Croissant French Toast Casserole

Buttery croissants are baked in a lightly spiced egg custard. While the lower croissants soak up that delicious custard, the top layer of croissants become beautifully crispy while baking. This croissant casserole is perfect served with fresh berries and lashings of maple syrup.

Course Breakfast

Cuisine Breakfast

Keyword baked french toast, breakfast casserole, brunch recipes, french toast casserole

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 542kcal

Author Shannah Coe

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 9x13 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