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French Toast Casserole with Croissants

Indulgent French Toast Casserole with Croissants Delight

This French Toast Casserole with Croissants is a custardy masterpiece, perfect for special occasions or brunch.
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Prep Time 20 minutes
Cook Time 50 minutes
Chilling Time 2 hours
Total Time 3 hours 10 minutes
Servings: 8 slices
Course: Breakfast
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 5 large Croissants Flaky and buttery
  • 2 cups Half and Half or Whole Milk Non-dairy milk can also be used
  • 1 teaspoon Pure Vanilla Extract Can substitute with almond or maple extract
  • 6 large Eggs Essential for the custard structure
  • 1 cup Light Brown Sugar Can swap with white sugar
  • 1 teaspoon Ground Cinnamon
  • 1/4 teaspoon Ground Nutmeg Can substitute with allspice or omit
  • 1 pinch Kosher Salt
  • 1 cup Strawberries Can substitute with raspberries or blueberries
  • 1 cup Blueberries
For the Toppings
  • 1 cup Powdered Sugar For dusting
  • 1 cup Lightly Sweetened Whipped Cream Optional
  • 1 cup Pure Maple Syrup Agave syrup can be a substitute
  • 2 tablespoons Dark Rum Bourbon can be a substitute

Equipment

  • Mixing Bowl
  • baking dish
  • Whisk
  • Spatula
  • saucepan

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, combine 2 cups of half and half (or whole milk), 6 large eggs, 1 teaspoon of pure vanilla extract, 1 cup of light brown sugar, 1 teaspoon of ground cinnamon, 1/4 teaspoon of ground nutmeg, and a pinch of kosher salt. Whisk until smooth.
  2. Slice 5 large croissants in half lengthwise and arrange in a greased 9x13 inch baking dish, then layer sliced strawberries and blueberries.
  3. Pour the custard mixture over the croissants, pressing gently to soak. Cover with plastic wrap and refrigerate for at least 2 hours, preferably overnight.
  4. Preheat the oven to 350°F (175°C). Remove plastic wrap and bake for 45-50 minutes until golden brown.
  5. In a saucepan, warm 1 cup of pure maple syrup and 2 tablespoons of dark rum on low for 5-7 minutes, stirring gently.
  6. Dust the baked casserole with powdered sugar, serve with whipped cream and drizzle the rum maple syrup on top.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 8gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 185mgSodium: 250mgPotassium: 200mgFiber: 2gSugar: 20gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 1mg

Notes

Overnight soaking enhances flavor absorption, and adding nuts before baking can provide added crunch.

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