Croissant French Toast Casserole
I’ll be honest…I wasn’t sure how I would like this croissant french toast casserole. I was thinking it might come out soggy, but I was so wrong, and it’s officially a new favorite!
I’ve made this on Christmas morning and for Sunday brunch…it’s always a hit. It can also be made ahead of time, for easy prep and entertaining!
Ingredients
8 large croissants , cut in half lengthwise
2 cups milk (I love using raw)
1 teaspoon pure vanilla extract
6 large eggs
1/2 cup light brown sugar , lightly packed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon kosher salt
2-3 cups of fresh fruit
powdered sugar , for dusting baked casserole
lightly-sweetened whipped cream , for serving (optional)
“So easy to make and everyone loved it!”
Directions
Butter a 4- to 5-quart glass baking dish.
In a large bowl, whisk together milk, vanilla, eggs, brown sugar, cinnamon, nutmeg, and salt. Dip croissant halves into mixture until fully coated.
Arrange croissants into prepared casserole, overlapping. Pour the remaining milk and egg mixture over the casserole, gently pressing to absorb.
Tuck about 3/4 cup (total) of fruit between the croissant layers. Sprinkle the remaining berries over the top of the casserole. Cover the dish with plastic wrap (or the lid, if using a lidded baker), and refrigerate for at least 2 and up to 8 hours.
Preheat oven to 350 degrees F. Remove casserole from the refrigerator 30 minutes before baking and let stand at room temperature. If you used plastic wrap, uncover, and discard wrap.
Bake 30 minutes, covered. Remove cover and bake an additional 15-20 minutes, until puffed and golden. Let stand at room temperature for 10 minutes. Dust with powdered sugar, cut into wedges, and serve with whipped cream and/or maple syrup and more fruit.
Let me know if you try this delicious croissant french toast casserole, in the comments!
xo Christina