French Toast Casserole with Croissants is a decadent and satisfying breakfast dish that’s perfect for special occasions or a cozy weekend brunch. Made with buttery croissants and a rich custard, this casserole is a delightful twist on traditional French toast. It’s easy to prepare and can even be assembled the night before, making your mornings stress-free and delicious.
Ingredients
- 6 large croissants (preferably day-old), sliced in half
- 6 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans (optional)
- Powdered sugar, for garnish
- Maple syrup, for serving
Instructions
- Prepare the Baking Dish: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray.
- Layer the Croissants: Arrange the sliced croissants in the prepared baking dish, overlapping slightly for a rustic look.
- Make the Custard: In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and salt until smooth and well combined.
- Pour the Custard: Slowly pour the custard mixture over the croissants, ensuring all pieces are soaked. Gently press down with a spatula to help the croissants absorb the custard.
- Add Toppings (Optional): Sprinkle chopped pecans over the top for added crunch and flavor.
- Bake the Casserole: Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 20-25 minutes, or until the top is golden brown and the custard is set.
- Cool and Serve: Let the casserole cool for about 10 minutes. Dust with powdered sugar and serve with warm maple syrup.
Serving and Storage Tips
- Serving Suggestions: This casserole pairs wonderfully with fresh fruit, whipped cream, or a dollop of Greek yogurt for a balanced meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or oven until warmed through.
- Make-Ahead Option: Assemble the casserole the night before and store it in the fridge. Bake it fresh the next morning for an effortless breakfast.
FAQs
1. Can I use fresh croissants instead of day-old ones?
Yes, but day-old croissants absorb the custard better, resulting in a creamier texture. If using fresh croissants, consider toasting them lightly to mimic the texture of day-old bread.
2. Can I substitute milk alternatives for whole milk?
Absolutely! You can use almond milk, oat milk, or any other milk alternative, though it may slightly alter the flavor and richness.
3. What if I don’t have heavy cream?
You can replace heavy cream with half-and-half or use an extra cup of whole milk. The casserole will still be delicious, though slightly less rich.
4. Can I freeze French Toast Casserole?
Yes, you can freeze the baked casserole. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 2 months. Reheat in the oven until heated through before serving.
French Toast Casserole With Croissants
This indulgent French Toast Croissant Casserole features layers of buttery croissants soaked in a spiced custard, baked to golden perfection. It’s an excellent choice for holiday mornings or weekend brunches, offering a sweet and satisfying start to your day.
Ingredients
- 6 large croissants, preferably day-old, cut into halves or large chunks
- 6 large eggs
- 1½ cups half-and-half or whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup packed brown sugar
- ¼ cup chopped pecans (optional)
- Powdered sugar, for dusting
- Fresh berries, for serving
- Maple syrup, for serving
Instructions
- Prepare the Custard:
- In a large mixing bowl, whisk together the eggs, half-and-half, heavy cream, granulated sugar, vanilla extract, cinnamon, nutmeg, and salt until well combined.
- Assemble the Casserole:
- Lightly grease a 9×13-inch baking dish with butter or non-stick spray.
- Arrange the croissant halves or chunks in the baking dish.
- Pour the custard mixture evenly over the croissants, ensuring all pieces are well coated. Gently press down on the croissants to help them absorb the custard.
- Add Toppings:
- Sprinkle the brown sugar and chopped pecans (if using) over the top of the casserole.
- Soak:
- Cover the baking dish with plastic wrap or foil and refrigerate for at least 2 hours, or overnight, to allow the croissants to fully absorb the custard.
- Bake:
- Preheat the oven to 350°F (175°C).
- Remove the casserole from the refrigerator and let it sit at room temperature for about 30 minutes.
- Bake, uncovered, for 35-40 minutes, or until the custard is set and the top is golden brown. If the top browns too quickly, tent with foil during the last 10 minutes of baking.
- Serve:
- Allow the casserole to cool for about 10 minutes before serving.
- Dust with powdered sugar and serve with fresh berries and warm maple syrup.
Notes
- Using day-old croissants helps them absorb the custard better without becoming too soggy.
- For a slightly boozy flavor, consider adding a tablespoon of bourbon or Grand Marnier to the custard mixture.
- This casserole can be prepared the night before and baked in the morning, making it convenient for entertaining.