Croissant French Toast Casserole transforms day-off buttery croissants into a decadent bread pudding-style breakfast that’s crispy on top, custardy in the middle, and tasting absolutely irresistible. It’s the perfect make-ahead dish for holiday mornings or special brunches, with layers of buttery croissant soaked in vanilla-cinnamon custard that bakes into golden perfection!

Understanding Your Components

1. Croissants: Day-old or slightly stale croissants are actually ideal here – they soak up the custard without falling apart. The buttery, flaky layers create pockets that hold onto the custard beautifully. I use about 3-4 large croissants, cut into chunks. Don’t use fresh croissants as they’re too soft and will turn mushy. If your croissants are fresh, leave them out overnight to harden.
2. Custard Base: This is a rich mixture of eggs, whole milk, vanilla, and warm spices that transforms the croissants into something magical. The ratio is crucial – too much liquid and it’s soggy, too little and it’s dry. We’re using milk instead of cream to offset the richness of the buttery croissants. Brown sugar adds a deeper, caramel-like sweetness that complements the butter in the croissants perfectly.
3. Serving Components: This casserole is rich, so it benefits from bright accompaniments. Fresh berries add tartness and freshness while real maple syrup provides sweetness. Whipped cream or a dollop of crème fraîche adds a creamy touch to the dish.

Tips!

Stale croissants: make for the best french toast casserole! They hold their structure and soak up the custard so much better. If you don’t have day-old croissants, leave them out to harden overnight.

Let your croissant soak up the custard: give your croissants time to soak in the custard. This gives the casserole a better texture when baked.

Storage and Reheating Guide

• Assembled Casserole Storage: Keep unbaked casserole covered in the refrigerator for up to 24 hours before baking – perfect for make-ahead brunches
• Baked Casserole Storage: Cover and refrigerate leftovers for up to 4 days in an airtight container
• Reheating – Oven Method: Reheat covered at 325°F for 15-20 minutes until warmed through. This maintains the best texture.
• Reheating – Microwave: Individual portions can be microwaved for 45-60 seconds, though the topping won’t be as crispy
• Freezing: Freeze unbaked assembled casserole for up to 2 months. Thaw overnight in refrigerator and bake as directed, you might need to add an extra 10-15 minutes to baking time.
• Custard Storage: Store unused custard mixture refrigerated for up to 2 days

Make ahead tips:

• Full Overnight Prep: Assemble the entire casserole the night before, cover tightly, and refrigerate. Just pop it in the oven the next morning
• Custard Prep: Whisk together custard mixture up to 1 day ahead and refrigerate. Give it a good whisk before pouring over croissants.

Ingredients

3-4 large croissants
Mixed berries
Icing sugar, for dusting
Maple syrup
Whipped cream, for garnish

Custard: (you might need to adjust the amount of custard to make, depending on the number of croissants you’re using and the size of your baking pan)
3 eggs
2 cups milk
1/3 cup brown sugar
1 tbsp cinnamon
1 tsp vanilla extract
1/2 tsp salt

Method – How to make Croissant French Toast Casserole

1. Preheat your oven to 180C/350F.
2. Cut up your croissants into bite-sized pieces. Place the croissant pieces into a baking pan.
3. Place all the ingredients for your custard into a bowl and mix well until the mixture is homogenous. Pour the custard over your cut up croissants and let the croissants soak for at least 5 minutes or overnight if you’re preparing in advance. [tip: you might need to adjust the amount of custard you need to make, depending on the size of your croissants and the size of your baking pan. Ideally, you would want enough custard to cover 90% of the croissants]
4. Top with mixed berries and bake for 25-30 minutes or until the top is golden brown and crispy. Dust with icing sugar. Serve with maple syrup and whipped cream