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4.5 from 2 votes

Croissant French Toast

Croissant French Toast Bake (Casserole) can be prepared the night before and baked in the morning! Buttery, flaky croissants soak up a full flavoured egg wash to give you perfect, soft-in-the-middle croissant French Toast with a crispy golden crust. Impress your family with a decadent breakfast!
Prep Time15 mins
Total Time1 hr
Course: Breakfast, Brunch
Cuisine: American
Keyword: Croissant French Toast
Servings: 8 serves
Calories: 576kcal
Author: Karina


  • 8 large eggs beaten
  • 1 cup whole milk
  • 1 cup heavy cream (thickened cream)
  • 2 tablespoons white granulated sugar
  • 1 tablespoon pure vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 12 medium-sized croissants, (about 1 1/4 pound | 570 g) -- one day old croissants are best.
  • 1/3 cup Canadian maple syrup
  • 1/4 cup butter thinly sliced
  • ground cinnamon and vanillin sugar to dust
  • powdered sugar ice cream, maple syrup, fruit, to serve


  • Lightly grease a 9x13 inch-baking dish with nonstick cooking oil spray.
  • In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon and salt.
  • Halve croissants horizontally (like a sandwich). Arrange the bottom slices in the base of your dish.
  • Pour over half of the egg mixture. Drizzle with maple syrup.
  • Add the remaining croissants over the top and pour remaining egg mixture over the croissants. Cover and place in the fridge for 30 minutes or overnight.
  • When ready to bake, remove baking dish from the refrigerator and let stand for at least 30 minutes to get the chill out.
  • Preheat oven to 375°F (175°C).
  • Top croissants with thinly sliced butter and dust with cinnamon and vanillin sugar.
  • Transfer to the oven and bake for 45-50 minutes or until croissants are golden. If the tops of the croissants begin to brown too quickly, tent dish loosely with foil.
  • Serve croissant french toasts warm with powdered sugar, ice cream, maple syrup and fruit (if you desire).


Calories: 576kcal | Carbohydrates: 54g | Protein: 14g | Fat: 34g | Saturated Fat: 18g