F∆ H

Baked French Toast Casserole

This baked french toast casserole has always been my favorite breakfast and it only needs a little prep work. The special thing about this french toast is that you can use croissants instead of regular bread. This recipe is simple, flavorful, and works for all occasions. 

Sticky glaze on the bottom, custardy middle and extra crunchy top make this casserole full of surprises. 


You can prepare this recipe straight through and bake it right away, but for a hassle-free morning. You can also prepare this ahead of time, refrigerate it overnight and bake it the next morning. This gives the croissants more time to soak up the egg and milk mixture, which makes the inside of the baked casserole more custardy and delicious.

Baked French Toast Casserole

This super delicious French Toast Bake recipe takes French toast to a whole new level. Pieces of croissants covered in an egg custard and baked to perfection. This French toast casserole is the ultimate holiday or weekend breakfast!
Prep Time 20 mins
Cook Time 45 mins
Resting time 25 mins
Total Time 1 hr 30 mins
Course Breakfast
Servings 8


  • 6 croissants
  • 4 eggs
  • 1 tsp salt
  • 1 tbsp ground cinnamon
  • 1 tbsp vanilla extract
  • 2 cups milk
  • 1/4 cup brown sugar
  • Pinch of nutmeg

For Glaze:

  • 1/2 cup unsalted butter
  • 1 cup light or dark brown sugar


  • Strawberries
  • Blueberries
  • Icing sugar


  • To make the custard, in a large mixing bowl, mix eggs, salt, cinnamon, brown sugar, a pinch of nutmeg, vanilla extract, and milk.
  • To make the glaze, in a separate small saucepan melt the butter over medium heat, until completely melted then add 1 cup of packed dark or light brown sugar. Whisk all that together, continue heating until it begins to simmer and some of the sugar has dissolved and you get a homogeneous paste.
  • Spread the glaze on the bottom of a greased 9x12 baking dish.
  • Then slice the croissants into half and arrange the croissants into a baking dish. Arrange them in layers.
  • Pour all the custard mixture over croissants. Cover it with the foil paper and let it sit for about 25 minutes to soak or you can let it sit overnight in the fridge.
  • Meanwhile, preheat your oven at 350 Fahrenheit or 175 Celsius.
  • Once it's ready to bake, place it into the oven with the foil paper on for about 30 minutes. Then uncover the dish and bake it for another additional 15 minutes or until the top is crispy and the custard is cooked.
  • Let it cool slightly for about 10 minutes and garnish it with some blueberries and strawberries. Dust the top with some icing sugar.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating