Description
This Croissant French Toast Casserole is a make-ahead breakfast or brunch dream! Buttery croissants soak up a rich egg custard, creating a delightful dish perfect for feeding a crowd. Assemble it the night before for a stress-free morning.
Ingredients
Scale
- 8 large croissants, day-old and cut into 1-inch pieces
- 4 large eggs
- 2 cups milk
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- Optional toppings: maple syrup, powdered sugar, fresh berries
Instructions
- Butter a 9×13 inch baking dish.
- Spread the croissant pieces evenly in the prepared baking dish.
- In a large bowl, whisk together the eggs, milk, granulated sugar, cinnamon, nutmeg, vanilla extract, and salt until well combined.
- Pour the egg mixture evenly over the croissant pieces, ensuring all pieces are moistened. Press down gently with a spatula if needed.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Preheat your oven to 350°F (175°C).
- Remove the plastic wrap and bake for 35-45 minutes, or until the casserole is puffed, golden brown, and a knife inserted into the center comes out clean.
- Let it cool slightly before serving.
- Serve warm with your favorite toppings like maple syrup, powdered sugar, or fresh berries.
Notes
- Using day-old croissants is key for the best texture.
- Adjust the cinnamon and nutmeg to your preference.
- For a sweeter casserole, you can add a couple of tablespoons of brown sugar to the egg mixture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/8 of casserole
- Calories: Approximately 400-450 (will vary based on exact ingredients and toppings)
- Sugar: Approximately 20-25g
- Sodium: Approximately 300-350mg
- Fat: Approximately 20-25g
- Saturated Fat: Approximately 10-12g
- Unsaturated Fat: Approximately 10-13g
- Trans Fat: 0g
- Carbohydrates: Approximately 40-45g
- Fiber: Approximately 1-2g
- Protein: Approximately 10-12g
- Cholesterol: Approximately 150-170mg