Description
Croissant French Toast Casserole delivers a luxurious breakfast experience with rich layers of buttery croissants soaked in silky custard. Warm cinnamon and vanilla notes mingle deliciously, creating a comforting morning delight you cannot resist.
Ingredients
Scale
Main Ingredients:
- 12 medium-sized croissants, one day old preferred
- 8 large eggs, beaten
- 1 cup whole milk
- 1 cup heavy cream
Sweeteners and Flavors:
- 2 tablespoons white granulated sugar
- 1 tablespoon pure vanilla extract
- ⅓ cup Canadian maple syrup
- 1 teaspoon ground cinnamon
Additional Ingredients:
- ½ teaspoon salt
- ¼ cup butter, thinly sliced
- Ground cinnamon (for dusting)
- Vanillin sugar (for dusting)
- Optional serving suggestions: powdered sugar, ice cream, additional maple syrup, and fresh fruit
Instructions
- Prepare a 9×13 inch (23×33 centimeters) baking dish with nonstick cooking spray, ensuring complete coverage.
- Whisk together eggs, whole milk, heavy cream, granulated sugar, pure vanilla extract, ground cinnamon, and kosher salt in a large mixing bowl until smooth and well-incorporated.
- Carefully slice each croissant horizontally, creating top and bottom halves with even thickness.
- Arrange croissant bottom halves in a single layer across the greased baking dish, ensuring minimal gaps between pieces.
- Gently pour approximately half of the egg mixture over the croissant bottoms, allowing liquid to seep into the pastry.
- Drizzle pure maple syrup evenly across the moistened croissant layer for additional sweetness and depth of flavor.
- Position croissant top halves directly over the bottom layer, creating a sandwich-like structure.
- Slowly distribute remaining egg mixture, making certain all croissant surfaces are thoroughly saturated.
- Cover the assembled casserole with plastic wrap or aluminum foil, then refrigerate for a minimum of 30 minutes or up to 12 hours for optimal flavor development.
- Remove casserole from refrigerator 30 minutes prior to baking, allowing it to reach room temperature.
- Preheat conventional oven to 375°F (190°C) with rack positioned in center position.
- Dot the casserole surface with unsalted butter cubes, then sprinkle with additional ground cinnamon and vanilla-infused sugar.
- Bake uncovered for 45-50 minutes, monitoring browning and covering with aluminum foil if edges darken too quickly.
- Remove from oven when top appears golden brown and center is set with minimal liquid remaining.
- Let casserole rest for 10 minutes before serving, optionally dusting with powdered sugar and accompanying with vanilla ice cream or fresh seasonal berries.
Notes
- Overnight refrigeration allows egg mixture to deeply penetrate croissant layers, creating a luxurious, custard-like texture.
- Maple syrup drizzle adds unexpected sweetness between croissant layers, transforming traditional breakfast casserole into a decadent morning treat.
- Room temperature resting helps ingredients blend seamlessly, ensuring even cooking and maximum flavor absorption throughout the dish.
- Butter and cinnamon sprinkled on top create a caramelized, crispy surface that contrasts beautifully with the soft, custardy interior.
- Serving suggestions like powdered sugar or vanilla ice cream elevate this simple casserole into an impressive brunch centerpiece that wows guests.
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 8
- Calories: 421 kcal
- Sugar: 14 g
- Sodium: 399 mg
- Fat: 29 g
- Saturated Fat: 17 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 286 mg