Croissant French Toast Casserole
This Croissant French Toast Casserole is a decadent dish, perfect served with maple syrup for holiday breakfasts or brunches.
Equipment
- 9"x13" casserole baking dish
Ingredients
Croissant and Custard Base
- 5-6 large croissants fresh or a few days old
- 5 whole eggs
- 1 cup whole milk warm
- ½ cup heavy cream
- 4 tablespoon melted butter
- ⅓ cup sugar
- 2 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 cups blueberries or mixed berries plus more to garnish
Instructions
Preparation and Baking
- Preheat oven to 350°F and butter a 9"x13” casserole baking dish.
- Cut croissants into small pieces (about 1-1.5” cubes) and place in dish.
- In a bowl, whisk together eggs, warm milk, cream, butter, sugar, vanilla, cinnamon, and salt.
- Pour the mixture over croissants, pressing down with a spatula to absorb. Add blueberries on top and push them between the croissant layers. Let sit for 15 minutes (even better overnight!).
- Bake for 45 minutes until set and golden, and enjoy this warm.
Notes
Berries and Substitutions: It's best to use strawberries and raspberries as garnish after baking. Blueberries and blackberries become jam-like in the casserole. You can substitute with seasonal fruit or nuts. Make Ahead: Cover the casserole with foil and store in the fridge overnight. Bake from the fridge as directed. Storage: Store leftovers covered in the fridge for 2-3 days, or in the freezer for up to 3 months. Reheat in the air fryer or oven for best results.
Nutrition
Serving: 1servingCalories: 360kcal
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