Ultimate Overnight Croissant French Toast Casserole
A rich and indulgent French toast casserole made with buttery croissants soaked overnight in a cinnamon-vanilla custard, perfect for a cozy breakfast or brunch.
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Total Time: 6 hours 55 minutes to overnight (including refrigeration)
- Yield: 8 servings 1x
- Category: Breakfast
- Cuisine: French-inspired
Ingredients
Scale
- 6 large day-old croissants (about 6 large or 8 smaller)
- 6 large eggs, room temperature
- 2 cups (475 ml) whole milk or half-and-half
- 1 cup (240 ml) heavy cream
- ⅓ cup (65 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- 2 tablespoons melted butter (for greasing the baking dish)
- Powdered sugar (optional, for dusting)
- Maple syrup or fresh berries (optional, for serving)
Instructions
- Tear the day-old croissants into large chunks (about 2-inch pieces). Toss gently in a large bowl and set aside.
- In a medium bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until smooth and well combined.
- Pour the custard over the croissant chunks and gently fold with a spatula to coat all pieces. Let sit for about 10 minutes to soak up the custard.
- Grease a 9×13-inch baking dish with melted butter.
- Spread the soaked croissants evenly in the prepared dish, pressing down lightly to compact without squashing.
- Cover the dish tightly with aluminum foil and refrigerate overnight or for at least 6 hours.
- Preheat oven to 350°F (175°C). Remove foil and bake uncovered for 45-50 minutes until the top is golden brown and custard is set. Tent with foil if browning too fast.
- Let the casserole cool for 10 minutes before serving. Dust with powdered sugar and drizzle with maple syrup or fresh berries if desired.
Notes
Use day-old croissants for best texture; fresh croissants may become soggy. Do not overmix custard to avoid spongy texture. Soak croissants in custard for at least 10 minutes before refrigerating overnight. Cover tightly to prevent drying out. Check baking at 40 minutes and tent with foil if browning too fast. Let rest after baking for cleaner slices. For crispier edges, broil 1-2 minutes at the end but watch closely.
Nutrition
- Serving Size: 1/8th of casserole
- Calories: 350400
- Sugar: 1015
- Sodium: 300400
- Fat: 2025
- Saturated Fat: 1215
- Carbohydrates: 3540
- Fiber: 12
- Protein: 1012
Keywords: overnight casserole, croissant French toast, breakfast casserole, easy brunch recipe, cinnamon vanilla custard, holiday breakfast