Name: Croissant French Toast Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 6 large croissants (preferably day-old); 6 large eggs; 1 cup whole milk; 1 cup heavy cream; 1/4 cup granulated sugar; 1/4 cup brown sugar; 1 tbsp vanilla extract; 1 tsp ground cinnamon; 1/4 tsp salt; Butter (for greasing the pan); Optional toppings: powdered sugar, maple syrup, fresh berries

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Croissant French toast bake is the ultimate cozy breakfast or brunch dish. It combines buttery croissants with a rich custard, then bakes until golden on top and soft and custardy in the middle. It’s indulgent, satisfying, and perfect for feeding a crowd or treating myself on a slow morning.

Why You’ll Love This Recipe

I love this recipe because it takes classic French toast and gives it a luxurious upgrade with croissants. The flaky layers soak up the creamy custard without falling apart, creating a perfect balance between crisp edges and a soft, custardy interior. I can prep it the night before or bake it fresh in the morning, and it’s just as great for holidays as it is for a weekend treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Croissants (preferably day-old)
Eggs
Whole milk
Heavy cream
Granulated sugar
Brown sugar
Vanilla extract
Ground cinnamon
Salt
Butter (for greasing the pan)
Optional toppings: powdered sugar, maple syrup, fresh berries

Directions

I preheat my oven to 350°F (175°C) and grease a baking dish with butter.
I slice or tear the croissants into large pieces and arrange them in the dish.
In a large bowl, I whisk together the eggs, milk, cream, sugars, vanilla, cinnamon, and a pinch of salt.
I pour the custard evenly over the croissants, pressing them down slightly to help soak it up.
If I’m prepping ahead, I cover and refrigerate the dish overnight. Otherwise, I let it sit for 10–15 minutes.
I bake the dish uncovered for 35–45 minutes, until the top is golden brown and the custard is set.
I let it cool slightly before serving, then top with powdered sugar, syrup, or fruit if I’m feeling fancy.

Servings and timing

This recipe serves about 6–8 people.
Prep time: 15 minutes
Bake time: 40 minutes
Total time: 55 minutes (or overnight if prepping ahead)

Variations

I’ve made this with chocolate chip croissants for a dessert-style twist, or added a handful of fresh berries or sliced bananas before baking. For fall vibes, I’ll mix in a bit of nutmeg and use a dash of maple extract. I’ve also swapped the cream for coconut milk for a lighter, dairy-free version.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I place a portion in the oven at 325°F until warmed through, or microwave it in 30-second bursts. If I want to keep the top crispy, the oven method works best. It also freezes well—I wrap individual slices and freeze for up to 2 months.

FAQs

Can I use fresh croissants?

Yes, but I prefer day-old croissants because they soak up the custard better without getting soggy. If they’re fresh, I toast them lightly first.

Can I make this the night before?

Absolutely. I often assemble it the night before and refrigerate it. In the morning, I just pop it in the oven.

Can I use non-dairy milk?

Yes, I’ve made it with almond milk or oat milk, and it still turns out great. I just skip the heavy cream or use a dairy-free alternative.

Can I add nuts or other mix-ins?

Definitely. Chopped pecans, walnuts, or even chocolate chips add a delicious crunch or extra sweetness.

How do I know it’s fully baked?

I check that the center is set and doesn’t jiggle when I shake the dish. A knife inserted should come out mostly clean, with just a bit of custard clinging to it.

Conclusion

Croissant French toast bake is one of those dishes I turn to when I want something rich, comforting, and crowd-pleasing. The custard-soaked croissants create a perfect texture, and the warm cinnamon-vanilla flavor fills the kitchen while it bakes. It’s easy, elegant, and always a hit at the table.