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Croissant French Toast Bake

Croissant French Toast Bake
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Easy breakfast bake with buttery croissants soaked in sweet custard. Crispy top with soft center, perfect for brunch.

Ingredients

Scale
  • 4 large day old croissants, torn into smaller pieces
  • 4 large eggs, at room temperature
  • 3/4 cup milk, at room temperature
  • 1/4 cup heavy cream, at room temperature
  • 1/2 cup granulated sugar
  • 2 tablespoons butter, melted (plus more for pan)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 350°F and prepare a 9-inch pie plate by spreading butter all over it. Set aside.
  2. In a medium bowl, whisk together eggs, milk, heavy cream, granulated sugar, melted butter, vanilla, cinnamon, and salt until smooth.
  3. Add torn croissant pieces to the custard mixture and gently fold until all pieces are thoroughly soaked. Let sit for 5 minutes.
  4. Transfer the soaked croissant mixture into the buttered pie plate, spreading evenly and pressing down gently.
  5. Bake in preheated oven for 35-40 minutes until edges are golden brown and center is set.
  6. Remove from oven and let cool for 10 minutes before serving. Top with powdered sugar, berries, whipped cream, or maple syrup as desired.

Notes

  • Day-old croissants are crucial for best texture – they hold their shape better and create perfect contrast between crispy top and soft center.
  • Can be assembled the night before, refrigerated, then baked in the morning for easy entertaining.
  • Let come to room temperature 30 minutes before baking if refrigerated overnight.

Nutrition

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