- Transforms day-old croissants into a rich, custardy bake with crispy top and velvety center—simple, luxurious brunch magic.
- Make-ahead friendly and forgiving: assemble night before, rest 20 minutes, bake until set for reliable results.
- Highly adaptable: sweet, savory, dairy-free, gluten-free, and mix-in variations like berries, pecans, chocolate, or herbs.
Last Updated on January 30, 2026 by Souhail
Picture this: it’s a lazy Sunday morning in my Brooklyn apartment, rain tapping gently against the window, and the smell of buttery croissants mingling with cinnamon and vanilla wafting from the oven. My roommate walks in, still in pajamas, eyes half-closed, and says, “Did you bake more pastries?” Nope—just my Croissant French Toast Bake, the ultimate brunch hack that turns leftover (or intentionally bought) croissants into a golden, custardy dream.
This recipe is my go-to for everything from last-minute weekend guests to holiday mornings when I want something special without standing over a skillet flipping slices one by one. It’s rich but not overwhelming, sweet with just the right hint of warmth from cinnamon and vanilla, and that crispy-on-top, melt-in-your-mouth center? Pure magic. Plus, it’s incredibly forgiving—perfect for beginner cooks and seasoned bakers alike.
Table of contents
Why This Recipe Works
Let me tell you why this Croissant French Toast Bake has earned permanent residence in my weekend rotation. It’s not just about using up day-old pastries (though that’s a bonus!). This recipe transforms humble ingredients into something that feels downright luxurious, and here’s how:
- Day-old croissants are actually better for this bake. Their slightly dried-out texture soaks up the custard like a dream without turning mushy, giving you that perfect balance of crispy edges and velvety center.
- We’re using whole milk and heavy cream for the custard base, which creates an incredibly rich, silky texture that regular French toast just can’t match. It’s like your favorite brioche French toast went on a Parisian vacation and came back even more sophisticated.
- A generous splash of pure vanilla extract and a whisper of cinnamon elevate the flavor without overpowering the delicate butteriness of the croissants. It’s cozy but never cloying.
- The make-ahead option is a total game changer. Assemble it the night before, pop it in the fridge, and wake up to a brunch that looks (and tastes) like you spent hours in the kitchen when really, you just poured custard over croissants before bed.
For dietary tweaks: Swap the dairy milk for unsweetened almond or oat milk, and use coconut cream instead of heavy cream for a dairy-free version. Gluten-free croissants work beautifully here too just check out my guide to almond croissants for tips on selecting quality GF pastries. And if you’re watching sugar, maple syrup in the custard can be reduced by half without sacrificing moisture.
Pro Tips for Success
Alright, friends, let’s make sure your bake comes out absolutely perfect. First things first: don’t skip the resting time! After pouring the custard over your torn croissants, let the dish sit for at least 20 minutes at room temperature. This gives those buttery layers time to drink up every last drop of vanilla goodness. I’ve learned this the hard way skipping this step means dry pockets and sad, un-soaked centers.
Second, tear your croissants instead of slicing them. Tearing creates more nooks and crannies for the custard to nestle into, plus it gives the bake a wonderfully rustic, homey look. And here’s my favorite trick: scatter a handful of torn croissant pieces on top right before baking. They’ll crisp up into little buttery croutons that add the most delightful textural contrast.
Watch your oven like a hawk during the last 10 minutes. Because croissants are already golden and buttery, they can go from perfectly bronzed to overly dark quickly. If the top is browning too fast, just tent it loosely with foil. And speaking of buttery goodness, if you’re a croissant fanatic like me, you might also enjoy experimenting with savory versions like my turkey and cheese croissants for dinner inspiration!
Variants of the Recipe
This base recipe is wonderfully adaptable whether you’re feeding a crowd with dietary restrictions or just craving something new. Here are my favorite ways to shake things up:
Berry Bliss Version
Fold one cup of fresh or frozen mixed berries (blueberries, raspberries, blackberries) into the croissant layers before adding the custard. The berries will burst during baking, creating juicy pockets of tart sweetness that cut through the richness beautifully. Just note that frozen berries may add extra moisture, so reduce the milk by two tablespoons.
Nutty Maple Pecan
Add half a cup of chopped toasted pecans between the croissant layers and swap the granulated sugar in the custard for pure maple syrup. The earthy crunch of pecans paired with maple’s deep sweetness makes this version feel especially autumnal and cozy.
Chocolate Lover’s Dream
Scatter half a cup of chocolate chips or chopped dark chocolate over the croissants before pouring the custard. As it bakes, the chocolate melts into decadent ribbons. For extra indulgence, drizzle with chocolate sauce after baking. This one’s a hit with kids and adults alike!
Savory Herb Variation
Yes, really! Skip the sugar, cinnamon, and vanilla. Instead, whisk two tablespoons of fresh chopped herbs (thyme, chives, or rosemary) and half a cup of grated Gruyère cheese into the custard. Top with extra cheese and black pepper before baking. Serve with a simple green salad for a stunning savory brunch.
Serving Suggestions
This bake shines when served warm from the oven, but presentation makes it sing. I love dusting the top with a light snowfall of powdered sugar just before serving it makes everything look instantly festive. A generous drizzle of warm maple syrup is non-negotiable in my house, but for something extra special, try a spoonful of my homemade apple jam warmed gently on the stove. The gentle fruitiness pairs magically with the buttery croissants.
