Croissant French Toast Casserole Recipe

Make Croissant French Toast Casserole Recipe for a buttery, berry-topped brunch that serves 8.

Ingredients

• 5-6 large croissants, fresh or a few days old
• 5 eggs
• 1 cup whole milk, warm
• 1/2 cup heavy cream
• 4 tbsp melted butter
• 1/3 cup sugar
• 2 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/2 tsp fine sea salt
• 2 cups blueberries or mixed berries, plus more to garnish (strawberries, blueberries, blackberries, raspberries)*

Instructions

Step 1: Preheat and Butter the Dish

Preheat your oven to 350°F and generously butter a 9"x13" rectangular casserole baking dish so the croissants won’t stick and the edges brown evenly. Use softened butter to coat the corners and base, ensuring the melted butter will mingle with the custard later and create those crisp, buttery edges.

Step 2: Cube the Croissants

Tear or slice 5–6 large croissants into roughly 1–1.5" cubes and pile them into the buttered 9"x13" dish, spreading the pieces into an even layer so every bite will have a mix of flaky exterior and soft interior. Slightly compress the pieces so they nest together and create pockets for the custard to soak in.

Step 3: Whisk the Custard

In a single medium matte ceramic mixing bowl whisk together 5 eggs, 1 cup warm whole milk, 1/2 cup heavy cream, 4 tablespoons melted butter, 1/3 cup sugar, 2 teaspoons vanilla extract, 2 teaspoons ground cinnamon, and 1/2 teaspoon fine sea salt until smooth and slightly frothy. The custard should be viscous and glossy, with cinnamon ribbons and tiny air bubbles visible across the surface.

Step 4: Combine Custard and Croissants, Add Berries

Pour the warm custard slowly and evenly over the cubed croissants in the rectangular dish, pressing down gently with a spatula so the bread absorbs the custard. Scatter 2 cups of blueberries (or mixed berries) on top and push several berries between the croissant layers so bursts of color and juice are embedded throughout the dish. The surface should look saturated, glossy, and slightly glossy where custard pools between flakey layers.

Step 5: Rest and Soak

Let the assembled casserole sit for at least 15 minutes so the croissant cubes fully absorb the custard; for best texture cover and refrigerate overnight to intensify custardy cores with crisped edges. You want the interior to feel weighty and spongy when poked, while the tops begin to feel tacky from the custard.

Step 6: Bake Until Golden and Set

Place the filled 9"x13" dish (already buttered and assembled) on the white surface and bake until the custard is set and the tops are richly golden, about 45 minutes. The finished surface will be puffed in places, caramelized at peaks, with edges deeply buttery and crackly while the interior remains custardy and tender.

Step 7: Serve Warm with Berries and Maple

Serve the casserole warm directly in the same rectangular dish, loosening the edges and spooning servings onto plates if you like, but the hot casserole itself should glisten with pools of amber maple syrup, a scatter of fresh berries for contrast, and a light dusting of powdered sugar. Enjoy immediately while the exterior is crisp and the interior is lush and spoonable.

Notes

• Let the casserole rest at least 15 minutes (or refrigerate overnight) so croissants fully absorb the custard.
• Use day-old croissants or brioche for better absorption and texture.
• Warm the milk slightly so the custard mixes smoothly and helps butter stay integrated.
• Press croissant pieces gently into the custard to avoid dry pockets.
• Reheat in a 350°F oven for best texture; microwave then broil for speed.