The simple Croissant French Toast Bake, which is created with buttery, flaky croissants that are soaked in a creamy vanilla custard, is an ideal choice for a breakfast or brunch on the weekend, during the holidays, or for a special event…, and you can even go ahead of the game!
In the event that you have some remaining croissants that are beginning to lose their freshness, you should not throw them away. For the preparation of this casserole made with croissants and French toast, they are ideal!
Although it is not required, using bread that is a day old or slightly stale is actually a fantastic idea when it comes to preparing French toast. However, you are not need to use this type of bread. It will make it simpler for the bread to absorb the custard, and it will also assist to prevent the bread from being overly wet.
My mother is the one who introduced me to the deliciousness of French toast. When I was a kid, she would make it for breakfast on a lot of mornings before school (the aroma of it cooking always brings me back to those times!).
Making French toast is not a difficult task. However, if you are making more than a few pieces, it can be a little laborious to stand at the stove and soak and fry the bread in batches. In addition, you will need to keep the pieces that have been fried warm while you complete the remainder of the bread.
Enter the genius that is the French toast casserole, which makes everything so much simpler! First, cut the bread into cubes and place it in a baking dish. Next, prepare the custard and pour it over the bread. After allowing the bread to soak for a while, bake it and serve it.
When croissants are used, the dish is elevated to a higher level of sophistication, uniqueness, and delectability.
While the interior of the dish remains slightly moist, creamy, and fluffy, the tops of the croissants develop a gorgeous golden brown color and a crunchy texture.
The French toast isn’t particularly sugary on its own, so when you add your preferred toppings, like butter and warm maple syrup (which is my fave!) or a sprinkle of powdered sugar, it’s absolutely delicious! This is one of the reasons why I adore this dish so much.
What are the ingredients for this croissant french toast?
- Croissants (it does not need to be fresh, you can buy from a store like Trader Joe’s or your local bakery)
- Eggs – all french toast recipes require egg, especially in casseroles or bakes to help the bind together and get that decadent texture we aim for.
- Milk – more liquid to help bind the croissants together as they bake.
- Vanilla extract – more flavor added to the recipe as it bakes.
- Berries – for this updated version, I solely used fresh blueberries and strawberries.
- Syrup – for this updated version, I swapped the honey for raw, pure maple syrup. I like a darker amber, but go with what you have on hand!
- Brown sugar – the brown sugar can be optional for on top, added right before we bake the casserole. I highly recommend it as it adds a delightful crispy top and a light touch of sweetness.
How do I make this french toast bake?
STEP 1: Using a whisk, thoroughly combine the eggs, milk, and vanilla extract in a large bowl, and then set it aside.
STEP 2: Prepare an oven-safe baking dish and preheat the oven to 375 degrees Fahrenheit. To prepare the casserole dish, cut the croissants into large slices and arrange them inside.
STEP 3: The topping should be poured over the croissants, and each individual piece should be coated.
STEP 4: After baking for 25 minutes at 375 degrees, sprinkle a tiny bit of brown sugar on top. Let the mixture slightly cool before adding the berries. A portion of the french toast should be scooped out and then drizzled with syrup.
HINT:
As I stated above, be sure that when pouring the egg and milk mixture, that all of the croissant pieces get soaked. You might want to turn a few pieces over and dip into the mixture in the casserole dish. When I first made this recipe, some of the pieces came out dry, so learn from my mistake!
Swaps and Substitutions
This recipe is based on using croissants, so I would suggest sticking to the croissants. However, if you can’t use croissants or can’t find an alternative that is gluten free, here are some swaps and substitutions I would recommend:
- Gluten Free – As I mentioned, if you can’t find a GF croissant, swap the croissants out for some gluten free brioche.
- Milk – Swap out the whole milk for almond milk.
- Fruit – swap in any fruit that you’d like if berries aren’t your thing. Pineapple, mango, peaches, or even pear, like in my pear and brown sugar version.
Variations:
- You can add some cinnamon and/or nutmeg to the custard if you’d like.
- Try adding some fresh fruit in with the croissants, such as blueberries, raspberries, blackberries or chopped strawberries.
- Add dried fruits such as raisins or cranberries.
- Or how about adding some nuts, such as almonds or pecans?
Ways to serve this croissant french toast bake
There are a few different ways to serve this dish, with each of them tasting just a delicious as the next.
- Add Nutella – if you want to ladle a little nutella on top of the croissant dish after it bakes, or even drizzle on top, it will be a fabulously decadent treat.
- Caramelized banana – swap out berries for bananas and it’s almost like a stuffed banana french toast.
- Mini- croissants – swap out the large croissants for mini ones if you can’t find the larger versions, or if you want to make it easier to serve. With mini croissants, simply place and layer into the dish itself without ripping, as they are already small to begin with.
How do I store this recipe? Can I freeze it?
To Store: This french toast bake will do well in the fridge for up to 4 days in a tightly sealed tupperware container. You could also divvy it out into smaller containers for ease of grabbing and heading out for work (or for kids for breakfast).
To Freeze: If you would like to place this in the freezer, I highly recommend you do so in the dish it was baked in, wrapped with plastic wrap with a label on it, indicating the date the dish was baked. Consume within one month.