Croissant French Toast Casserole
This Croissant French Toast Casserole is a deliciously indulgent breakfast treat perfect for serving a crowd.
Equipment
- 9" x 13" casserole dish
Ingredients
- 5-6 large croissants fresh or a few days old
- 5 large eggs
- 1 cup whole milk warm
- ½ cup heavy cream
- 4 tablespoon melted butter
- ⅓ cup sugar
- 2 teaspoon vanilla extract
- 2 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- 2 cups blueberries or mixed berries plus more to garnish (strawberries, blueberries, blackberries, raspberries)
Instructions
- Preheat oven to 350°F and butter a 9"x13” casserole baking dish.
- Cut croissant into small pieces (about 1-1.5” cubes) and place in dish.
- In a bowl, whisk together eggs, warm milk, cream, butter, sugar, vanilla, cinnamon, and salt.
- Pour the mixture over croissants, pressing down with a spatula to absorb. Add blueberries on top and push them between the croissant layers. Let sit for 15 minutes (even better overnight).
- Bake for 45 minutes until set and golden, and enjoy this warm.
Notes
Berries and Substitutions: Use strawberries and raspberries as garnish after baking, as they dry out when baked. Blueberries and blackberries become jam-like in the casserole, so add them before and after baking. You can substitute with seasonal fruit or nuts. Make Ahead: Build the casserole, cover in foil, refrigerate overnight and bake from the fridge. Storage: Store leftovers in the fridge for 2-3 days or freeze for up to 3 months. Reheat in air fryer or oven for best results.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 33gProtein: 8gFat: 22gSaturated Fat: 11gCholesterol: 275mgSodium: 340mgPotassium: 220mgFiber: 1gSugar: 12gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 1mg
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