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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 minutes
Cook Time 45 minutes
Chill Time 4 hours
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
  1. 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
  1. Cut the mini croissants into bite-sized pieces.
  2. Layer the croissants into a greased 9x13 baking dish and sprinkle the pecan pieces evenly over the top.
  3. Pour the custard mixture all over the croissants, pressing down lightly to help them soak it up.
  4. Cover the dish and chill overnight in the fridge (or at least 4 hours).
Step 3. Make the Streusel
  1. In a bowl, whisk together the flour, brown sugar, sugar, nutmeg, and salt.
  2. Melt the butter, let it cool slightly, then pour over the dry ingredients. Toss until the mixture forms clumps.
  3. Keep the streusel in the fridge until you’re ready to bake.
Step 4. Bake
  1. Preheat your oven to 375°F.
  2. Sprinkle the streusel evenly over the soaked croissant bake.
  3. Cover with foil and bake for 30 minutes, then uncover and bake for another 15 minutes until golden and set.