Serves 4
495 min
Baked Croissant Cinnamon French Toast
Recipe GLPR236cbe0a2d791d
A rich and indulgent breakfast casserole featuring stale croissants soaked in a creamy egg custard, topped with a buttery cinnamon-brown sugar crumble. Baked until golden and set, this dish delivers layers of crispy, caramelized topping with tender, custardy croissants underneath. Perfect for serving a family at brunch.
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Ingredients
3 large croissants, 3 days old or stale
3 large eggs
¾ cup whole milk
3 tablespoons plain Greek yogurt
¼ cup granulated sugar
½ tablespoon vanilla extract
3 tablespoons all-purpose flour
¼ cup packed brown sugar
1 teaspoon ground cinnamon
pinch pinch of salt
4 tablespoons cold butter, cut into small pieces
1 tablespoon butter for greasing pan
maple syrup for serving
Directions
Lightly butter a small baking dish (8×8 inch or similar size). Tear the 3-day-old croissants into bite-sized pieces and spread them evenly across the bottom of the prepared dish.
In a medium bowl, whisk together the eggs, milk, Greek yogurt, granulated sugar, and vanilla extract until smooth and well combined.
Pour the egg mixture evenly over the croissant pieces, ensuring all pieces are moistened. Cover the dish with plastic wrap and refrigerate overnight (or at minimum 4 hours) to allow the croissants to absorb the custard.
When ready to bake, preheat your oven to 350°F (175°C). In a small bowl, combine the flour, brown sugar, cinnamon, and salt.
Add the cold butter pieces to the flour mixture. Using a food processor, two forks, or your fingertips, work the butter into the mixture until it resembles coarse breadcrumbs.
Evenly sprinkle the crumb topping over the croissant-egg mixture. Bake for 30–45 minutes, until the topping is golden brown and a knife inserted into the center comes out clean or with just a few moist crumbs (the center should reach at least 160°F when measured with a thermometer, indicating the eggs are fully cooked).
Remove from the oven and let cool for 5 minutes. Serve warm with a pat of butter on top and drizzle generously with maple syrup.
