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Croissant French Toast Casserole

An indulgent, easy-to-make breakfast bake featuring buttery croissants soaked in rich vanilla custard, baked with fresh strawberries and blueberries.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Breakfast, Brunch
Cuisine: American, French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Casserole Base
  • 6-8 large croissants stale, torn or cut
  • 1.5 cups fresh strawberries sliced
  • 1 cup fresh blueberries
  • 1 package cream cheese optional, cubed
Custard Mixture
  • 5 large eggs
  • 1 cup whole milk
  • 0.5 cup heavy cream
  • 0.5 cup granulated sugar
  • 1 tbsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp salt
Toppings
  • 2 tbsp powdered sugar for dusting
  • 0.5 cup maple syrup for serving

Equipment

  • 9x13 Baking Dish
  • Large mixing bowl
  • Whisk
  • Spatula

Method
 

  1. Grease a 9x13 inch baking dish with butter or cooking spray.
  2. Tear croissants into large pieces or cut in half and arrange them in the baking dish.
  3. Scatter sliced strawberries and blueberries (and cream cheese cubes if using) evenly among the croissants.
  4. In a large bowl, whisk together eggs, milk, cream, sugar, vanilla, cinnamon, and salt until smooth.
  5. Pour the custard mixture evenly over the croissants. Press down slightly to submerge. Let sit for 20 minutes (or refrigerate overnight).
  6. Preheat oven to 350°F (175°C).
  7. Bake for 35-45 minutes until puffed, golden brown, and the center is set.
  8. Let cool for 10 minutes, then dust with powdered sugar and serve with maple syrup.

Notes

For best results, use day-old croissants as they absorb the liquid better without becoming mushy.