Croissant French Toast Bake

Croissant French toast bake is my favorite way to turn buttery croissants into a decadent breakfast or brunch centerpiece. The flaky croissants soak up a rich vanilla custard, then bake into a golden, pillowy dish with crisp edges and a soft, custardy interior. It’s perfect for slow weekend mornings, holiday brunches, or whenever I want to treat myself and others to something special.

Why You’ll Love This Recipe

What I love most about this croissant French toast bake is that it’s incredibly easy and indulgent at the same time. I don’t have to stand at the stove flipping slices—instead, I prepare everything in a baking dish and let the oven do the work. It’s also a great make-ahead recipe, so I can assemble it the night before and simply bake it in the morning. The croissants give it a rich, buttery texture that elevates the classic French toast into something really luxurious.

Ingredients

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

• Croissants (day-old or slightly stale works best)

• Eggs

• Whole milk

• Heavy cream

• Granulated sugar

• Brown sugar

• Vanilla extract

• Ground cinnamon

• Salt

• Butter (for greasing the baking dish)

• Powdered sugar or maple syrup (for serving)

• Fresh berries or whipped cream (optional toppings)

Directions

1. I start by buttering a 9×13-inch baking dish to prevent sticking.

2. I tear the croissants into large pieces and layer them in the dish.

3. In a mixing bowl, I whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, and salt until smooth.

4. I pour the custard mixture evenly over the croissants, gently pressing down to help them absorb the liquid.

5. I let the dish sit for at least 30 minutes at room temperature, or I cover and refrigerate it overnight if I’m making it ahead.

6. When ready to bake, I preheat the oven to 350°F (175°C).

7. I bake the dish uncovered for 40–45 minutes, until the top is golden brown and the custard is set.

8. After cooling for a few minutes, I dust it with powdered sugar or drizzle with maple syrup and serve with berries or whipped cream.

Servings and timing

This recipe serves 6–8 people. It takes about 15 minutes to prep and 40–45 minutes to bake. If I refrigerate it overnight, I let it come to room temperature for 15–20 minutes before baking.

Variations

I sometimes add chocolate chips or chopped nuts between the croissant layers for extra texture and flavor. For a fall twist, I mix in sliced apples and a pinch of nutmeg. When I want something a bit boozy, I splash in a little bourbon or rum to the custard. And for an even richer version, I use all heavy cream instead of milk and cream combined.

Storage/reheating

Leftovers keep well in the fridge for up to 3 days. I store them covered and reheat individual portions in the microwave or the oven at 325°F until warmed through. To keep the texture crisp on top, I prefer reheating in the oven.

FAQs

Can I make this ahead of time?

Yes, I often assemble it the night before and bake it in the morning. It gives the croissants more time to soak up the custard.

What kind of croissants should I use?

Day-old croissants work best—they hold their shape better and soak up more custard without falling apart.

Can I freeze this?

I can freeze the baked casserole after it cools. I wrap it well and freeze for up to 2 months. To reheat, I thaw it overnight and bake until heated through.

How do I know when it’s done baking?

I look for a golden brown top and a set custard. If I gently shake the dish, the center should no longer jiggle like liquid.

What toppings go well with this?

I like powdered sugar, maple syrup, whipped cream, or fresh berries. For a richer touch, I’ve even served it with a drizzle of caramel sauce.

Conclusion

Croissant French toast bake is my answer to effortless comfort and indulgence. It’s warm, soft, sweet, and buttery—everything I love in a special breakfast dish. Whether I’m hosting guests or just starting my day with something decadent, this recipe always hits the spot.

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