Croissant French Toast Bake
This croissant french toast bake is the perfect blend of rich, custardy interiors with a golden, crispy top. Packed with berries, it’s a delightful and indulgent breakfast or brunch treat!
Ingredients
- 8 large croissants, cut in half lengthwise
- 2 cups half and half or whole milk
- 1 teaspoon pure vanilla extract
- 6 large eggs
- 1/2 cup light brown sugar, lightly packed
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon kosher salt
- 1 cup strawberries, cut into 3/4- to 1-inch pieces
- 1 cup blueberries
- Powdered sugar for dusting (optional)
- Lightly-sweetened whipped cream for serving (optional)
- 1 cup pure maple syrup
- 1 tablespoon dark rum
Instructions
- Butter a 4- to 5-quart rectangular or oval baking dish and set it aside.
- In a large bowl, whisk together the half and half, vanilla, eggs, brown sugar, cinnamon, nutmeg, and salt until smooth.
- Dip each croissant half into the mixture, ensuring it’s fully coated, and arrange them in the prepared dish in an overlapping pattern.
- Pour any remaining custard mixture over the croissants, pressing gently to help them absorb the liquid.
- Tuck about 3/4 cup total of the strawberries and blueberries between layers of croissants, then sprinkle the remaining berries over the top.
- Cover with plastic wrap or a lid, and refrigerate for at least 2 hours or overnight.
- Preheat your oven to 350°F. Remove the casserole from the fridge 30 minutes before baking to let it come to room temperature.
- Bake covered with foil or the dish’s lid for 30 minutes. Remove the cover and continue baking for 15–20 minutes, until puffed and golden on top.
- Let the casserole rest for 10 minutes before serving. Dust with powdered sugar, slice into wedges, and serve with whipped cream and/or warm maple syrup mixed with dark rum.
Notes
Customize for different diets: Use gluten-free croissants for celiac-friendly options or flaxseed eggs and plant-based milk for vegan adaptations. Stale croissants absorb custard better!