Croissant French Toast Casserole
Anytime I have to cook a big breakfast for the holidays or just a Sunday brunch, I make my foolproof Croissant French Toast Casserole. It never fails to impress, can be assembled ahead of time, and it’s always a crowd-pleaser. It’s impressive how you can transform days-old croissants into such a luxurious dish.
Every bite is a combination of flaky and buttery croissants coated in a velvety smooth and rich custard, baked to golden perfection, and topped with a sweet vanilla glaze and chopped pecans. Itās perfectly sweet and hearty, the ideal breakfast indulgence for a weekend brunch, and a great way to feed a crowd without much effort. And trust me, this dish will be gone in minutes, especially when served with homemade blueberry sauce and fresh homemade whipped cream.
Table of contents
What I love most about this recipe is how simple it is to make. Even novice cooks can master it. Also, it is made with basic ingredients that will not break your budget. Combining croissants, milk, cream, sugar, eggs, and a few spices can create a special and comforting meal that everyone will rave about. The recipe is versatile and easy to customize. Add berries or nuts for more texture and flavor.
Once you try this easy breakfast casserole, I am sure it will quickly become your go-to recipe for holiday breakfasts. It’s easy to make and gives you that precious morning time to spend with your family instead of being stuck in the kitchen. So, if you are intrigued to create a memorable and delicious breakfast using simple ingredients, try this recipe.
Why you will love this recipe
- Perfect for brunch: I serve this with fruit spreads, snacks, and beverages, and everyone asks for the recipe every time. The blend of spices and crunchy pecans makes my French toast casserole stand out from all the others, not to mention the vanilla glaze.
- No soaking necessary: There is no reason to soak this casserole. Because of the light and flaky croissants and how I chop them up, they soak up the custard instantly, making them ready to bake immediately.Ā
- It can be made ahead of time: However, for those who like to make things ahead, prepare it the night before and let it soak. The next morning, it will be easy to pop it in the oven and bake it.Ā
- It is made with croissants: Buttery croissants soaked in rich custard mixed with pecans and topped with vanilla glaze. Yes, please!Ā
What you will need
- Croissants: I get them from a local bakery a few days ahead of time, so they are not too fresh when I am ready to use them.Ā
- Pecans: Some fresh chopped pecans mixed into this batter makes my French toast crunchy and unique.Ā
- Dairy and eggs: I use whole milk and add half-and-half; it gives the custard even more richness for a velvety smoothness and extra flavor. Ensure the eggs come to room temperature so they whip up better.Ā
- Sugar: I use white and brown sugar. The latter adds a deep caramel flavor and preserves moisture in the custard. It also gives the bread a hint of molasses taste.
- Flavor enhancers: I add pure vanilla rather than imitation vanilla, which has a deep, warm flavor without a bitter aftertaste. Plus, cinnamon and nutmeg for a warm, cozy, subtly sweet taste and a bit spicy.
- Glaze: I mix whole milk with powdered sugar and pure vanilla extract.
How to make
Preheat the oven and prepare the pan: First, I preheat the oven to 350 degrees F and spray a 9×13-inch baking dish with baking spray.Ā
Mix the custard: Next, I whisk the half-and-half, milk, eggs, sugars, vanilla, cinnamon, and nutmeg in a large bowl until combined well.
Soak: The croissant cubes and pecans go in next, and I stir them in gently with the custard until the bread is soaked.Ā
Bake the casserole: I pour the mixture into the prepared pan and bake it for 40 to 45 minutes or until golden brown.Ā
Make the glaze and serve: To make the glaze, I mix the milk and powdered sugar and pour it on top of the croissants before serving.
Expert tip
How to keep French toast casserole from getting soggy
A soggy French toast casserole happens when there is too much dairy in the mixture, causing the custard not to come together. To soak it properly, the mixture must have a perfect custard-to-egg ratio. Another reason this happens is if the croissants are too fresh. I recommend getting them a few days ahead and letting them āget staleā before using them. However, they can always be dried out in the oven.Ā
More tips to consider
- Cut the croissant cubes in similar sizes so they cook evenly.Ā
- Want to make this even easier? Use whole croissants instead of tearing them up. They will still soak up the custard, cook easily, and can be sliced just as well.
- Also, do not use too much milk, or the casserole may end up soggy.Ā
- On the other hand, using too many eggs may make the casserole taste eggy.
- Another reason the casserole may be soggy is if it is not cooked long enough. Wait until the croissants are golden brown and the center is set.
Recipe variations and add-ins:
- Add fruit: For some fruity flavor, I like to add berries, chopped peaches, or kiwi.
