Croissant Baked French Toast
This overnight croissant French toast bake has buttery croissants baked in a rich egg custard with cinnamon, vanilla, and juicy berries. Assemble everything in a casserole dish the day before!
Servings: 8 servings
Ingredients
- 6 large croissants
- 5 whole large eggs
- 1 ½ cup milk
- 2 Tablespoon sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 cups berries divided
Instructions
- Spray a casserole dish with non-stick spray.
- Break croissants into pieces and spread in prepared baking dish. Nestle about 1 cup of fruit in with the bread pieces.6 large croissants, 2 cups berries
- In a bowl whisk together eggs, milk, sugar, vanilla and cinnamon until very well combined. Pour mixture evenly over the croissant pieces.5 whole large eggs, 1 ½ cup milk, 2 Tablespoon sugar, 1 teaspoon vanilla extract, 1 teaspoon cinnamon
- Press down gently to make sure the croissants are covered with the liquid. Sprinkle the remaining berries over the top.2 cups berries
- Cover with foil and chill for at least 1 hour, up to 24 hours.
- Preheat oven to 375º F. If you have chilled for an extended period, let the baking dish set out while over preheats for it to get closer to room temperature.
- Bake for 25 minutes covered. Remove foil and continue to bake for 30-35 minutes, until golden brown and it puffs up.
- Remove from the oven and let stand for 5 minutes before serving. Top with maple syrup, powdered sugar or whipped cream as desired.
Notes
- You can use any fresh or frozen fruit you'd like, or skip the fruit if you prefer.
- Use day-old croissants for the best results. I used mini croissants. The package was 10.6 ounces, about 10 mini store-bought croissants.
Nutrition
Calories: 262kcal | Carbohydrates: 30g | Protein: 9g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 132mg | Sodium: 223mg | Potassium: 188mg | Fiber: 2g | Sugar: 14g | Vitamin A: 579IU | Vitamin C: 1mg | Calcium: 98mg | Iron: 1mg
