This Overnight Croissant French Toast Bake can be prepared ahead of time, perfect for feeding breakfast to a crowd! This baked french toast casserole is perfect for Mother’s Day, Easter, Christmas or any other brunch!
Who loves brunch? Trick question, EVERYONE loves brunch! The only problem with hosting brunch is having to get up super early to prepare everything. That is why I’m always looking for make ahead brunch recipes like this Overnight Croissant French Toast Bake!
Have you ever made french toast with croissants? It is soooo indulgent and delicious. I first served this for Easter Brunch, and being able to get it ready the night before made hosting brunch so much easier. I think this is perfect for Mother’s Day brunch and also for Christmas morning breakfast!
Easy Make Ahead Brunch Recipe
One thing I love about overnight french toast is that preparing it the night before means making brunch in the morning is a breeze! I hate being stressed and rushing to finish everything while trying to entertain guests. This overnight croissant french toast makes hosting brunch stress free.
I just used store bought croissants here which worked perfectly. Make this french toast bake extra special by serving it with homemade whipped cream, fresh berries and pure maple syrup.
What goes with this french toast casserole for brunch?
Something sweet like this Croissant French Toast Bake goes well with something savory – I like to make my sheet pan bacon to go with this. It also is great for serving a crowd and is an easy brunch recipe. Fresh fruit is another great side dish for french toast. And serving mimosas at brunch is always a good idea! Try my Rose Raspberry Sorbet Mimosas.
Tips for Making Overnight Croissant French Toast Casserole
- Soaking the slices of croissants in the custard liquid before arranging them in the pan will help them soak up the liquid more evenly and avoid having them dry out on top.
- After refrigerating overnight, let the pan sit out at room temperature for about half an hour before baking.
- Adding Grand Mariner to the custard is optional but does really give the flavor an extra pop!
- Make this Overnight French Toast Casserole Extra special but serving it with fresh berries, homemade whipped cream, pure maple syrup and a dusting of powdered sugar!
Don’t want to wait until tomorrow for a Croissant French Toast Bake? You can bake this french toast casserole right after preparing it if you want to eat it sooner!
More Brunch Recipes
Prosciutto Asparagus Puff Pastry Bundles
Crab, Asparagus and Leek Quiche
Overnight Croissant French Toast Casserole
Ingredients
- 8 croissants Sliced in half lengthwise.
- 5 eggs beaten
- 1 cup half and half can sub whole milk or heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- zest of 1 orange
- 2 tablespoons maple syrup
- ¼ teaspoon kosher salt
- 1 tablespoon grand marnier optional
For Topping French Toast Casserole
- powdered sugar
- fresh berries
- whipped cream
- maple syrup
Instructions
- Grease a 13 x 9-in. baking dish and set aside.
- In a large mixing bowl, whisk together eggs, cream, vanilla extract, cinnamon, orange zest, grand marnier, salt and maple syrup. Submerge croissant halves in liquid until completely soaked (this works better than pouring the liquid over the croissants).
- Arrange croissants in baking dish, overlapping slightly if necessary. Cover with plastic wrap and refrigerate until ready to bake, up to a day ahead of time.
- When ready to bake, remove dish from fridge and sit at room temperature for half an hour. Preheat oven to 375°. Bake uncovered for 25-30 minutes, until golden brown. Dust french toast bake with powdered sugar and serve with berries, whipped cream and pure maple syrup if desired.
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Heena Padani says
Does the alcohol burn off from the Grand Marnier when added? I’m planning on making this for Father’s day family brunch this Sunday and debating whether to add it or take it out if kiddos are also being served to. Would love your feedback.
Meghan says
Hi Heena – studies have shown that not all alcohol burns off when cooking. Here is an article about it. https://www.foodnetwork.com/how-to/packages/food-network-essentials/cooking-wine-does-alcohol-burn-off – however, it is such a small amount that some people feel comfortable with it. If you don’t feel comfortable serving it to kids, I totally understand! You can leave the Grand Marnier out.
Tammie says
Best brunch recipe ever! I made a big pan for Easter and everyone loved it!
Meghan says
So glad you love it!
Sara says
Why wouldn’t you put in the recipe that you pour the liquid over it? I threw it out. That’s a big step to leave out. You shouldn’t have to look in the comments to find that out.
Meghan says
Hi, there really shouldn’t be much left over after soaking the croissants, there isn’t any left when I make this recipe. But I can clarify that in the recipe if it would help.
Sara says
Thank you! That would be helpful. The recipe was delicious and my family enjoyed it.
Chris says
How early could you make this and leave it “soaking”? I wanted to make it for NYD morning, and prepare it the afternoon before,,,,,
Meghan says
Hi Chris – I think it’s fine to make it the afternoon before!
Natasha says
After submerging the croissants, do you pour the remaining liquid into the dish with the croissants or discard?
Meghan says
Hi, you pour all the liquid into the dish.
Debra says
Made these last night and baked this morning – DELICIOUS!
You are correct about the Grand Marnier (I used Triple Sec), it definitely elevates the layer of flavors. This casserole was not too “eggy” – it was perfect! Thank you! Five Stars!
Meghan says
Oh yay! I am so happy to hear that!
Tina Shylanski says
This looks amazing!! Going to store this one for future breakfast ideas. Thanks for sharing.😋
Meghan says
Thanks Tina, can’t wait to hear what you think!
Yvonne says
Hi, Meghan — I’m a home cook, self-taught, too! Today I tried your rosemary crackers and had a problem I hope you can help with. They turned out tough and hard, and I don’t know why. Did I perhaps stir them too much? I used an Airbake sheet (instead of steel) and wonder if that’s the problem? Or should I have chilled the olive oil? Want to try again! Thanks for any help!
Meghan says
Hi Yvonne, Hmm, it is hard to say without being there. It could be from over mixing, or that they weren’t rolled thin enough. It also could be the oven temperature. They definitely are crispy crackers, not buttery and flaky. The thinner you can roll them, the better they turn out usually. I hope that helps!