Buttery Croissant French Toast (Printable Version)

Flaky croissants soaked in custard, baked with fresh berries for a rich and tasty brunch dish.

# What You’ll Need:

→ Croissants

01 - 6 large all-butter croissants, preferably day-old

→ Custard Mixture

02 - 6 large eggs
03 - 2 cups whole milk
04 - 1 cup heavy cream
05 - 1/2 cup granulated sugar
06 - 2 teaspoons pure vanilla extract
07 - 1/2 teaspoon ground cinnamon
08 - 1/4 teaspoon fine sea salt

→ Berries

09 - 1 1/2 cups mixed fresh berries (blueberries, raspberries, strawberries, blackberries)

→ Topping

10 - 2 tablespoons unsalted butter, melted
11 - 2 tablespoons turbinado or demerara sugar
12 - Powdered sugar for dusting
13 - Maple syrup for serving

# Method:

01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish with butter.
02 - Slice croissants horizontally and arrange half of the pieces across the bottom of the prepared baking dish.
03 - Sprinkle half of the mixed berries evenly over the croissant layer.
04 - Place remaining croissant pieces on top, then scatter remaining berries over the surface.
05 - In a large mixing bowl, whisk together eggs, milk, cream, granulated sugar, vanilla extract, cinnamon, and salt until completely smooth.
06 - Slowly pour custard mixture evenly over croissants, pressing gently to facilitate absorption of liquid.
07 - Drizzle melted butter over the top and sprinkle with turbinado sugar.
08 - Allow casserole to rest at room temperature for 15 minutes, or cover and refrigerate overnight for enhanced flavor development.
09 - Bake uncovered for 40-45 minutes until the top is golden brown and the custard is set with a slight wobble in the center.
10 - Remove from oven and allow to rest for 10 minutes. Dust with powdered sugar and serve with maple syrup as desired.

# Expert Hints:

01 -
  • It tastes like you spent hours in the kitchen when really you just layered things and went to bed.
  • Fresh berries burst against the buttery croissant texture, creating little pockets of tartness in every bite.
  • Make it the night before and wake up knowing breakfast is already half done.
02 -
  • That slight wobble in the center is not a mistake—it's actually how you know it's perfect, because it will continue to set as it cools and the residual heat finishes the job.
  • If you refrigerate overnight, let the casserole sit out for 20 minutes before baking so the eggs aren't shocked by the sudden heat and curdle on you.
03 -
  • Always taste your custard before pouring it over the croissants—if it tastes good, the final dish will taste even better.
  • The key to a level bake is making sure the custard is distributed evenly; take an extra 30 seconds to pour slowly and thoughtfully.
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