FRENCH TOAST CASSEROLE WITH CROISSANTS
This French Toast Casserole with Croissants is rich, buttery, and custardy. Perfect for brunch or holiday mornings, it combines flaky croissants with a sweet egg mixture, baked to golden perfection for a crowd-pleasing breakfast treat.
Ingredients
- 6 –8 croissants torn into pieces
- 6 large eggs
- 2 cups milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- Optional: powdered sugar maple syrup, or fresh berries for serving
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Arrange Croissants: Place torn croissant pieces evenly in the prepared baking dish.
- Prepare Custard: In a bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt. Pour over croissants, pressing gently to soak.
- Optional Chill: Cover and refrigerate for 30 minutes to let croissants absorb the custard.
- Bake: Bake uncovered for 40–45 minutes until the top is golden and custard is set.
- Serve: Sprinkle with powdered sugar and serve with maple syrup or fresh berries.
Notes
- Make Ahead: Assemble the casserole the night before and refrigerate; bake in the morning.
- Customizing the Flavor: Add chocolate chips, nuts, or fruit layers for extra indulgence.
- Serving Suggestions: Serve warm with syrup, fresh fruit, or whipped cream.
- Allergy-Friendly Options: Use plant-based milk and egg alternatives for a vegan version.
- Storage Tips: Store leftovers in an airtight container in the fridge for up to 2 days; reheat gently in the oven.