French Toast Croissant Casserole
French Toast Croissant Casserole is a comforting breakfast dish that’s perfect for holiday mornings or special occasions. Made with flaky croissants, soaked in a custard mixture and layered with fresh strawberries and blueberries, this casserole is not only delicious but also beautiful to feast your eyes on.
I love a good breakfast casserole, especially for holiday mornings, ready to pop in the oven for a delightly breakfast. We bought our croissants at Costco for this French Toast Croissant Casserole, but you can buy them anywhere! You do have the option to make the morning of, but we really feel it’s best made the night before, as it soaks up the egg mixture quite nicely.
French Toast Croissant Casserole
Baked to golden perfection in the morning, this French Toast casserole is an effortless way to indulge with guests and family alike. Finished with a dusting of powdered sugar, a dollop of whipped cream, and a drizzle of maple syrup, it’s a cozy, crowd-pleasing dish that makes any breakfast feel like a special occasion!
Why I love this recipe
- You can serve this anytime of the year, for any holiday!
- Great to make the night before.
- The perfect brunch breakfast casserole.
Gather these ingredients
- Croissants – cut in half lengthwise or 16 mini croissants (we buy at Trader Joe’s in the freezer section)
- Whole milk
- Vanilla extract
- Almond extract
- Eggs
- Light brown sugar – lightly packed
- Cinnamon – ground
- Nutmeg – ground
- Kosher salt
- Strawberries – but into ½ inch pieces
- Blueberries
- Powdered sugar – (for dusting the baked casserole)
- Maple syrup
Make the lightly sweetened whipped cream:
- Heavy whipping cream
- Vanilla extract
- Powdered sugar
How to make French Toast Croissant Casserole
- Butter a 9×13 inch baking dish. Set aside.
- Whisk together the milk, vanilla extract, almond extract, eggs, brown sugar, cinnamon, nutmeg, and salt in a large low-line bowel (easy for dippin a croissant). Make sure the croissants are cut in half.
- Dip croissant halves into the egg mixture until fully coated.
- Lay the dipped croissants into the prepared 9×13 inch dish, overlapping them until they are squeezed together.
- Pour the remaining egg mixture over the croissants, gently pressing down with your hands to absorb the liquid.
- Tuck about a ¾ cup (total) of strawberries and blueberries in between the croissants.
- Sprinkle the remaining berries over the top of the casserole.
- Cover the dish with plastic wrap and refrigerate for at least 2 hours? or overnight.
- Preheat the oven to 350 degrees F.
- Remove the casserole from the refrigerator 30 minutes before baking and let it stand at room temperature.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden brown. Allow to sit for 10 minutes (with foil back on to keep hot), before serving.
Tips & substitutions
- Add in orange zest and a little orange juice for a citrus kick!
- Can’t find strawberries in season? Use peaches (from a can is okay), raspberries or blackberries.
- Optional to leave out the almond extract, but we really love the flavor.
- Instead of the big croissants, you can use the small ones (get at Trader Joe’s in the freezer section).
- You don’t have to serve this dish with whipped cream–maple syrup is enough. But the cream adds a nice touch, especially for a holiday breakfast or brunch.
- Have leftover cream? Put it in your coffee!
Serving suggestions
Dust with powdered sugar and serve with a dab of whipped cream, and a drizzle of maple syrup.
Pair this FrenchToast Casserole with a savory quiche, a vibrant fruit salad, and a sparkling punch for a memorable Christmas brunch!
Storage
Store any leftovers in an airtight container in the refrigerator for up to three days.
Check out these other breakfast casseroles while you’re here
- Croque Monsieur Breakfast Casserole
- Overnight Monte Cristo Breakfast Casserole
- Best Sausage Breakfast Casserole
- Cinnamon Roll Casserole
Get the Recipe:
French Toast Croissant Casserole
Ingredients
- 8 large croissants, cut in half lengthwise or 16 mini croissants (we buy at Trader Joe’s in freezer section)
- 2 cups whole milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 7 eggs
- ½ cup light brown sugar, lightly packed
- ¾ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ teaspoon kosher salt
Toppings:
- 1 cup strawberries, cut into ½ inch pieces
- 1 cup blueberries
- Powdered sugar, for dusting baked casserole
- 1 cup maple syrup
Make lightly sweetened whipped cream:
- 1 cup heavy whipping cream
- 1 tsp vanilla
- ¼ cup powdered sugar
Equipment
Instructions
- Butter a 9×13 baking dish. Set aside.
- Whisk together the milk, vanilla extract, almond extract, eggs, brown sugar, cinnamon, nutmeg, and salt in a large low-line bowl (easy for dipping a croissant).
- Make sure the croissants are cut in half. Dip croissant halves into egg mixture until fully coated.
- Lay the croissants into a prepared 9×13 dish, overlapping them until they are squeezed together. Pour the remaining egg mixture over the croissants, gently pressing down with your hands to absorb.
- In between the croissants, tuck about 3/4 cup (total) of strawberries and blueberries in between the layers. Sprinkle the remaining berries over the top of the casserole. Cover the dish with plastic wrap and refrigerate for at least 2 and or up to overnight.
- Preheat the oven to 350 degrees F. Remove the casserole from the refrigerator 30 minutes before baking and let it stand at room temperature.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15-20 minutes until golden brown.
- Allow to sit for 10 minutes (with foil back on to keep hot), before serving.
- Dust with powdered sugar and serve with a dab of whipped cream, and a drizzle of maple syrup!
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
So yummy