Buttery Croissant French Toast (Printable)

Flaky croissants soaked in rich custard and baked with fresh mixed berries for a luscious morning dish.

# What You'll Need:

→ Croissants

01 - 6 large all-butter croissants, preferably day-old

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon fine sea salt

→ Berries

09 - 1 1/2 cups mixed fresh berries (blueberries, raspberries, strawberries, blackberries)

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons turbinado or demerara sugar
12 - Powdered sugar for dusting
13 - Maple syrup for serving

# How to Make It:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Slice croissants horizontally and arrange half of the croissant pieces evenly across the bottom of the baking dish.
03 - Distribute half of the mixed berries evenly over the croissant layer.
04 - Arrange remaining croissant pieces on top of the berries, then scatter the rest of the berries over them.
05 - In a large mixing bowl, whisk together eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and salt until the mixture is smooth and well combined.
06 - Slowly pour the custard mixture evenly over the assembled croissants and berries, pressing gently to allow the croissants to absorb the liquid.
07 - Drizzle melted butter over the top surface and sprinkle turbinado sugar across the entire casserole.
08 - Allow the casserole to rest at room temperature for 15 minutes. Alternatively, cover and refrigerate overnight for enhanced flavor development.
09 - Bake uncovered for 40 to 45 minutes until the top is golden brown and the custard is set but retains a slight jiggle in the center.
10 - Remove from oven and let rest for 10 minutes. Dust with powdered sugar and serve with maple syrup.

# Expert Tips:

01 -
  • It transforms day-old croissants into something so much better than they were whole.
  • You can prep it the night before and just slide it in the oven while your coffee brews.
  • The berries burst with juice as they bake, creating little pockets of bright flavor throughout.
  • It feels fancy enough for guests but honestly takes less time than driving to brunch.
02 -
  • Don't skip the resting time after pouring the custard—impatient baking means the croissants won't absorb enough liquid and you'll end up with a runny center.
  • That slight wobble in the middle is intentional; overbaking it will dry out the custard and make the whole thing more cake-like than silky.
03 -
  • Use a 9x13 dish specifically—it's the right depth to ensure even cooking and the perfect ratio of custard to croissant.
  • If your croissants are fresh instead of day-old, slice them thinner so they're more absorbent and don't take on too much custard.
Go Back