croissant french toast casserole
This delicious Croissant French Toast Casserole blends the flaky goodness of croissants with a rich custard mixture, baked to perfection. It makes for a delightful brunch dish or a sweet breakfast treat, perfect for serving a crowd.
Equipment
- 1 large mixing bowl
- 1 whisk
- 1 9x13-inch baking dish
- 1 measuring cups and spoons
- 1 aluminum foil
Ingredients
- 8 large croissants Approximately 16 oz.
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup maple syrup For serving.
- optional powdered sugar For serving.
- optional fresh berries For serving.
Instructions
- Preheat the oven to 350°F (175°C) and grease the baking dish with butter or non-stick spray.
- Tear the croissants into bite-sized pieces and evenly distribute them in the prepared baking dish.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until well combined.
- Pour the custard mixture over the torn croissants, ensuring all pieces are soaked. Gently press down on the croissants to help them absorb the mixture.
- Cover the dish with aluminum foil and let it sit for about 15 minutes to soak into the croissants, or refrigerate for up to overnight for deeper flavor.
- Remove the foil and bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Allow the casserole to cool for a few minutes before serving.
- Serve warm with maple syrup drizzled on top, and optionally sprinkle powdered sugar and fresh berries.
Notes
For added flavor, consider mixing in chocolate chips or dried fruit before baking.
This dish can be made ahead of time and refrigerated overnight, making it a great choice for brunch gatherings. Just add a few extra minutes to the baking time if baking straight from the refrigerator.