Sweet, rich, custardy French Toast Casserole with Croissants is the kind of thing that can make my whole weekend. It’s decadent, filling, and delightful with its contrasting textures smooth, dense, custardy bread pudding and crispy, crunchy crumble topping. I wouldn’t be lying if I said some weekends, it’s the only reason I get out of bed.
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French toast is one of those ingenious dishes that is both practical and indulgent. You take stale bread, or in this case croissants, and put them to good use by layering them with a rich, vanilla-scented egg custard made of ingredients you likely have in your kitchen already. Add a layer of golden, sweet, crunchy crumble topping and it’s an ideal comfort food.
Why you’ll love this dish
One bite of this French Toast Casserole, and you’ll understand its charm. It’s the quintessential comfort food: rich, satisfying, and surprisingly simple to make. And it’s economical, too. Here’s why this dish is sure to become a weekend morning staple:
It’s easy: Layer croissants in a baking dish, pour over an egg-and-cream mixture, top with a crumble topping, let soak overnight, and bake.
Make ahead: You can—and should—prepare it the night before for a stress-free morning. Assemble the dish and refrigerate it overnight. In the morning, just pop it in the oven and bake.
It’s economical: It’s a great way to use up bread or pastries that have gone stale. The other ingredients are inexpensive and you likely already have them.
It’s versatile: You can vary this dish in all sorts ways. Add fresh fruit, like peaches or blueberries, top it with a drizzle of caramel, maple syrup, or dollops of whipped cream.
Ingredients you need
The magic of this dish lies in its simplicity, and the quality of ingredients is paramount. Here’s what you’ll need:
- Croissants: Slightly stale croissants work best here, as they absorb the custard mixture more effectively, so it’s a great way to salvage those leftovers. They should have a flaky exterior and a soft, buttery interior. I used large croissants here. If yours are small, you may need to adjust the quantity.
- Eggs: These are the backbone of the custard, offering structure and richness. I use large eggs, but if yours are extra-large or even jumbo, they will be fine, too.
- Milk and cream: These are combined to create the rich base of the custard. You could substitute half-and-half for both the milk and cream. For a dairy-free version, almond milk is an excellent substitute.
- Sugar: Granulated sugar is perfect for sweetening the custard. Maple syrup is a great alternative if you prefer to avoid cane sugar.
- Vanilla extract: Always choose pure extract over vanilla flavoring or imitation vanilla extract for the best flavor. You can substitute vanilla paste, if you like, for a more pronounced vanilla flavor.
- Cinnamon: The spicy kick of cinnamon contrasts with the rich creaminess of the custard to give the dish subtle depth.
- Salt: Just a pinch to balance the sweetness.
How to make it
Making this dish is more about assembly than labor. It is also ideally assembled the night before and baked in the morning, which means you have plenty of time to lounge around and enjoy a leisurely morning. Here’s how to put it all together:
- Grease a baking dish and layer the croissant slices neatly inside.
- Whisk the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt together, then pour this mixture over the croissants, ensuring each piece is coated.
- Mix flour, brown sugar, and cinnamon in a separate bowl. Add butter to achieve a crumbly topping.
- Sprinkle this sweet, crumbly mixture over your prepped croissants.
- Let the dish rest in the fridge overnight, which allows the flavors to meld and the croissants to soak up the egg mixture.
- The next morning, bake until golden and set, then let it cool slightly before serving.
What to serve with it
This casserole is the best of two worlds: You get the simplicity of no-frills casserole with the flavor and flair of a sophisticated French patisserie. It’s magical, really — at once a humble, easy-to-make casserole and a luxurious, rich brunch centerpiece. It is a standout dish on its own, but pairing it with the right sides can create a memorable meal. Here are some suggestions:
- Fresh fruit or a berry compote can add a fresh, tangy counterpoint to the rich casserole.
- A refreshing fruit salad balances out the richness of the dish.
- A dollop of whipped cream or a drizzle of maple syrup can gild the lily for those with a sweet tooth.
- If you’re throwing a festive brunch, you might consider offering savory main dishes alongside this sweet one. Asparagus and Salmon Quiche or Avocado Toast with Grated Egg, for instance, would be great counterpoints.
French Toast Casserole with Croissants
Ingredients
- 6 large croissants sliced
- 4 large eggs
- 1 cup milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Pinch of salt
Topping:
- 1/2 cup all-purpose flour
- 1/2 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 cup cold unsalted butter diced
Instructions
- Grease a baking dish and arrange the croissant slices in layers.
- In a mixing bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, cinnamon, and salt.
- Pour the custard mixture evenly over the croissants, ensuring each piece is well-coated.
- In a separate bowl, combine flour, brown sugar, cinnamon, and butter. Use your fingers to create a crumbly texture.
- Sprinkle the topping over the croissants in the baking dish.
- Cover and refrigerate overnight to allow the croissants to absorb the custard and the flavors to meld.
- Preheat the oven to 350°F.
- Bake the casserole for 40 to 45 minutes, until the top is golden brown and the center is set.
- Let cool for a few minutes before serving.
