Sweet & Buttery Croissant French Toast Casserole Recipe
This croissant French toast casserole is sweet, buttery, and incredibly easy to make—perfect for brunch, holidays, or feeding a crowd. Flaky croissants soak up a rich vanilla custard, then bake to golden perfection with a soft, fluffy center and lightly crisp top. It’s a simple make-ahead breakfast casserole that delivers big flavor with minimal effort.
Equipment
- Large Mixing Bowl
- Whisk
- 9x13-inch baking dish
- Measuring cups and spoons
- Knife (for cutting croissants)
Ingredients
- 8-10 large croissants slightly stale works best
- 9 large eggs
- 1 cup whole milk
- 2 cups 1/2 & 1/2 cream
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 teaspoons vanilla extract
- 2 teaspoon cinnamon
- ¼ teaspoon salt
- 1 cup chopped pecans or walnuts
Instructions
- Prepare the Croissants - Cut the croissants into large chunks and place them evenly in your greased baking dish. Slightly stale croissants work best because they soak up more custard.
- Make the Custard Mixture - In a large bowl, whisk together the eggs, milk, 1/2 & 1/2 cream, sugars, vanilla, cinnamon, and salt until smooth. Mix in nuts.
- Combine - Pour the egg mixture evenly over the croissant pieces. Press down gently so all pieces soak up the liquid.
- Chill (Optional but Recommended) - Cover and refrigerate for at least 30 minutes—or overnight for the best results. This step transforms it into an overnight French toast casserole, enhancing flavor and texture.
- Bake - Preheat your oven to 350°F (175°C). Drizzle melted butter over the top and bake for 35–45 minutes until golden brown and set in the center.
- Serve - Let it cool slightly, then dust with powdered sugar and drizzle with maple syrup.
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