I thought I knew what French toast was until I made it with croissants for the first time. Turns out, regular bread French toast is just the opening act.
The thing about croissants is they’re already buttery and flaky, so when you soak them in custard and bake them into a casserole, you get something that tastes way fancier than the effort you put in. It’s basically breakfast that makes people think you woke up at 5am to prepare it, when really you just tore apart some day-old pastries and mixed up eggs and cream.
I like making this when we have people staying over because you can prep it the night before and just pop it in the oven in the morning. The blueberries add a little tartness that cuts through all that rich, custardy goodness. My kids call it “fancy sleepover breakfast,” which is pretty accurate.
Why You’ll Love This Croissant French Toast Casserole
- Perfect for entertaining – You can prep this casserole the night before and just pop it in the oven when your guests arrive, making brunch hosting stress-free.
- Buttery, indulgent texture – Using croissants instead of regular bread takes this french toast to the next level with layers of flaky, buttery goodness in every bite.
- Great for using up day-old croissants – This recipe is ideal for those croissants that are a few days old and have lost their crispness, giving them new life in a delicious breakfast dish.
- Feeds a crowd – One casserole serves multiple people, making it perfect for family breakfasts, holiday mornings, or weekend brunch gatherings.
- Customizable with berries – You can use whatever berries you have on hand or mix and match your favorites to suit your taste or what’s in season.
What Kind of Croissants Should I Use?
You can use fresh croissants from your local bakery or even ones that are a few days old for this recipe. Actually, slightly stale croissants work great because they soak up the custard mixture without getting too soggy or falling apart. If you only have fresh croissants on hand, you can leave them out on the counter for a few hours or even toast them lightly in the oven to dry them out a bit. Store-bought croissants from the grocery store work just as well as bakery ones, so don’t feel like you need to go fancy here. Just avoid the mini croissants since they’re too small and won’t give you those nice chunky pieces that make this casserole so good.
Options for Substitutions
This casserole is pretty forgiving, so here are some swaps you can make based on what you have:
- Croissants: Croissants are really what make this special, so I’d stick with them if possible. But if you’re in a bind, brioche or challah bread work well too – just cut them into thick chunks to mimic the croissant texture.
- Whole milk and heavy cream: You can use all whole milk (1 ½ cups total) if you don’t have cream, though the texture will be slightly less rich. Half-and-half also works as a middle ground – just use 1 ½ cups of it instead of the milk and cream combo.
- Melted butter: Coconut oil or vegetable oil can replace the butter, though you’ll lose some of that buttery flavor. If using coconut oil, make sure it’s melted and liquid.
- Berries: Fresh or frozen berries both work great. If using frozen, don’t thaw them first or they’ll make the casserole too watery. You can also swap in sliced bananas, diced apples, or even chocolate chips if berries aren’t your thing.
- Ground cinnamon: Try pumpkin pie spice or apple pie spice for a different flavor profile, using the same amount.
Watch Out for These Mistakes While Baking
The biggest mistake with croissant French toast casserole is pressing down too hard on the croissants when arranging them, which squashes their flaky layers and ruins that buttery texture you’re after – just tear them gently and let them sit loosely in the dish.
Another common error is pouring cold milk into the egg mixture, which can cause the eggs to cook unevenly, so make sure your milk is warm before whisking everything together.
Don’t skip the resting time before baking – giving the croissants at least 20 minutes to soak up the custard (or refrigerating overnight) prevents dry spots and ensures every bite is creamy and rich.
Finally, keep an eye on the baking time since croissants brown faster than regular bread, and cover the top with foil halfway through if it’s getting too dark while the center is still setting.
What to Serve With Croissant French Toast Casserole?
This casserole is pretty filling on its own, but I love adding a few extras to make it feel like a special brunch spread. Crispy bacon or breakfast sausage links on the side add a nice salty contrast to the sweet, buttery casserole. A dollop of whipped cream or a drizzle of warm maple syrup takes it over the top, and fresh fruit salad is always a good idea if you want something light and refreshing alongside. If you’re feeding a crowd, consider setting out some yogurt and granola so everyone can customize their plates however they like.
Storage Instructions
Store: Leftover french toast casserole keeps really well in the fridge for up to 4 days. Just cover it tightly with plastic wrap or transfer it to an airtight container. It makes breakfast super easy during the week when you can just grab a portion and go!
Make Ahead: This is one of those perfect make-ahead dishes for busy mornings or brunch gatherings. Assemble the whole casserole the night before, cover it with plastic wrap, and keep it in the fridge overnight. In the morning, just pop it in the oven and bake as directed – you might need to add 5-10 extra minutes since it’s cold from the fridge.
