This easy french toast casserole has it all. A slightly crispy, crunchy top while the center is almost creamy like a bread pudding with the flavors of French toast (cinnamon, egg yolks and milk). And personally I love French toast made with croissants, which is exactly what this casserole recipe calls for.
This would make an excellent breakfast option for a holiday brunch or when you have overnight guests as it can be thrown together. The total time (including prep time and bake time) for this recipe is under an hour. But this can be made anytime of year.
Related: If you love French toast as much as me, then you must try the best French toast, stuffed French toast, and baked French toast sticks. Or learn to make the best homemade English muffins or Crepes.
Ingredients
- Croissants
- Eggs
- Milk
- Heavy whipping cream
- Vanilla extract
- Granulated white sugar
- Cinnamon
- Powdered sugar/confectioner’s sugar for the top, optional
Fresh berries, homemade whipped cream, and maple syrup are welcome additions as well.
Directions
Cube the bread. I sliced off the croissant tops for a pretty presentation, but this is not necessary, just an option. You can simply cube all the bread if you like.
In a mixing bowl, whisk together the eggs, milk, heavy cream, vanilla extract, sugar, and cinnamon. Add the bread pieces to the egg mixture and stir so all the pieces get coasted well.
Grease or butter an 8×11 pan, or similar sized pan. Pour into the prepared baking dish.
Cover with aluminum foil and bake for 20 minutes at 350°F (177°C). Then remove the foil and bake for another 20 minutes. The total bake time is 40 minutes.
Allow to cool before cutting. Sprinkle with a little powdered sugar before serving.
Tips & Substitutions
- You can certainly use other breads beyond croissants if you like. Sourdough or French bread would be great for this recipe as well.
- If your bread is super soft and fresh, lightly toast it or cube and leave out the night before making this. You want your bread to be slightly stale as it will absorb the egg/milk mixture better if it’s on the dry side.
- If white sugar is not available, brown sugar can be substituted.
- Store leftovers in an airtight container in the fridge and reheat them for up to three days.
More Breakfast Recipes for a Group
- Biscuits and Gravy Casserole– our other favorite breakfast casserole.
- Hashbrown Casserole– these are a must.
- Cinnamon Rolls – everyone’s favorite.
- Tater Tot Casserole– perfect for Christmas morning!
- Monkey bread– an easy recipe make with biscuits.
- Best Fruit Salad– the dressing sets it apart.
- How to Cook Bacon – the oven, air fryer or microwave
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Ingredients
- 4 large croissants
- 6 eggs
- 1 cup milk
- ¼ cup heavy whipping cream
- 1 tablespoon vanilla extract
- ¼ cup granulated white sugar
- 1 teaspoon cinnamon
Equipment
- 8×11 pan
Instructions
- Cube the bread. I sliced off the croissant tops for a pretty presentation, but this is not necessary, just an option. You can simply cube all the bread if you like.
- In a mixing bowl, whisk together the eggs, milk, heavy whipping cream, vanilla extract, sugar, and cinnamon.
- Add the bread pieces and stir so all the pieces get coasted well.
- Grease or butter an 8×11 pan, or similar sized pan.
- Add the mixture to the prepared pan.
- Cover with aluminum foil and bake for 20 minutes at 350°F (177°C).
- Then remove the foil and bake for another 20 minutes. The total bake time is 40 minutes.
- Allow to cool before cutting. Sprinkle with a little powdered sugar before serving.
Notes
Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
I love ABM recipes and always come here first when I’m looking for a good classic! Thank you Elsie and Emma 🙂
This looks perfect for Christmas morning!
Made this casserole this morning and it was easy and delicious. And not too sweet, which is a pet peeve of mine for breakfast casseroles. Will make again! I cooked mine about 5 minutes longer and it wasn’t soupy, but had a nice soft middle with some crunchy peaks.
This was very soupy and soft. Flavor was excellent.
Ever thought about adding like a cream cheese swirl, maybe even a “from scratch” cheese cake swirl since it too has to bake if done correctly. I suppose the only issue would be temperature difference and time frames.
When you cut off the tops of croissants, do you use them? Do you also coat them with the egg mixture but just place them on top in the 8×11 pan as it looks nicer? Thanks!
Yes, I still use the tops and I coat them with the egg mixture.
This would be great for family brunch!
Perfect for Christmas morning!