Buttery Croissant French Toast (Print Version)

Flaky croissants layered with custard and fresh berries for a rich, baked morning dish.

# What You 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 (optional)
13 - Maple syrup for serving (optional)

# 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 pieces in the bottom of the prepared baking dish.
03 - Distribute half of the mixed berries evenly over the croissant layer.
04 - Top with remaining croissant pieces, 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 smooth.
06 - Slowly pour the custard mixture evenly over the croissants, pressing gently to help the bread absorb the liquid.
07 - Drizzle melted butter over the top and sprinkle with turbinado sugar.
08 - Allow the casserole to sit at room temperature for 15 minutes, or cover and refrigerate overnight for enhanced flavor.
09 - Bake uncovered for 40 to 45 minutes, until the top is golden and the custard is set but still slightly wobbly in the center.
10 - Remove from oven and let rest for 10 minutes before serving. Dust with powdered sugar and serve with maple syrup if desired.

# Expert Advice:

01 -
  • You can prep it the night before and bake it fresh in the morning, which is a genuine gift when hosting.
  • The croissants soak up all that vanilla-cinnamon custard without falling apart, creating this tender but structured texture that somehow feels fancy without requiring fancy technique.
  • Everyone at the table gets a generous serving of berries baked right in, so the flavors build as you eat.
02 -
  • Day-old croissants truly are better than fresh ones because the moisture content is lower and they absorb custard instead of disintegrating.
  • Baking it uncovered is essential because covering it creates steam that makes the top soggy instead of crispy.
  • That slight wobble in the center when it's done baking is the difference between custardy and rubbery, so don't overbake it chasing a fully set center.
03 -
  • Use a straight-sided measuring cup to pour the custard slowly and evenly so every section of the casserole gets saturated equally and bakes uniformly.
  • If your kitchen is warm, refrigerate the assembled casserole for at least an hour before baking so the croissants have time to really absorb the liquid without the outside drying out.
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