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4 from 1 vote
A top down view of a dish of French Toast Croissants Casserole dusted with powdered sugar and topped with fresh blueberries and strawberries.
Print Recipe
French Toast Croissant Casserole
Prep Time
15 mins
Cook Time
45 mins
Soak for
30 mins
Total Time
1 hr 30 mins
 

My French Toast Croissant Casserole is a custardy brunch easy to make ahead- loaded with maple, fresh berries, and buttery, flaky croissants.

Servings: 8 servings
Author: Gemma Stafford
Ingredients
  • 5 large day-old croissants
  • 6 large eggs , at room temperature
  • 2 cups (16 fl oz/480 ml) whole milk
  • ½ cup (3 oz/85 g) dark brown sugar
  • 2 teaspoons lemon zest
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • Powdered sugar , for dusting
  • Fresh berries and pure maple syrup , for serving
Instructions

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

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

  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.

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

  5. Remove the foil and continue baking for another 15-20 minutes, until the custard is set and the croissants are golden and crispy.

  6. Dust with powdered sugar and serve while still hot with fresh berries and maple syrup. Store leftovers covered in the fridge for up to 3 days.