Croissant French Toast Bake

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This Croissant French Toast Bake is what brunch dreams are made of. Flaky croissants get soaked in a rich custard with hints of maple, vanilla, and warm spices, then topped with a buttery brown sugar streusel that bakes up golden and crisp. Every bite is soft, sweet, and just a little bit crunchy. It’s perfect for holidays, weekends, or anytime you want to impress with minimal effort.

About This Croissant French Toast Bake

A French toast bake is always a hit, but using croissants takes it to the next level. Their buttery, flaky layers soak up the creamy custard while keeping that signature light texture. The maple syrup and pecans add cozy, nutty flavor, and the brown sugar streusel on top adds the perfect sweet crunch.

Just prep it the night before and bake it off in the morning! Perfect for brunch parties, family gatherings, or when you just want a “treat yourself” breakfast that feels special.

Ingredients for Croissant French Toast Bake

For the Bake:

Dark Brown Sugar
Unsalted Butter, melted
Heavy Cream
Whole Milk
Large Eggs
Vanilla Paste
Maple Syrup
Nutmeg
Salt
Mini Croissants
Pecan Pieces

(You’ll need a 9×13 inch baking pan for this recipe.)

For the Streusel Topping:

All-Purpose Flour
Brown Sugar
Sugar
Salt
Unsalted Butter
Nutmeg

How to Make Croissant French Toast Bake

This recipe is super simple! Just whisk, layer, and chill overnight for an easy, crowd-pleasing breakfast.

Step 1. Make the Custard

In a large bowl, whisk together the brown sugar, melted butter, heavy cream, milk, eggs, vanilla paste, maple syrup, nutmeg, and salt until smooth and well combined.

Step 2. Assemble the Bake

Cut the mini croissants into bite-sized pieces.
Layer the croissants into a greased 9×13 baking dish and sprinkle the pecan pieces evenly over the top.
Pour the custard mixture all over the croissants, pressing down lightly to help them soak it up.
Cover the dish and chill overnight in the fridge (or at least 4 hours).

Step 3. Make the Streusel

In a bowl, whisk together the flour, brown sugar, sugar, nutmeg, and salt.
Melt the butter, let it cool slightly, then pour over the dry ingredients. Toss until the mixture forms clumps.
Keep the streusel in the fridge until you’re ready to bake.

Step 4. Bake

Preheat your oven to 375°F.
Sprinkle the streusel evenly over the soaked croissant bake.
Cover with foil and bake for 30 minutes, then uncover and bake for another 15 minutes until golden and set.

Croissant French Toast Bake FAQ

Do I have to let it sit overnight?
Overnight soaking gives the best texture, but if you’re short on time, a 4-hour chill will still work.

Can I use regular croissants instead of mini?
Yes! Just cut them into chunks. You’ll want about 10 oz total, whether mini or regular.

Can I skip the pecans?
Absolutely. Feel free to leave them out or swap in walnuts or chocolate chips if you want something different.

Storing Leftover Croissant French Toast Bake

Store any leftovers covered in the fridge for up to 4 days. Reheat individual portions in the microwave or warm the whole pan in a 325°F oven until heated through.

Cool Idea

Drizzle slices with extra maple syrup, or serve with fresh berries and whipped cream for an extra special brunch spread. Want to make it even more decadent? Swap half the croissants for chocolate croissants!

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Croissant French Toast Bake

Decadent casserole with buttery croissant layers soaked in a rich custard, then baked to golden perfection.

Print Recipe

Prep Time 20

Cook Time 45

Chill Time 4

Servings: 8 servings

Ingredients Method

Ingredients

For the Bake:

200 g Dark Brown Sugar
4 oz Unsalted Butter melted
8 oz Heavy Cream
8 oz Whole Milk
6 Large Eggs
1 tsp Vanilla Paste
4 tbsp Maple Syrup
¼ tsp Nutmeg
¼ tsp Salt
10 oz Mini Croissants
3.5 oz Pecan Pieces

For the Streusel Topping:

156 g All-Purpose Flour
100 g Brown Sugar
66 g Sugar
¼ tsp Salt
85 g Unsalted Butter
¼ tsp Nutmeg

Method

Step 1. Make the Custard

In a large bowl, whisk together the brown sugar, melted butter, heavy cream, milk, eggs, vanilla paste, maple syrup, nutmeg, and salt until smooth and well combined.

Step 2. Assemble the Bake

Cut the mini croissants into bite-sized pieces.
Layer the croissants into a greased 9x13 baking dish and sprinkle the pecan pieces evenly over the top.
Pour the custard mixture all over the croissants, pressing down lightly to help them soak it up.
Cover the dish and chill overnight in the fridge (or at least 4 hours).

Step 3. Make the Streusel

In a bowl, whisk together the flour, brown sugar, sugar, nutmeg, and salt.
Melt the butter, let it cool slightly, then pour over the dry ingredients. Toss until the mixture forms clumps.
Keep the streusel in the fridge until you’re ready to bake.

Step 4. Bake

Preheat your oven to 375°F.
Sprinkle the streusel evenly over the soaked croissant bake.
Cover with foil and bake for 30 minutes, then uncover and bake for another 15 minutes until golden and set.