- Chocolate lovers toast: A cup of chocolate chips in the custard makes this casserole perfect for chocolate lovers like me.Ā
- Boozy toast: For āadults-only,ā add a tablespoon or two of bourbon to the glaze. It adds a delicious mild whisky flavor to offset the sweetness of the syrup. Another way to do it is to add some rum or amaretto to the custard.Ā
- Sweet and savory: To follow in the footsteps of my namesake, make this sweet and savory by adding crispy bacon on top after baking it.Ā
- Another bread: If croissants are hard to find, I sometimes use ciabatta, sourdough, or challah bread. Use chopped donuts, cake, or pastries for an extra sweet French toast casserole. Ā
Serving suggestions:
This dish goes great with my bacon, egg, and cheese breakfast burrito. When I serve it for brunch, I also offer a selection of cocktails like strawberry margarita or boozy watermelon lemonade. My kids love it when I serve this croissant French toast casserole with a tropical smoothie. It is made with coconut milk, orange juice, pineapple juice, mango, banana, and pineapple.
I like to serve it at my Sunday brunches with different jams and jellies. I also include homemade scrabbled eggs, crispy air-fried bacon, and a creamy fruit salad. Drizzling a variety of sauces on top is always a great idea. I include homemade caramel and strawberry sauce. Set a chilled bowl of fluffy whipped cream so anyone can help themselves to a dollop.
How to store leftovers:
- Refrigerate: This tastes best if it is eaten within two days. Keep it refrigerated in an airtight container. Ā
- Freezing: It can also be frozen for up to a month. I like to cut it into individual servings and wrap them in plastic before putting them in freezer bags.Ā Ā
- Defrost: Thaw overnight in the refrigerator for the best flavor.
- Reheating: Reheat in the microwave for 30 to 60 seconds.Ā Ā
Frequently asked questions
Using fresh croissants can cause this. If they are too fresh, the bread will soak up too much liquid and make it soggy. Use croissants that have been sitting for a few days. Also, ensure there is not too much custard compared to the eggs. That will cause the same problem. Finally, ensure the croissants are golden brown and the center is set before removing the casserole from the oven.Ā
First, be sure that all of the ingredients have been added. Missing one thing can make a big difference, especially the vanilla extract (pure vanilla extract), cinnamon, and nutmeg. Then, check the quality of the dairy that was used. Do not use low-fat or low-quality dairy. Also, having too much milk compared to eggs can cause the custard to taste bland. Finally, make sure the bread is soaked enough before baking it.
On the other hand, croissants can become hard if overcooked. Only bake them for 40 minutes before checking them. If they are already brown and set, take them out. Another reason this can happen is if the croissants do not soak up enough custard. Make sure there is enough liquid and the bread is thoroughly soaked. Give them a couple of minutes if they seem a little dry. Add a little more milk if they need more liquid, but be careful not to add too much.
The ratio of milk and cream to eggs must not be correct. It is important to measure the ingredients carefully and read everything before measuring anything out. If too many eggs are mixed in with the dairy, the egg flavor will be too strong. This may also be due to using light or fat-free milk or cream. The milk has to have enough fat to be rich and creamy. Otherwise, the egg flavor will overpower the milk.
More breakfast recipes to try:
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Croissant French Toast Casserole
Ingredients
- 9 large eggs at room temperature
- 1 cup whole milk
- 2 cups half and half
- 1/4 cup brown sugar packed
- 1/4 cup white sugar
- 2 teaspoons vanilla extract
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 cup pecans chopped
- 10 large croissants a few days old and cut into cubes
Glaze – optional:
- 1 cup powdered sugar
- 1 tablespoon milk or more
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350 degrees F.
- Spray a 9×13 baking dish with vegetable oil spray and set aside.
- In a large bowl, whisk together the eggs, milk, half and half, sugars, vanilla extract, nutmeg, and cinnamon.
- Add the croissant pieces and chopped pecans, and gently stir until custard is soaked into the croissants.
- Pour the mixture into the prepared baking dish.
- Bake for 40-45 minutes until golden brown.
- Mix powdered sugar with milk and vanilla, and drizzle the glaze over the casserole before serving.
- Garnish with berries and serve.
Video
Notes
How to keep French toast casserole from getting soggy
A soggy French toast casserole happens when there is too much dairy in the mixture, causing the custard not to come together. To soak it properly, the mixture must have a perfect custard-to-egg ratio. Another reason this happens is if the croissants are too fresh. I recommend getting them a few days ahead and letting them āget staleā before using them. However, they can always be dried out in the oven.ĀMore tips to consider
- Cut the croissant cubes in similar sizes so they cook evenly.Ā
- Want to make this even easier? Use whole croissants instead of tearing them up. They will still soak up the custard, cook easily, and can be sliced just as well.
- Also, do not use too much milk, or the casserole may end up soggy.Ā
- On the other hand, using too many eggs may make the casserole taste eggy.
- Another reason the casserole may be soggy is if it is not cooked long enough. Wait until the croissants are golden brown and the center is set.