This croissant French toast bake is perfect for company or a holiday brunch—a grander version of breakfast pudding or baked French toast. Buttery croissants crisp on the top, and make it look as if you spent all day, but it is very easy to put together.
Ingredients
- cooking spray:
- eggs: 6 piece
- milk: 1 cup
- heavy cream: 0.5 cup
- brown sugar: 2 Tbsp
- vanilla extract: 2 tsp
- ground cinnamon: 2 tsp
- salt: 0.25 tsp
- croissants (about 1 1/4 pounds), halved horizontally: 8 piece
- confectioner's sugar, fresh berries, or maple syrup: (for serving)
Metric Conversion
Stages of cooking
-
Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C). Generously coat a 9x13-inch baking dish with nonstick cooking spray. Dotdash Meredith Food Studios
-
Whisk together eggs, milk, heavy cream, brown sugar, vanilla, cinnamon, and salt in a large bowl. Dotdash Meredith Food Studios
-
Dip each croissant half in the egg mixture until fully soaked. Dotdash Meredith Food Studios
-
Arrange dipped croissants in the prepared baking dish, overlapping as needed. Pour any remaining egg mixture over croissants. Dotdash Meredith Food Studios
-
Bake in the preheated oven until golden brown and a knife inserted in the center comes out clean, about 30 minutes. Dotdash Meredith Food Studios
-
Let stand 15 minutes before serving. Serve with desired toppings. Dotdash Meredith Food Studios
