This Croissant French Toast Bake is simple and deliciously decadent. Brown sugar, cinnamon and nutmeg soaked croissants are sprinkled with cinnamon sugar and baked until fluffy with a crackly sugar crust. Dust with powdered sugar, drizzle with maple syrup and serve with fresh berries. A stunning breakfast (or brunch!) for feeding a small crowd. Yields 8 servings.
I love a good Brunch.
A mixture of sweet and savory goodies all laid out in a smorgasbord of breakfast heaven. I live for filling my plate with a little (or a lot) of each and everything. One thing I love to make for brunch is this croissant french toast bake. Croissants baked in a brown sugar, cinnamon and nutmeg custard with a cinnamon sugar crusted top? sign me up!
I promise you it’s ridiculously easy, yet so pretty and definitely a crowd pleaser!
I mean just look at it.
To Make This Croissant French Toast Bake You Will Need:
- large all-butter croissants – preferably stale
- half & half (or use equal parts heavy cream and whole milk)
- pure vanilla extract
- brown sugar
- fine salt – sea salt or Himalayan
- cinnamon sugar
- powdered sugar – for serving
- maple syrup – for serving
- fresh berries – for serving
Start by generously greasing a 9×13 casserole dish with butter.
Stale croissants really soak up the egg mixture better than fresh moist croissants. Therefore, the day before I will set them out, uncovered and they will stale over time.
Cut the large croissants in half horizontally and placing the bottom halves, overlapping a bit, into the prepared baking dish.
In a mixing bowl, preferably with a spout, add 2 cups half & half, crack in 5 large eggs and add 1 tablespoon vanilla extract. Then measure and add 1/2 cup dark brown sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg and 1/2 teaspoon fine salt.
Whisk well until incorporated.
Pour half of the egg mixture over top of the bottom halves of the croissants.
Arrange the top halves, overlapping a little to fill the pan.
Pour the remaining egg mixture top of the croissants.
Be sure to cover the top evenly.
This already smells incredible.
Lastly sprinkle the top with 2 tablespoons cinnamon sugar.
Cover the baking dish tightly with aluminum foil and let this sit on the counter for 1 hour.
Position an oven rack in the lower third of your oven and preheat to 350°
Bake (covered) for 35 minutes, rotating the pan halfway to ensure even baking. Uncover and continue to bake for 13 to 14 minutes or until puffed up, the middle is set and the top is golden brown.
The cinnamon sugar gives this French toast casserole and deliciously crisp exterior that is to die for.
Making This Croissant French Toast In Advance:
Alternatively, you can make this the evening before. Follow the same steps (up until sprinkling the cinnamon sugar over top) and refrigerate over night. Remove from the fridge 30 to 40 minutes prior to baking and sprinkle with the cinnamon sugar. Bake as directed.
Once baked, allow the croissant French toast casserole to cool for 8 to 10 minutes before serving.
Top with fresh berries, dust with powdered sugar and drizzle with pure maple syrup.
The cinnamon sugar crusted top is a delicious contrast to the custardy French toast.
Croissant French Toast Bake
- 8 large croissants (preferably stale ), or enough to fit 9x13 casserole
- 1 tablespoon butter
- 5 large eggs
- 2 cups half & half, or sub with equal parts heavy cream and whole milk
- 1/2 cup dark brown sugar
- 1 tablespoon pure vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 tablespoons cinnamon sugar
- maple syrup, for serving
PREP THE DAY BEFORE:
- Set out croissants uncovered to stale if not stale already.
TO MAKE THE CROISSANT FRENCH TOAST BAKE:
- Grease a 9x13 baking dish with butter.
- Cut croissants in half horizontally. Arrange the bottom halves, slightly overlapping, in the bottom of the casserole.
- In a mixing bowl (preferrably with a spout) pour in half & half, crack in the eggs, and measure and add vanilla. Add brown sugar, cinnamon and nutmeg. Whisk thoroughly to combine.
- Pour half (1¾ cups) over top of the first layer of croissants.
- Next arrange the top halves of the croissants, slightly overlapping on top of the bottom halves. Pour the remaining egg mixture evenly over top.Sprinkle with cinnamon sugar.
- Cover and let sit on the counter for 1 hour to absorb as much of the liquids as possible.
- Position an oven rack in the lower third of your oven and preheat your oven to 350°
- Bake (covered) on the middle rack (of your preheated oven) for 35 minutes, rotating halfway through baking.
- Uncover and continue baking for 12 to 14 more minutes, rotate halfway to ensure even browning. The casserole should be fluffy, set in the middle and golden brown.Watch carefully to avoid the top of the French toast bake from getting too dark.
- Let cool for 10 minutes before serving.
- Serve with fresh berries, a dusting of powdered sugar and maple syrup.
IF MAKING IN ADVANCE:
- You can definitely make this the evening before you plan to bake.Follow the same steps (up until sprinkling the cinnamon sugar over top), cover and refrigerate over night. Remove from the fridge 30 to 40 minutes prior to baking and sprinkle with the cinnamon sugar.Bake as direceted.
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