For a restaurant worthy plating, slice a portion and place it slightly off center on a warm plate. Add a dollop of lightly sweetened whipped cream or Greek yogurt on the side, and scatter a few fresh berries around the base. A sprig of mint adds a pop of color that says “I meant to do this” even if you threw it together in 15 minutes. Serve alongside crispy bacon or breakfast sausage for a balanced plate that satisfies both sweet and savory cravings.
Storage and Reheating Instructions
Leftovers? Lucky you! Store cooled portions in an airtight container in the refrigerator for up to three days. To reheat, place a slice on a parchment lined baking sheet and warm in a 325°F oven for 10 to 12 minutes until heated through and edges crisp up again. This method preserves texture far better than microwaving, which can make the custard rubbery. If you must use a microwave, heat on 50 percent power in 30 second intervals, covering loosely with a damp paper towel to retain moisture.
Creative Uses for the Recipe
Don’t limit this bake to brunch! Crumble leftover portions over vanilla ice cream for an instant bread pudding style dessert. Or, cube cooled leftovers, toss with a little melted butter and cinnamon sugar, and bake at 350°F for 10 minutes to create irresistible croutons for a fall fruit salad. I’ve even used small squares as the base for mini trifles layered with pastry cream and berries.
How Do You Make It
Croissant French Toast Bake
8
servings15
minutes35
minutes385
kcalThis decadent Croissant French Toast Bake transforms buttery croissants into a custardy, golden brunch centerpiece that feels special but comes together with minimal effort. Perfect for feeding a crowd or meal prepping your weekend mornings.
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Ingredients
6 large day old croissants, torn into 2 inch pieces
4 large eggs
1.5 cups whole milk
0.5 cup heavy cream
0.33 cup pure maple syrup
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
0.25 teaspoon fine sea salt
2 tablespoons unsalted butter, melted
Optional toppings: powdered sugar, extra maple syrup, fresh berries
Directions
- First, generously butter a 9 by 13 inch baking dish. Tear the croissants into rustic 2 inch pieces and arrange them in an even layer in the dish, making sure to create plenty of gaps for the custard to seep into.
- In a large mixing bowl, whisk the eggs until smooth and slightly frothy. Pour in the milk, heavy cream, maple syrup, vanilla extract, cinnamon, and salt. Whisk vigorously until everything is fully combined and the mixture looks uniform.
- Slowly pour the custard mixture evenly over the croissant pieces. Gently press down on the croissants with the back of a spoon to help them absorb the liquid. Let the dish rest at room temperature for 20 minutes so the croissants can soak up all that goodness.
- While the bake rests, preheat your oven to 350 degrees Fahrenheit. After resting, drizzle the melted butter evenly over the top.
- Bake for 35 to 40 minutes, until the center is set (no jiggle when you gently shake the dish) and the top is deeply golden brown. If the top browns too quickly, tent loosely with aluminum foil during the last 10 minutes.
- Let cool for 10 minutes before slicing. Dust with powdered sugar and serve warm with your favorite toppings.
Notes
- Day old croissants work best they’ve firmed up slightly and absorb custard without disintegrating.
- Don’t skip the 20 minute resting time it’s essential for even soaking and perfect texture.
- For a make ahead version, assemble everything except the melted butter topping, cover, and refrigerate overnight. Add butter and bake straight from the fridge, adding 5 to 10 extra minutes to the bake time.
- Gluten free? Use certified gluten free croissants they’re increasingly available at bakeries and specialty grocers.
- Want it extra rich? Substitute half the milk with additional heavy cream for an ultra decadent custard.
Nutrition Facts
- Serving Size: 8g
- Total number of serves: 8
- Calories: 385kcal
- Fat: 22g
- Saturated Fat: 11g
- Cholesterol: 0.165mg
- Sodium: 0.290mg
- Carbohydrates: 38g
- Fiber: 1g
- Sugar: 18g
- Protein: 9g
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FAQs
You can, but they’ll be softer and may not absorb custard as evenly. If using fresh, let them sit uncovered at room temperature for 2 to 3 hours first to dry out slightly. Day old is truly ideal!
This usually happens when the croissants didn’t rest long enough to absorb the custard before baking, or the bake wasn’t cooked through. Always let it rest 20 minutes, and bake until the center is completely set with no liquid jiggle.
Absolutely! Swap the whole milk for unsweetened oat milk and the heavy cream for full fat coconut cream. Use vegan butter or coconut oil for greasing the dish and drizzling on top.
The edges will be deeply golden and puffed, and the center should look set not wet or jiggly. Insert a knife near the center; it should come out clean or with moist crumbs (not liquid custard).
Yes! Wrap individual portions tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the fridge and reheat in a 325°F oven until warmed through.
Pure maple syrup is my top choice its complex sweetness complements the buttery croissants perfectly. Avoid pancake syrups with high fructose corn syrup they can taste artificial against such a delicate dish.
Final Thoughts
There’s something quietly magical about transforming simple ingredients into a dish that makes people sigh with happiness. This Croissant French Toast Bake does exactly that it’s the kind of recipe that turns ordinary weekends into something worth savoring, one buttery, custardy bite at a time.
Whether you’re hosting friends, treating your family, or simply giving yourself a moment of kitchen joy, this bake delivers without demanding hours of your time. So grab those croissants (yes, even the slightly stale ones hiding in your bread box), pour yourself a cup of coffee, and let the oven work its magic.
And when you pull that golden, fragrant bake from the oven, don’t forget to take a picture and tag me I’d love to see your creation! Ready for more brunch inspiration? Try my baked oatmeal with roasted peaches next weekend you’ll thank me later.