Stale Croissant French Toast (Print Version)

Flaky croissants soak in rich vanilla custard and bake to golden perfection, creating a sweet breakfast treat.

# What You'll Need:

→ Main Ingredients

01 - 6 stale croissants, halved horizontally
02 - 4 large eggs
03 - 2 cups whole milk
04 - 1/2 cup heavy cream
05 - 2/3 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon salt

→ Toppings & Garnish

09 - 2 tablespoons unsalted butter, melted
10 - 1/4 cup sliced almonds (optional)
11 - Powdered sugar, for dusting
12 - Maple syrup, for serving

# How To Make It:

01 - Preheat the oven to 350°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Place the halved croissants in the prepared baking dish, overlapping the pieces to fill the dish evenly.
03 - In a medium mixing bowl, whisk together eggs, whole milk, heavy cream, granulated sugar, vanilla extract, ground cinnamon, and salt until fully combined.
04 - Pour the custard mixture evenly over the croissants. Gently press the croissants to submerge them. Allow to soak for 10 minutes so the bread absorbs the custard.
05 - Drizzle the melted unsalted butter evenly over the top and sprinkle with sliced almonds, if desired.
06 - Bake uncovered for 40–45 minutes, or until the custard is set and the top is golden brown.
07 - Let the casserole cool slightly. Dust with powdered sugar and serve warm, accompanied by maple syrup.

# Top Tips:

01 -
  • The crunchy, caramelized top and custardy center feel like a secret shortcut to bakery brunch at home.
  • It’s the kind of breakfast that lets you put your feet up while the oven does all the work.
02 -
  • If your croissants are too fresh, the casserole goes soggy without that perfect top crust—let them sit out overnight if needed.
  • One morning, tossing in a handful of chocolate chips turned a good dish absolutely over-the-top.
03 -
  • If assembling the night before, let the chilled casserole sit out on the counter while the oven heats so it bakes evenly.
  • A splash of vanilla bean paste instead of extract delivers an extra bakery touch that gets comments every time.
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