Flaky croissants soaked in a sweet vanilla-cinnamon custard, baked until golden, and topped with a buttery crumble—this dish is like a hug in casserole form.
💬 Introduction
This French Toast Casserole made with buttery croissants takes everything you love about classic French toast and makes it even more decadent. The croissants get extra crispy on top and custardy-soft in the center. It’s a guaranteed crowd-pleaser and perfect for feeding a group.
Whether you’re prepping it the night before or making it fresh in the morning, this casserole is simple, indulgent, and full of warm, cinnamon-sugar comfort.
🧂 Ingredients
For the Casserole:
- 6 large croissants, torn into pieces (preferably 1-day old)
- 4 large eggs
- 1 ½ cups whole milk
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
- Pinch of salt
For the Streusel Topping:
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp cold unsalted butter, cut into cubes
Optional toppings: powdered sugar, maple syrup, berries, whipped cream
👩🍳 Instructions
- Grease a 9×13” baking dish and preheat oven to 350°F (175°C).
- Place croissant pieces in the dish in an even layer.
- Make custard: In a large bowl, whisk together eggs, milk, cream, sugars, vanilla, cinnamon, and salt until well combined.
- Pour custard over the croissants, pressing down gently so all pieces soak. Let sit for 10–15 minutes, or refrigerate overnight if prepping ahead.
- Make streusel topping: In a small bowl, combine flour, brown sugar, and cinnamon. Cut in butter using a fork until crumbly. Sprinkle evenly over soaked croissants.
- Bake uncovered for 40–45 minutes, or until golden and set in the center.
- Cool slightly before serving. Top with powdered sugar, syrup, or fresh fruit if desired.
📋 Recipe Card
French Toast Casserole with Croissant
| Ingredients | |
|---|---|
| Croissants (torn) | 6 large |
| Eggs | 4 |
| Whole milk | 1 ½ cups |
| Heavy cream | ½ cup |
| Granulated sugar | ½ cup |
| Brown sugar | ¼ cup |
| Vanilla extract | 2 tsp |
| Ground cinnamon | 1 tsp |
| Salt | Pinch |
Streusel Topping
- ¼ cup flour
- ¼ cup brown sugar
- ½ tsp cinnamon
- 3 tbsp cold butter, cubed
Instructions
- Preheat oven to 350°F. Grease a 9×13″ baking dish.
- Place torn croissants in dish.
- Whisk eggs, milk, cream, sugars, vanilla, cinnamon, and salt. Pour over croissants.
- Let soak 10–15 min (or overnight).
- Mix streusel and sprinkle over top.
- Bake 40–45 min until golden and set.
- Cool slightly and serve with toppings.
⏱ Time & Yield
- Prep Time: 15 minutes
- Bake Time: 40–45 minutes
- Total Time: ~1 hour
- Yields: 6–8 servings
🔢 Nutrition Info (Per Serving – Approximate)
- Calories: 420
- Fat: 23g
- Carbs: 43g
- Protein: 9g
- Sugar: 20g
- Fiber: 1g
- Sodium: 220mg
📝 Notes & Tips
- Croissant tip: Day-old or slightly stale croissants work best—they absorb the custard without getting soggy.
- Overnight option: Assemble and refrigerate overnight. Bake fresh in the morning for a fuss-free brunch.
- Flavor variations: Add berries, chocolate chips, or even a splash of orange liqueur to the custard.
- Dairy-free? Use almond milk + coconut cream and plant-based butter.