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Croissant French Toast Bake

Croissant French Toast Bake

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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.
Course Breakfast & Brunch
Cuisine American
Keyword breakfast casserole, brunch, casserole, Christmas, croissant, croissant breakfast casserole, croissant casserole, Easter, French toast, Mother's Day
Prep Time 25 mins
Cook Time 1 hr
Soak Time 1 hr
Total Time 2 hrs 25 mins
Servings 8 servings
Calories 475
Author Laurie McNamara


  • 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



  • Set out croissants uncovered to stale if not stale already.


  • 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.


  • 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.


Serving: 1g | Calories: 475kcal | Carbohydrates: 50g | Protein: 11g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 186mg | Sodium: 354mg | Potassium: 225mg | Fiber: 2g | Sugar: 26g | Vitamin A: 926IU | Vitamin C: 1mg | Calcium: 122mg | Iron: 2mg