Croissant French Toast Bake (Make-Ahead)

croissant french toast bake with berries on top.

5 from 11 votes

Croissant French Toast Bake (Make-Ahead)

Croissants drenched in an egg and milk batter and baked to golden perfection topped with fresh berries, you just can't get a better breakfast than this.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast

Cuisine: American

Servings: servings

Calories: 194kcal

Author: Morgan Peaceman

Equipment

oven safe baking dish
large mixing bowl
whisk

Ingredients

3-4 large croissants roughly ripped
4 large eggs
1 ½ cup milk
1 tablespoon vanilla extract
1 tablespoon cinnamon
1 cups blueberries
1 cup strawberries
1 tablespoon brown sugar
maple syrup to taste

Instructions

Preheat the oven to 375° and prep a large oven-safe baking dish.
Rip the croissants into large chunks and place into a oven-safe baking dish.
Whisk together the eggs, milk, cinnamon, and vanilla. Pour over the top of the croissants, making sure to coat all of the bread.
Mix the bread to make sure all of the bread is wet with some of the milk and egg mixture.
Top with a little brown sugar and bake for 25 minutes. The french toast is done when there is no liquid pooling at the bottom of the baking dish, or insert a toothpick and if it comes out clean, it's done.
Let cool slightly before adding the berries on top, then scoop and pour the maple syrup.

Notes

When pouring the egg and milk mixture, make sure all of the bread get soaked. You will want to turn a few pieces over and use a spatula to GENTLY push the bread into the custard mixture, and I mean gently.

If you are going to prep this ahead and let it sit overnight in the fridge, make sure you have enough custard liquid (the milk and eggs). The liquid will absorb overnight, and be sure to wrap with plastic wrap before storing in the fridge.

Using stale croissants will keep the bread from become too soggy. I've used 1-2 day old croissants and I've also use fresh; in my experience, I find that the day-old croissants hold up better than fresh when soaked with the custard, then baked.

Nutrition