{"id":49018,"date":"2026-05-09T13:14:00","date_gmt":"2026-05-09T07:44:00","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=49018"},"modified":"2026-05-09T13:14:00","modified_gmt":"2026-05-09T07:44:00","slug":"croissant-french-toast-casserole","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/croissant-french-toast-casserole\/","title":{"rendered":"Croissant French Toast Casserole"},"content":{"rendered":"\n

This croissant French toast casserole<\/strong> is soft and custardy on the inside, golden and crisp on top, and packed with juicy, jammy berries. Buttery croissants soak up the cinnamon-spiced custard and bake into a warm, gorgeous bake that serves a crowd without any fuss!<\/p>\n\n\n\n

\"Casserole<\/figure>\n\n\n\n

This is one of my favorite make-ahead breakfast recipes<\/a>. You can assemble it the night before, refrigerate it, and bake it fresh in the morning! Perfect for a holiday brunch, a lazy Sunday, or anytime you want a breakfast that feels special without spending hours in the kitchen. <\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why You'll Love This Recipe<\/h2>\n\n\n\n

\u2728 This is the easiest overnight croissant French toast casserole recipe! Just assemble it the night before, refrigerate and bake it fresh in the morning. An absolute lifesaver on busy mornings and holiday weekends.<\/p>\n\n\n\n

\u2728 This French toast bake with croissants uses simple, everyday ingredients. Use stale croissants, use frozen berries - they all work perfectly well here.<\/p>\n\n\n\n

\u2728 Buttery croissants take this casserole to a whole new level. All those flaky layers soak up the custard beautifully, giving a rich, soft center and golden, crispy edges on top. <\/p>\n\n\n\n

\u2728This casserole feeds a crowd- easy 8 servings! No flipping, no batch cooking, just bake, slice, and serve.<\/p>\n\n\n\n

\u2728 This croissant breakfast bake recipe is very versatile. Add berries, chocolate chips(as I did in my chocolate chip bread pudding), or crumble, as in this French toast casserole. You can also easily swap the berries for any other fruit - peaches, apricots, cherries, like in this cherry bread pudding<\/a>.<\/p>\n<\/div><\/div>\n\n\n\n

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Recipe Ingredients<\/h2>\n\n\n\n
\"Ingredients<\/figure>\n\n\n\n

Croissants:<\/strong> Day-old or stale croissants are best for making this easy croissant French toast. They will soak up the custard more readily and give the bake a better texture. You can also use brioche<\/a> or challah<\/a> in a pinch, although croissants are what make this recipe special.<\/p>\n\n\n\n

Milk:<\/strong> For a rich and creamy custard, whole milk works very well. You can also use full-fat coconut milk, as I did for my French toast casserole<\/a>.<\/p>\n\n\n\n

Eggs:<\/strong> For making the custard base. Use room-temperature eggs.<\/p>\n\n\n\n

Sugar:<\/strong> For sweetness! I use granulated white sugar here, but brown sugar is great too.<\/p>\n\n\n\n

Flavors: <\/strong>Cinnamon and vanilla extract add a wonderful, warm flavor to this classic, fruity French toast bake.<\/p>\n\n\n\n

Berries:<\/strong> I used frozen mixed berries. It's best to thaw and drain them; otherwise, the excess liquid will make the casserole soggy. You can use fresh berries of your choice. Any kind of stone fruit will also be wonderful here.<\/p>\n\n\n\n

Please see the recipe card below for full information about the ingredients and quantities.<\/em><\/p>\n<\/div><\/div>\n\n\n\n

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How To Make Croissant French Toast Casserole<\/h2>\n\n\n\n

Recipe Video<\/h3>\n\n\n\n\n
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Step-By-Step Instructions<\/h3>\n\n\n\n
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Step 1:<\/strong> Grease a 9-inch baking dish. Cut the croissants into 1-1.5-inch pieces and place them in the pan.<\/p>\n<\/div>\n\n\n\n

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Step 2:<\/strong> Whisk together the eggs, milk, sugar, cinnamon powder, salt, and vanilla extract in a bowl.<\/p>\n<\/div>\n<\/div>\n\n\n\n

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Step 3:<\/strong> Pour the custard over the croissants. Add the berries and tuck them in between the croissants. Cover and keep aside for at least 1 hour. You can also refrigerate the casserole overnight.<\/p>\n<\/div>\n\n\n\n

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\"Baked<\/figure>\n\n\n\n

Step 4:<\/strong> Sprinkle sugar on top and bake for 40-45 minutes, until golden and set. Let it sit for 10-15 minutes before serving. Dust with powdered sugar and serve warm.<\/p>\n<\/div>\n<\/div>\n\n\n\n

\"Powdered<\/figure>\n<\/div><\/div>\n\n\n\n
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Top Tips<\/h2>\n\n\n\n