croissant french toast casserole
This Croissant French Toast Casserole transforms flaky, buttery croissants into a decadent breakfast dish. Perfect for brunch gatherings or family breakfasts, it's easy to prepare ahead of time and bake when ready to serve.
Equipment
- 1 9x13-inch baking dish
- 1 mixing bowl
- 1 whisk
- 1 knife or pastry cutter
- 1 set measuring cups and spoons
- 1 aluminum foil
Ingredients
- 8 large croissants About 10 ounces total.
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- ½ cup granulated sugar
- 1 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup chocolate chips Optional.
- powdered sugar For serving, optional.
- maple syrup For serving, optional.
Instructions
- Preheat your oven to 350°F (175°C).
- Cut the croissants into quarters and arrange them evenly in a greased 9x13-inch baking dish.
- In a mixing bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
- Pour the egg mixture evenly over the croissant pieces, pressing down slightly to ensure they are soaked.
- If using, sprinkle chocolate chips over the top of the mixture.
- Cover the baking dish with aluminum foil and let it sit for at least 30 minutes, allowing the croissants to soak up the custard (or refrigerate overnight for best results).
- Bake covered for 30 minutes, then remove the foil and bake for an additional 15 minutes, or until the top is golden brown and the center is set.
- Let it cool for a few minutes before serving. Dust with powdered sugar if desired and serve with maple syrup.
Notes
You can customize this recipe by adding fresh fruits like berries or bananas before baking. For a little added flavor, consider incorporating a splash of orange or almond extract in the custard mixture. This casserole can be made a day ahead and stored in the refrigerator until ready to bake; just add an extra 5-10 minutes to the baking time.