Reheat: Warm up individual portions in the microwave for about 45-60 seconds, or reheat the whole dish covered with foil in a 350°F oven for 15-20 minutes. I like to add a few fresh berries on top after reheating to brighten it up again.
| Preparation Time | 15-20 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 90-110 minutes |
| Level of Difficulty | Easy |
| Servings | 6 servings |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2250-2500
- Protein: 45-55 g
- Fat: 135-150 g
- Carbohydrates: 220-240 g
Ingredients
For the casserole:
- 5 large croissants (day-old preferred for better texture)
- 2 tbsp melted butter (unsalted)
For the custard:
- 1 cup whole milk
- 2 tsp ground cinnamon (freshly ground preferred for more flavor)
- 2 tsp vanilla extract (pure vanilla, not imitation)
- 1/2 tsp fine sea salt
- 1/3 cup sugar
- 2 tbsp melted butter
- 1/2 cup heavy cream (makes it extra rich and custard-like)
- 5 large eggs (room temperature)
For the topping:
- 2 cups blueberries (fresh or frozen)
Step 1: Prepare the Baking Dish and Cut the Croissants
- 1 tbsp melted butter
- 5 large croissants
Preheat your oven to 350°F.
While it heats, use 1 tbsp of the melted butter to coat a 9×13 inch baking dish, making sure to reach into the corners and edges.
Cut your day-old croissants into bite-sized pieces—roughly 1 to 2 inches each—and distribute them evenly across the buttered dish.
Day-old croissants are essential here because they’re firmer and will soak up the custard without becoming mushy, unlike fresh ones that would fall apart.
Step 2: Create the Custard Mixture
- 5 large eggs
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tbsp melted butter
- 1/3 cup sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp fine sea salt
In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, melted butter, sugar, vanilla extract, cinnamon, and sea salt.
Whisk vigorously for about 1-2 minutes until the mixture is smooth, pale, and well combined.
The eggs should be fully incorporated and the sugar mostly dissolved.
I always use room-temperature eggs here because they whisk more smoothly and incorporate better into the custard, creating a silkier final texture.
Step 3: Soak the Croissants and Add Blueberries
- custard mixture from Step 2
- 2 cups blueberries
Pour the custard mixture from Step 2 over the croissant pieces in the baking dish, then use a spatula or the back of a spoon to gently press down on the croissants so they absorb the liquid evenly—work carefully to avoid crushing them.
Scatter the blueberries over the top, pressing them gently into the custard.
Let the casserole sit at room temperature for 15 minutes, which allows the croissants to absorb the custard fully.
I like to add the blueberries after soaking rather than before because they stay intact and don’t bleed into the custard as much, giving you those beautiful pops of fruit in every bite.
Step 4: Bake Until Golden and Serve
Transfer the baking dish to the preheated 350°F oven and bake for 45 minutes until the top is golden brown and the custard is mostly set—it should jiggle just slightly when you gently shake the pan, which means it’s creamy inside.
Remove from the oven and let it cool for 5-10 minutes before serving, as it will set up slightly more and be easier to portion.
Serve warm with a drizzle of maple syrup or a dollop of whipped cream if desired.
Delicious Croissant French Toast Casserole
Ingredients
For the casserole:
- 5 large croissants (day-old preferred for better texture)
- 2 tbsp melted butter (unsalted)
For the custard:
- 1 cup whole milk
- 2 tsp ground cinnamon (freshly ground preferred for more flavor)
- 2 tsp vanilla extract (pure vanilla, not imitation)
- 1/2 tsp fine sea salt
- 1/3 cup sugar
- 2 tbsp melted butter
- 1/2 cup heavy cream (makes it extra rich and custard-like)
- 5 large eggs (room temperature)
For the topping:
- 2 cups blueberries (fresh or frozen)
Instructions
- Preheat your oven to 350°F. While it heats, use 1 tbsp of the melted butter to coat a 9x13 inch baking dish, making sure to reach into the corners and edges. Cut your day-old croissants into bite-sized pieces—roughly 1 to 2 inches each—and distribute them evenly across the buttered dish. Day-old croissants are essential here because they're firmer and will soak up the custard without becoming mushy, unlike fresh ones that would fall apart.
- In a large mixing bowl, whisk together the eggs, whole milk, heavy cream, melted butter, sugar, vanilla extract, cinnamon, and sea salt. Whisk vigorously for about 1-2 minutes until the mixture is smooth, pale, and well combined. The eggs should be fully incorporated and the sugar mostly dissolved. I always use room-temperature eggs here because they whisk more smoothly and incorporate better into the custard, creating a silkier final texture.
- Pour the custard mixture from Step 2 over the croissant pieces in the baking dish, then use a spatula or the back of a spoon to gently press down on the croissants so they absorb the liquid evenly—work carefully to avoid crushing them. Scatter the blueberries over the top, pressing them gently into the custard. Let the casserole sit at room temperature for 15 minutes, which allows the croissants to absorb the custard fully. I like to add the blueberries after soaking rather than before because they stay intact and don't bleed into the custard as much, giving you those beautiful pops of fruit in every bite.
- Transfer the baking dish to the preheated 350°F oven and bake for 45 minutes until the top is golden brown and the custard is mostly set—it should jiggle just slightly when you gently shake the pan, which means it's creamy inside. Remove from the oven and let it cool for 5-10 minutes before serving, as it will set up slightly more and be easier to portion. Serve warm with a drizzle of maple syrup or a dollop of whipped cream if desired.
