Description

This French toast casserole is a decadent twist on the classic breakfast! Flaky, buttery croissants are soaked in a rich custard, baked until golden, and topped with a sweet streusel topping. Perfect for brunch, holidays, or a special weekend treat!

Ingredients

For the Casserole:

6 large croissants, torn into bite-sized pieces
6 large eggs
1 1/2 cups (360ml) whole milk
1/2 cup (120ml) heavy cream
1/2 cup (100g) granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

For the Streusel Topping:

1/2 cup (100g) brown sugar
1/2 cup (60g) all-purpose flour
1/4 cup (60g) unsalted butter, cold and cubed
1/2 teaspoon ground cinnamon

For Serving (Optional):

Maple syrup
Powdered sugar
Fresh berries

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Instructions

Prepare the Casserole:
Grease a 9×13-inch baking dish. Arrange the torn croissant pieces evenly in the dish.
Make the Custard:
In a large bowl, whisk together the eggs, milk, heavy cream, granulated sugar, vanilla extract, cinnamon, and nutmeg. Pour the custard evenly over the croissants, pressing them down to soak up the liquid. Cover and refrigerate for at least 1 hour or overnight.
Preheat the Oven:
Preheat your oven to 350°F (175°C).
Make the Streusel Topping:
In a small bowl, combine the brown sugar, flour, cold butter, and cinnamon. Use your fingers or a pastry cutter to mix until crumbly.
Bake the Casserole:
Sprinkle the streusel topping evenly over the soaked croissants. Bake for 40-45 minutes, or until the top is golden brown and the custard is set.
Serve:
Let the casserole cool for 10 minutes before serving. Drizzle with maple syrup, dust with powdered sugar, or top with fresh berries, if desired.

Notes

Use day-old croissants for the best texture.
Add raisins, chopped nuts, or chocolate chips to the custard for extra flavor.
Store leftovers in the fridge for up to 3 days. Reheat in the oven or microwave before serving.
For a smaller portion, halve the recipe and use an 8×8-inch baking dish.