French Toast Croissant Casserole

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Hi Bold Bakers!

WHY YOU’LL LOVE THIS RECIPE: Luscious French Toast Croissant Casserole delivers your favorite breakfast flavors in an irresistible toasty-warm bake perfect for family breakfast or a festive brunch. Spoon through the crispy, flaky top into a decadently custardy center. Deliciously indulgent! 

• Crowd Pleaser: Everyone loves buttery croissants, maple vanilla flavors, and juicy berries.
• Easiest French Toast: So much quicker than cooking individual slices of bread!
• Basic Ingredients: This recipe uses mainly kitchen staples—you just have to buy the croissants.
• Make Ahead: This one-bowl, hands-off recipe can be assembled up to 8 hours in advance.
• Perfect for a Party! Not only does this golden-brown casserole look great, it’s also generously sized, especially when part of a buffet. And it’s easy to make two if you have lots of mouths to feed.

The warmly sweet and wonderfully homey flavors of brown sugar and maple syrup are beloved, and after you enjoy this French toast bake you’ll also love my Crunchy Maple Cookies, Canadian Butter Tarts, Maple Pecan Blondies, and Microwave Caramel Popcorn!

I adore a freshly baked sweet breakfast casserole. I’ve made many, but this is my first time using croissants. The extra butter in the dough just makes the dish over-the-top special. I decided to add lemon zest to the custard, and it really brightens up the dish and complements the berries. When baking this dish know it should still have a little jiggle in the middle—that will ensure it’s still custardy on the inside. Just like when baking a traditional custard, you bake until there’s a slightly wobble in center. Remember that when you take it out of the oven and it settles, the eggs will continue to cook.

Table of Contents

• What is French Toast Croissant Casserole?
• Tools You Need
• Key Ingredients and Substitutes
• How to Make French Toast Croissant Casserole
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• FAQs
• More Breakfast and Brunch Recipes

What is French Toast Croissant Casserole?

• French Toast Croissant Casserole is a baked breakfast dish where torn or halved croissants are soaked in a rich custard made from eggs, milk (or cream), sugar, vanilla, and warm spices like cinnamon. The mixture is poured over the croissants and baked until golden on top and custardy in the center.
  • Buttery Texture: The croissants’ flaky layers soak up the custard beautifully without getting mushy.
  • Rich Flavor: A rich, just-sweet enough mixture of egg, whole milk, dark brown sugar, and vanilla is poured over the croissants.
  • Versatile Toppings: dusted with powdered sugar, and topped with berries and syrup.

• Because they’re buttery and flaky, croissants provide French toast casserole with rich flavor and unbeatable texture. Using day-old croissants ensures a tender but not soggy texture.
• Soaking day-old or stale bread in egg is an ancient way to revive bread that’s lost its softness. French toast, or pain perdu (“lost bread”), evolved into a casserole-style dish in the 20th century, popular for its ease and make-ahead convenience.

Tools You Need

• Mixing bowls
• Measuring spoons
• Measuring cups
• Measuring jugs
• Kitchen scale (optional)
• Bread knife
• 4-quart (4-liter) baking dish
• Whisk
• Foil

Key Ingredients and Substitutes

Butter

• Use butter to grease the pan to keep this croissant French toast casserole from sticking.
• The butter also adds flavor and makes the outside of the casserole wonderfully golden-brown and crispy.

Croissants

• Layered croissants, made with buttery laminated dough, create delicate layers in the casserole.
• I use larger croissants because they usually have more actual dough volume and less air than mini croissants. This means they will soak up more custard.
• If you only have small croissants, you can use those instead.
• Substitute: If you don’t have croissants, use 4.5 cups of cubed day-old or dried-out challah bread or brioche bread.
  • You won’t get the same flakiness as with the croissant casserole, but it will still taste great!

Eggs

• Eggs give the custard a rich flavor and bind the mixture together.
• Additionally, eggs give this breakfast casserole rich flavor and a golden color.
• Warm up your eggs to room temp if they’re right from the fridge. Here are my easy tips to Get Room Temperature Eggs.
• Substitute: Instead of eggs, you can use silken tofu (use 1/4 cup (2 oz/57 ml) per egg; 1 1/2 cups (12.6 oz/360 ml.
  • For more egg substitutes, please see my 12 Best Egg Substitutes for Baking.

Whole milk

• Whole milk gives this croissant casserole creaminess and a touch of sweetness.
• For the best results, be sure to use whole milk with a fat content of at least 3.25%.
• Substitute: You can use an equal amount of half-and-half, which will make the French toast casserole more custardy.
  • Alternatively, use an equal amount of full-fat oat milk.

