Croissant French Toast Casserole

Why You’ll Love This Recipe

I love this recipe because it feels indulgent but is so easy to make. I can prep it quickly with ingredients I usually already have. The croissants soak up the custard beautifully, creating a creamy center and a crisp, caramelized top. It’s also incredibly versatile—sometimes I add fresh berries, a handful of nuts, or even chocolate chips. This dish works beautifully for weekend brunch, holidays, or anytime I want to impress with minimal effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 large day-old croissants, torn into pieces
6 large eggs
2 cups heavy cream (or whole milk)
1 cup brown sugar
2 teaspoons vanilla extract
1 teaspoon cinnamon

Directions

1. I start by preheating the oven to 350°F (175°C) and greasing a 9×13-inch baking dish to prevent sticking.

2. Then, I tear the croissants into chunks and spread them evenly in the dish.

3. In a mixing bowl, I whisk together the eggs, cream, brown sugar, vanilla, and cinnamon until it’s smooth and the sugar starts to dissolve.

4. I pour the custard mixture over the croissants, gently pressing the pieces down so they soak up the liquid.

5. I cover the dish with foil and bake it for 30 minutes, then uncover and bake another 15–20 minutes until the top turns golden and slightly crisp.

6. Once it’s out of the oven, I let it cool slightly, then serve it warm with maple syrup or a dusting of powdered sugar.

Servings and timing

This recipe makes 8 servings and takes a total of 1 hour and 5 minutes—15 minutes to prep and 50 minutes to bake.

Variations

When I want to switch it up, I add fresh blueberries or sliced bananas to the custard-soaked croissants before baking. Chopped pecans or walnuts add a nice crunch. For a dessert-like twist, I sometimes throw in a few dark chocolate chips. I’ve also tried it with a splash of orange zest or almond extract for a subtle flavor boost.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I pop a portion in the microwave for about 30–60 seconds or warm it in the oven at 300°F for 10 minutes. If I want to prep it ahead of time, I assemble the casserole the night before, cover it, and refrigerate it overnight. The next morning, it’s ready to bake.

FAQs

Can I use fresh croissants instead of day-old ones?

Yes, but I find day-old croissants soak up the custard better without becoming too soggy. If mine are fresh, I lightly toast them first.

What’s the best type of cream to use?

Heavy cream gives the richest texture, but I’ve also used whole milk or a mix of milk and cream for a lighter version.

Can I make this casserole ahead of time?

Definitely. I often assemble it the night before, then just bake it fresh in the morning. It’s great for holidays or early brunch plans.

Is it possible to make this dairy-free?

Yes, I’ve used almond milk and coconut milk with good results. Just make sure to use a dairy-free croissant and reduce the sugar if your milk is sweetened.

Can I freeze this casserole?

I can freeze baked portions wrapped tightly for up to a month. To reheat, I let them thaw overnight and warm them in the oven or microwave until hot.

Conclusion

Croissant French Toast Casserole is the kind of recipe I make when I want comfort and elegance all in one dish. It’s warm, soft, and sweet, with a hint of spice and the richness of custard-soaked croissants. Whether I’m making breakfast for a crowd or just treating myself, this is one dish I always come back to.

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