Croissant French Toast Casserole
Buttery, flaky croissants transform into a rich, custardybreakfast bake with cinnamon-vanilla flavor. Make-ahead convenience perfect forholiday mornings and weekend brunch.
Ingredients
- 8 large croissants torn into large pieces
- 8 large eggs
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon salt
- Butter for greasing dish
- Powdered sugar and fresh berries for serving
Instructions
- Grease a 9x13 inch baking dish. Arrange half the croissant pieces in the dish.
- In a large bowl, whisk eggs, milk, cream, brown sugar, granulated sugar, vanilla, cinnamon, nutmeg, and salt.
- Pour half the custard over croissants. Add remaining croissants and pour remaining custard evenly.
- Press down gently to ensure all croissants are soaked. Cover tightly and refrigerate for at least 4 hours or overnight.
- Preheat oven to 350 degrees F. Bake uncovered for 40-50 minutes until golden and set.
- Let rest 10 minutes. Dust with powdered sugar and serve with fresh berries.