect served with any of your favorite French toast toppings.
Other Great Breakfast Casserole Recipe
If you love this breakfast casserole recipe, be sure to check out these other great options for breakfast or brunch!
- Sheet Pan Breakfast
- Meat Lovers Breakfast Casserole
- Southwestern Egg Bake
- Pumpkin Overnight French Toast Bake
- Sausage Egg Casserole
Croissant French Toast Casserole
Ingredients
- 2 cups whole milk
- 1/2 cup heavy cream
- 6 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 large croissants chopped into chunks
For Serving
- Fresh strawberries sliced
- Fresh blueberries
- Maple syrup
Instructions
- Preheat oven to 375 degrees Fahrenheit.
- In a large mixing bowl, combine the milk, heavy cream, eggs, granulated sugar, vanilla extract, ground cinnamon, ground nutmeg, and salt. Whisk until well combined. Set aside.2 cups whole milk, 1/2 cup heavy cream, 6 large eggs, 1/2 cup granulated sugar, 1 teaspoon vanilla extract, 3/4 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon salt
- Butter a 9×13 inch baking dish. Arrange the croissant pieces in the base of the baking dish. Pour the egg mixture over the croissant pieces.6 large croissants
- Cover the baking dish with foil, and bake, in preheated oven, for 30 minutes. Remove the foil and bake for a further 10 minutes, or until the egg mixture has set and the top of the casserole is golden in color.
- Serve while warm with fresh strawberries, blueberries, and maple syrup.Fresh strawberries, Fresh blueberries, Maple syrup
Notes
- Instead of chopping the croissants into pieces, they could be sliced in half and arranged in the baking dish before continuing with the recipe as directed.
- Brioche bread would be a good substitute for the croissants.
- The casserole is cooked through when the custard mixture has set and is no longer liquid.
- Store the baked casserole in an airtight container in the fridge for up to 3 days. Reheat using the microwave or oven.
- The cooked casserole is suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating according to the above directions.
Nutrition
Made this the other night for a “breakfast for dinner”. Flavor was amazing. I let the bread soak in the egg/milk/cinnamon mixture in the fridge about 1-2 hours before I cooked it. Will make again!
That sounds absolutely decadent—I love how croissants add such a buttery, flaky richness compared to regular bread in a French toast bake. It’s one of those dishes that feels fancy but is actually super comforting, especially for brunch or holidays. In a way, it reminds me of Black Friday Tarjouskey, where you take something classic and discover an upgraded version that feels like a real treat. Do you usually go for sweet toppings like berries and syrup, or do you prefer a more subtle, less-sweet twist? https://blackfridayy.fi/