Croissant French Toast Bake

 

An indulgent breakfast masterpiece that transforms buttery, flaky croissants into a luxurious French toast casserole. Torn croissants soak overnight in a rich custard infused with warm vanilla, cinnamon, and milk, allowing each piece to absorb the sweet, eggy mixture. When baked, the casserole puffs beautifully—crisp and caramelized on top while remaining gloriously tender and pudding-like beneath. The contrast between the croissants' buttery layers and the soft, custardy interior creates an irresistible texture that's even better than traditional French toast. A light dusting of powdered sugar and a drizzle of warm maple syrup finish this impressive dish that's perfect for special brunches, holiday mornings, or anytime you want to elevate a simple breakfast into something extraordinary. Make-ahead friendly and crowd-pleasing, this croissant French toast bake brings bakery-level decadence to your home kitchen.

Ingredients

• cooking spray
• 6 large eggs
• 1 cup milk
• 1/2 cup heavy cream
• 2 tablespoons brown sugar
• 2 teaspoons vanilla extract
• 2 teaspoons ground cinnamon
• 1/4 teaspoon salt
• 8 large croissants (about 1 1/4 pounds), halved horizontally
• confectioner's sugar, fresh berries, or maple syrup for serving

Instructions

1. Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously coat a 9x13-inch baking dish with nonstick cooking spray.
2. Whisk together eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt in a large bowl.
3. Dip each croissant half in the egg mixture until fully soaked.
4. Arrange dipped croissants in the prepared baking dish, overlapping as needed. Pour any remaining egg mixture over croissants.
5. Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 30 minutes.
6. Let stand 15 minutes before serving. Serve with desired toppings.

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