I love how indulgent yet easy this casserole is. The croissants add a buttery, flaky texture that regular bread just can’t match. I also like that it’s lightly sweet, so I can serve it with maple syrup or powdered sugar without overwhelming the flavor. It’s incredibly versatile—perfect with different fruits or even some crunchy nuts—and I can prepare it the night before, which makes hosting brunches so much easier. It’s a comforting, crowd-pleasing dish that looks as good as it tastes.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
5–6 large croissants (fresh or a few days old)
5 eggs
1 cup whole milk, warm
½ cup heavy cream
4 tablespoons melted butter
⅓ cup sugar
2 teaspoons vanilla extract
2 teaspoons ground cinnamon
½ teaspoon fine sea salt
2 cups blueberries or mixed berries (plus more for garnish—strawberries, raspberries, blackberries, etc.)
Directions
I preheat the oven to 350°F and butter a 9″x13″ casserole dish to prevent sticking.
I cut the croissants into bite-sized pieces (about 1 to 1.5 inches) and place them in the baking dish.
In a large bowl, I whisk together the eggs, warm milk, cream, melted butter, sugar, vanilla, cinnamon, and salt to create the custard.
I pour the custard over the croissants, pressing them down gently with a spatula so they absorb the mixture.
I scatter the berries over the top, tucking some between the layers for even distribution.
I let the casserole sit for 15 minutes so the croissants can soak up the custard—though I prefer to assemble it the night before and refrigerate it overnight.
I bake the casserole uncovered for about 45 minutes, or until it’s set and golden brown on top.
I let it cool slightly, then serve it warm with maple syrup, powdered sugar, or fresh fruit.
Servings and Timing
This recipe serves 8 people.
Prep time: 15 minutes
Resting time: 15 minutes (or overnight for make-ahead)
Bake time: 45 minutes
Total time: 1 hour 15 minutes
Variations
Fruit Swaps: I like to use seasonal fruits like sliced peaches, figs, or bananas. Some fruits, like strawberries and raspberries, I save for garnish since they dry out during baking.
Nutty Twist: I sometimes add chopped pecans, almonds, or walnuts for extra crunch.
Citrus Flavor: A bit of orange zest in the custard gives it a fresh, bright flavor.
Chocolate Version: I add chocolate chips between layers for a more dessert-like casserole.
Savory Option: I leave out the sugar and cinnamon, and instead add cooked sausage, cheese, or spinach for a savory version.
Storage/Reheating
Refrigerator: I store leftovers covered or in an airtight container for 2–3 days, depending on how fresh the berries are.
Freezer: I freeze individual portions for up to 3 months, thawing them overnight in the fridge before reheating.
To Reheat:
Air Fryer: 350°F for 3–5 minutes to get the edges crisp again.
Oven: 350°F for 10–15 minutes until warmed through.
Microwave: 30-second intervals until hot, though it won’t be as crisp.
FAQs
Can I make this casserole ahead of time?
Yes, I always assemble it the night before, cover it, and refrigerate overnight. In the morning, I bake it straight from the fridge—it may need a few extra minutes in the oven.
Do I have to use croissants?
Croissants give this casserole its rich, buttery flavor, but in a pinch, I’ve used brioche or challah with great results.
Can I use frozen berries?
Yes, I use frozen blueberries or mixed berries without thawing them first. I just mix them in and bake as usual.
How do I know when it’s done baking?
The casserole should be golden on top and no longer jiggly in the center. I like to insert a knife into the middle—if it comes out clean, it’s ready.
Can I make a smaller batch?
Absolutely. I halve the ingredients and bake in an 8×8 pan for a smaller version. The bake time might be slightly shorter, so I start checking around 35 minutes.
Conclusion
This Croissant French Toast Casserole is one of those recipes that feels fancy but is so easy to make. I love the rich texture, the sweet custard, and how beautifully it pairs with fresh berries and syrup. Whether I’m hosting a brunch, celebrating a holiday, or just want to treat myself on a weekend morning, this casserole always brings comfort and joy to the table.
Buttery croissants, juicy berries, and a creamy custard bake into the ultimate breakfast casserole. Lightly sweet and perfect for holidays, brunches, or make-ahead mornings.
Ingredients
5–6 large croissants (fresh or a few days old), cut into 1–1.5” pieces
5 large eggs
1 cup whole milk, warm
½ cup heavy cream
4 tbsp melted butter
⅓ cup sugar
2 tsp vanilla extract
2 tsp ground cinnamon
½ tsp fine sea salt
2 cups blueberries or mixed berries (plus more for garnish — strawberries, blueberries, raspberries, blackberries)
Instructions
Preheat oven to 350°F and grease a 9″x13” baking dish with butter.
Layer croissant pieces evenly in the dish.
Whisk together eggs, warm milk, cream, melted butter, sugar, vanilla, cinnamon, and salt to create the custard.
Pour custard over the croissants. Press down gently with a spatula so the bread absorbs the mixture.
Add 2 cups of berries on top, tucking some between the croissants.
Let rest for 15 minutes (or cover and refrigerate overnight).
Bake uncovered for 45 minutes, or until the top is golden and the custard is set.
Serve warm, topped with additional fresh berries and maple syrup if desired.
Notes
Best Berries for Baking: Blueberries and blackberries work best in the casserole. Use strawberries and raspberries after baking for garnish to avoid drying out.
Fruit/Nut Variations: Try seasonal fruit like peaches, figs, or bananas, or add sliced almonds or pecans for crunch.
Make Ahead: Assemble and refrigerate overnight, then bake directly from the fridge (add a few minutes to baking time).
Storage: Store covered in the fridge for 2–3 days or freeze for up to 3 months.
Reheating: Reheat portions in the air fryer at 350°F for 3–5 minutes, in the oven for 10–15 minutes, or microwave in 30-second intervals until warmed through.
