Buttery Croissant French Toast (Printable Version)

Flaky croissants soaked in a custard blend, baked with fresh mixed berries for a rich brunch dish.

# What You'll Need:

→ Croissants

01 - 6 large all-butter croissants, preferably day-old

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon fine sea salt

→ Berries

09 - 1 1/2 cups mixed fresh berries (blueberries, raspberries, strawberries, blackberries)

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons turbinado or demerara sugar
12 - Powdered sugar for dusting (optional)
13 - Maple syrup for serving (optional)

# Directions:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Slice croissants horizontally and arrange half of the croissant pieces in the bottom of the prepared baking dish.
03 - Sprinkle half of the mixed berries evenly over the croissant layer.
04 - Arrange remaining croissant pieces on top and scatter the rest of the berries over them.
05 - In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until smooth.
06 - Slowly pour the custard mixture evenly over the croissants, pressing gently to help the croissants absorb the liquid.
07 - Drizzle melted butter over the top and sprinkle with turbinado sugar.
08 - Let the casserole sit at room temperature for 15 minutes, or cover and refrigerate overnight for enhanced flavor.
09 - Bake uncovered for 40 to 45 minutes, until the top is golden and the custard is set but still slightly wobbly in the center.
10 - Remove from oven and let rest for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup if desired.

# Additional Tips::

01 -
  • Day-old croissants get a second life and taste even better than fresh because they soak up every drop of that custard.
  • You can assemble it the night before, so morning chaos doesn't ruin your brunch dreams.
  • It feeds a crowd without making you feel like you cooked all morning.
  • Those pockets of jammy berries bursting through flaky layers feel like a small gift in every bite.
02 -
  • Don't use fresh croissants or they'll turn into sad, mushy bread soup, use day-old ones or even ones that are 2 days old.
  • That 15-minute soak at room temperature (or overnight chill) isn't optional, it's when the magic happens and the croissants transform.
  • Watch for a gentle jiggle in the center when it's done baking, not a solid shake, that means it's cooked through but still creamy.
03 -
  • Buy your croissants from a bakery counter late in the day when they're marking down yesterday's stock, you'll save money and get better croissants.
  • If you're refrigerating overnight, the custard keeps soaking even in the cold, so it bakes faster in the morning, so check it at 35 minutes.
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