Croissant French Toast Casserole
An incredibly rich, buttery, and decadent weekend breakfast. This simple casserole uses flaky croissants soaked in a velvety cinnamon custard and filled with bursts of fresh berries.
Ingredients
- 5-6 large croissants fresh or slightly stale, cut into 1.5-inch cubes
- 5 large eggs room temperature
- 1 cup whole milk gently warmed
- 1/2 cup heavy cream
- 4 tbsp melted butter unsalted preferred
- 1/3 cup granulated sugar
- 2 tsp vanilla extract
- 2 tsp ground cinnamon
- 1/2 tsp fine sea salt
- 2 cups blueberries or mixed berries plus extra for garnish
Instructions
- Preheat your oven to 350°F (175°C) and thoroughly grease a 9x13-inch baking dish with butter.
- Cut or tear croissants into 1.5-inch cubes and spread them evenly in the prepared baking dish.
- In a large bowl, whisk the eggs, warm milk, heavy cream, melted butter, sugar, vanilla, cinnamon, and salt until smooth.
- Slowly pour the custard over the croissants. Press down gently to ensure the bread is submerged and coated.
- Scatter the berries over the top, tucking them into the crevices between the croissant pieces.
- Let the casserole rest at room temperature for 15 minutes (or refrigerate overnight) to allow the custard to soak in.
- Bake uncovered for 45 minutes until the center is set and the top is golden brown and crispy.
- Cool for 10 minutes, garnish with fresh berries, and serve warm.
Notes
Chef's Tip: If the top browns too quickly, loosely cover with foil after 25 minutes. If using fresh croissants, toast the cubes at 300°F for 10 minutes before assembling to prevent mushiness.