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Home › All Recipes › Overnight Croissant French Toast Bake

Overnight Croissant French Toast Bake

by Meghan on May 6, 2019 10

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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!

Close up of Croissant French Toast in pan with berries scattered on top

Overnight Croissant French Toast Bake | Overnight French Toast Casserole | Easy French Toast Bake | Easy Brunch Ideas | Make ahead brunch recipes | Make ahead breakfast recipes | Mother's Day Brunch | Easter Brunch | Christmas Breakfast | Baby Shower recipes | bridal shower recipes | Spring Recipes | How to make overnight french toast.

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.
Croissant French Toast Casserole in pan with berries and next to a single serving of croissant french toast on a plate.

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.

One serving of Croissant french toast with whipped cream and berries

Tips for Making Overnight Croissant French Toast Casserole

  1. 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.
  2. After refrigerating overnight, let the pan sit out at room temperature for about half an hour before baking.
  3. Adding Grand Mariner to the custard is optional but does really give the flavor an extra pop!
  4. 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!

French Toast casserole in pan

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

Rosé Raspberry Sorbet Mimosas

Prosciutto Asparagus Puff Pastry Bundles 

Crab, Asparagus and Leek Quiche 

Overnight Croissant French Toast Casserole

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!
5 from 1 vote
Print Pin Rate
Course: Breakfast, Brunch, Dinner
Cuisine: American
Keyword: Croissant French Toast, Easter Recipes, French Toast Bake, Holiday Recipes, Make Ahead, Meal Prep, Overnight French Toast
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 Servings
Calories: 331kcal
Author: Meghan McMorrow | Fox and Briar

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.

Nutrition

Serving: 1Serving | Calories: 331kcal | Carbohydrates: 32g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 152mg | Sodium: 391mg | Potassium: 156mg | Fiber: 2g | Sugar: 10g | Vitamin A: 680IU | Vitamin C: 0.4mg | Calcium: 76mg | Iron: 1.6mg
Nutritional information is an estimate for your convenience. If you have strict nutritional needs, please do your due diligence to make sure this recipe fits your needs.
Did you like this recipe?Please comment, rate and share! And don’t forget to tag me on Instagram @foxandbriar AND #foxandbriar so I can see what you made!

Close up of overnight croissant french toast bake with blueberries and raspberries

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Reader Interactions

Comments

  1. Chris says

    December 31, 2020 at 8:14 am

    How early could you make this and leave it “soaking”? I wanted to make it for NYD morning, and prepare it the afternoon before,,,,,

    Reply
    • Meghan says

      December 31, 2020 at 9:42 am

      Hi Chris – I think it’s fine to make it the afternoon before!

      Reply
  2. Natasha says

    December 24, 2020 at 12:40 pm

    After submerging the croissants, do you pour the remaining liquid into the dish with the croissants or discard?

    Reply
    • Meghan says

      December 25, 2020 at 2:38 pm

      Hi, you pour all the liquid into the dish.

      Reply
  3. Debra says

    December 21, 2020 at 8:17 am

    5 stars
    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!

    Reply
    • Meghan says

      December 21, 2020 at 12:02 pm

      Oh yay! I am so happy to hear that!

      Reply
  4. Tina Shylanski says

    December 19, 2020 at 9:58 am

    This looks amazing!! Going to store this one for future breakfast ideas. Thanks for sharing.😋

    Reply
    • Meghan says

      December 19, 2020 at 7:11 pm

      Thanks Tina, can’t wait to hear what you think!

      Reply
  5. Yvonne says

    May 17, 2019 at 12:45 pm

    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!

    Reply
    • Meghan says

      May 18, 2019 at 11:01 am

      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!

      Reply

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About Me

Hello! I'm Meghan and I am so glad that you are here! I am the recipe developer, photographer, and writer here at my blog Fox and Briar. I am a passionate, self-taught home cook and believe that most things are better homemade and that good food doesn’t need to be complicated.
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