Dark brown sugar

• Dark brown sugar sweetens this breakfast casserole and gives it a lovely hint of caramel.
• Because dark brown sugar has more moisture than white sugar, it contributes to the lovely soft center.
• Make your own brown sugar with my quick recipe.
• Substitute: You can use light brown sugar here.

Lemon zest

• Lemon zest gives a fresh citrus accent that balances out this dish’s rich sweetness.
• Substitute: Alternatively, use the same amount of orange zest

Vanilla extract

• Vanilla extract enhances the custard, adding warm sweetness and a floral note.
• Substitute: You can use vanilla bean paste.

Salt

• Salt is essential to bring out the flavors and balance the sweetness. Please don’t skip it, or your French toast croissant bake will taste flat.

Powdered sugar

• A sweet dusting of powdered sugar is the perfect finishing touch.
• If you don’t have any,  here’s how to quickly make powdered sugar.

Berries

• Berries add a punch of juicy, bright fruity flavor, which pairs gorgeously with the custard.
• Fresh or frozen berries are fine. If you’re using frozen, thaw them in a colander and drain the extra juices before using.
• Substitute: Any mix of strawberries, blueberries, blackberries, or raspberries works well here.

Maple syrup

• Maple syrup adds a warm, earthy sweetness to the croissant French toast casserole.
• The maple syrup also sweetens the casserole.
• Substitute: You could also use honey to drizzle on top.

How to Make French Toast Croissant Casserole

Prepare the croissants and custard mixture

1. Arrange the croissants: Slice the croissants in half lengthways and arrange them in a buttered 4-quart (4 liter) baking dish.

2. Mix the custard: In a large bowl, whisk together the eggs, milk, brown sugar, lemon zest, vanilla extract, and salt, then pour over the croissants.

Rest

3. Let rest for a minimum of 30 minutes on the counter (or in the refrigerator for up to 8 hours) to allow the croissants to absorb all of the custard.

Bake and serve

4. Prepare to bake: Preheat the oven to 350°F (180°C), then cover the casserole with foil and bake for 30 minutes.

5. Finish baking: Remove the foil and continue baking for another 15-20 minutes, until the custard is set and the croissants are golden and crispy.
6. Serve: Dust with powdered sugar and serve while still hot with fresh berries and maple syrup.

Gemma’s Pro Chef Tips

• Day-old is best: Be sure that your croissants are a day or two old, as they will better absorb the custard if so.
• Drying tip: If your croissants are very fresh, you can dry them out in the oven: cut them in half and place them on a baking sheet. Bake them at 250°F (120°C) for 15-20 minutes. Let cool before proceeding.
• Croissant size: We made this recipe with large Costco-sized croissants. If yours are small, use 8 croissants.
• Ample soaking time: Be sure to leave time to let the croissants soak up the custard before you bake this casserole,  because the custard will set before it absorbs in the oven.
• Fruit option: Instead of berries, you can serve this with any fresh seasonal fruit.  We love this with fresh peaches in the summer!

Make Ahead and Storage Instructions

• Make Ahead Tips:
• Let your croissants dry out for a day or two before baking.
• This croissant French toast bake can be made a day ahead of time:
  • Assemble the casserole, cover well with cling wrap, and refrigerate for up to 12 hours.
  • Before baking, take the casserole from the fridge and let it sit at room temperature.
• How to Store Leftovers: Refrigerate leftover breakfast casserole covered well or in an airtight container for up to 3 days.

FAQs

How do I ensure my croissant French toast bake has the perfect texture?

• Using day-old, slightly stale croissants is crucial, as they will absorb the custard without falling apart.
• Press the croissants gently into the custard mixture so that the custard is absorbed evenly.
• If your casserole is getting too brown before the custard is set, tent it with a piece of aluminum foil.

Flavorful mix-ins and toppings.

• Add a splash of Irish cream to the custard.
• Dollop in some cream cheese to taste before baking, and sprinkle with cinnamon.
• Mix in bittersweet chocolate chips, milk chocolate chips, or white chocolate chips. Just add a sprinkle or use more, depending on how chocolatey you like it.
• Swirl in a few tablespoons of Nutella before baking.
• Drizzle the finished French toast bake with caramel sauce.
• Serve with whipped cream, ice cream, or yogurt.

Can I make this croissant French toast casserole without eggs?

• Yes, you can make this croissant French toast casserole without eggs.
• Silken tofu would be a good substitute here. Substitute 1/4 cup (60 g/2.1 oz) of silken tofu for each egg.
• For more egg substitutes, check out my guide, 12 Best Egg Substitutes in Baking and How to Use Them.

More Breakfast and Brunch Recipes

• Make-Ahead Breakfast Casserole
• Pulled Pork Pancakes
• Maple Bacon Mug
• Bacon and Cheddar Cornmeal Waffles
• Complete Breakfast Tart

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