Croissant French Toast Casserole

This croissant French toast casserole is an easy, indulgent breakfast bake made with buttery croissants, a rich cinnamony custard, and a brown sugar cream cheese topping. It comes together quickly and bakes into a golden, fluffy, irresistible brunch dish everyone will love.

Easy Croissant French Toast Bake

• So easy to make with simple prep, especially when using day-old croissants.
• Deliciously rich, custardy, French toast topped with a brown sugar cream cheese and a buttery crumble for extra sweetness and texture.

Ingredients for Croissant French Toast Bake

• Croissants: The base of the casserole. Day-old or dried-out croissants absorb the custard beautifully without getting soggy. Substitute with brioche or French bread if needed.
• Eggs: Provide structure and help form that classic French toast custard.
• Half And Half: Creates a rich, creamy custard without being too heavy. You can swap with whole milk or a blend of heavy cream and milk.
• Maple Syrup: Adds sweetness and warm flavor to the custard. Perfect for topping as well.
• Vanilla Extract: Enhances the dessert-like flavor. Almond extract is another delicious option.
• Cinnamon: Adds cozy warmth to both the custard and topping.
• Cream Cheese: Adds pockets of creamy richness throughout the casserole.
• Brown Sugar: Sweetens the filling and the crumble topping.
• All-Purpose Flour: Helps form the crumble topping.
• Butter: Creates the crumble texture and adds richness.

How to Make Croissant French Toast Bake

In a large bowl, whisk together eggs, half and half, maple syrup, vanilla extract, cinnamon, and salt.Working in batches, submerge croissant halves in the custard for at least one minute.

Arrange the soaked croissants in the greased baking dish, overlapping slightly, and pour any remaining custard evenly over the top.

In a large bowl, beat cream cheese, brown sugar, vanilla extract, and cinnamon with an electric mixer until smooth.

Dollop the mixture into the spaces between the croissants.

Combine flour, brown sugar, and cold cubed butter using your fingers until crumbly.

Sprinkle over the French toast casserole.

Bake uncovered for 45–50 minutes, until golden, and the custard is set. Check at 30 minutes and loosely cover with foil if browning too quickly. Let rest for 10 minutes before serving. Drizzle with maple syrup and enjoy!

Things to Know

• Use croissants that are dry or stale so they absorb the custard well without becoming soggy.
• Dollop the cream cheese filling in small amounts for even distribution.
• For extra texture, add a handful of chopped pecans to the crumble topping.
• This recipe is easy to halve and bake in an 8×8 dish.
• If you want to make it extra decadent, double the cream cheese and crumble toppings!

Make-Ahead Instructions

• Assemble the entire casserole (including the crumble) up to 12 hours in advance.
• Cover and refrigerate overnight.
• In the morning, let it sit at room temperature for 15–20 minutes and bake as directed.
• You may need to add a bit of baking time to account for the colder temperature.

Storing Leftovers

• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• The texture remains soft and custardy.

Reheating Croissant French Toast Bake

• Reheat individual pieces in the microwave for 30–60 seconds.
• Warm larger portions in a 300-degree oven for 15–20 minutes until heated through.

Serving Suggestions

• herb roasted potatoes
• Parmesan roasted potatoes
• super easy quiche recipe
• ham and cheese croissant bake
• simple house salad

Try these easy breakfast recipes next!