Description
This Croissant French Toast Bake is a decadent and comforting breakfast casserole featuring buttery croissants soaked in a rich custard, layered with a creamy cinnamon-vanilla cream cheese filling, and topped with a sweet buttery crumb topping. Perfect for a brunch or holiday morning, this bake is easy to prepare ahead and bakes to golden perfection, delivering gooey, custardy bread with a crisp, sweet crust.
Ingredients
For the French Toast Bake
- 10 large croissants, sliced in half
- 4 large eggs
- 1.5 cups half and half
- 1/4 cup maple syrup, plus more for serving
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
Cream Cheese Filling
- 8 ounces softened cream cheese
- 3 tablespoons brown sugar
- 3 teaspoons vanilla extract
- 1/2 teaspoon ground cinnamon
Crumb Topping
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 6 tablespoons cold butter, cubed
Instructions
- Prepare Croissants: Let the croissants sit out on the counter overnight to become stale. If they are fresh, bake them on a baking sheet in a 250°F (121°C) oven for 30-35 minutes, then allow to cool to room temperature.
- Preheat and Grease: Heat your oven to 350°F (177°C) and grease a 9x13 inch baking dish or a large sauté pan with butter to prevent sticking.
- Make Custard Mixture: In a large bowl, whisk together the eggs, half and half, maple syrup, vanilla extract, cinnamon, and salt until fully combined.
- Soak Croissants: Working in batches, submerge the croissant halves in the custard mixture for at least one minute, allowing them to absorb the custard fully.
- Assemble Layers: Arrange the custard-soaked croissants in an even layer in the prepared baking dish, slightly overlapping pieces. Pour any remaining custard evenly over the croissants.
- Prepare Cream Cheese Filling: In a large bowl, use an electric mixer to blend the softened cream cheese, brown sugar, vanilla extract, and cinnamon until smooth and creamy.
- Add Cream Cheese Dollops: Spoon dollops of the cream cheese mixture into the gaps and pockets formed between the croissants in the baking dish.
- Make Crumb Topping: In a medium bowl, combine the flour and brown sugar. Use your fingers to work in the cold, cubed butter until the mixture forms coarse crumbs.
- Top the Bake: Sprinkle the crumb topping evenly over the croissants and cream cheese layer.
- Bake: Bake the casserole uncovered for 45-50 minutes, or until the top is golden brown and the custard is set. Check after about 30 minutes and if the top is browning too quickly, loosely cover with foil.
- Rest and Serve: Let the casserole rest for 10 minutes after baking. Serve warm with extra maple syrup on the side.
- Enjoy and Review: Enjoy this decadent French toast bake and consider leaving a 5-star rating and review if you loved the recipe!
Notes
- Using stale croissants is key for absorbing the custard properly and preventing sogginess; if using fresh croissants, dry them in a low oven first.
- This bake can be assembled the night before and refrigerated, then baked in the morning.
- For a dairy-free version, substitute half and half with a plant-based milk and use dairy-free cream cheese and butter alternatives.
- Check the bake halfway through to avoid over-browning, and cover with foil if necessary.
- Feel free to add fresh berries or sliced bananas as a topping before serving for added flavor.
- Prep Time: 15 minutes (plus overnight croissant drying time)
- Cook Time: 45-50 minutes
- Category: Breakfast Casserole
- Method: Baking
- Cuisine: American
