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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

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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 

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Overnight Croissant French Toast Casserole

4.67 from 21 votes
Prep 10 minutes
Cook 25 minutes
Total 35 minutes
Servings 8 Servings
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!


  • 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


  • 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).  If you have any liquid left over, pout it over the croissants once they are in the baking dish (I usually do not have left over liquid).
  • 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.



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

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Brunch, Dinner
Cuisine: American
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

Hello! I’m Meghan.

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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  1. This has become a holiday brunch staple in my household! My son goes wild when I make this! Has been a Christmas, Easter, Valentines brunch tradition for the last few years! Thank you for sharing this yummy recipe 🤗💜

  2. I haven’t had an opportunity to try your recipe. I had to look up what Marnier was. Finding out it is a liquor reminded me of a trip we took. We were making our own breakfast. Decided on French toast, but did not have milk. So we used Coconut Rum. Some of the best French toast ever.

  3. I’m interested in trying your croissant French toast for Christmas. We are traveling, & I was wondering if I could freeze it. If so, do I freeze before baking or after?
    Thank you, Jean

    1. Hi Jean, I haven’t tried freezing it so I can’t be sure. I would probably freeze it after baking though, freezing it before could make the egg and milk mixture break. Just be sure to cook it completely before freezing. Let us know how it turns out!

  4. I see there’s no sugar in the recipe. Is that correct? Is it sweet from just the 2T of maple syrup?

  5. Absolutely fantastic recipe. Do not skip the orange zest. Omg. I used heavy cream because it’s what I had on hand. *chef’s kiss*

  6. 5 stars
    Let me start by saying I didn’t love it, BUT it got excellent reviews from everyone else, and it was very consistent with what I was expecting, so I have to acknowledge it’s a good recipe. It came out a little too much like bread pudding for me.

    I did make a number of changes based on what I had on hand:
    Almond croissants from Whole Foods
    Egg nog in place of cream
    Brandy in place of Grand Marnier
    Omitted orange zest

    So I’m not going to go buy croissants just to make this, but the next time I end up with stale ones, which does happen from time to time, I’ll be happy to use them in this recipe.

  7. 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.

  8. 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.

    1. 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.

      1. Thank you! That would be helpful. The recipe was delicious and my family enjoyed it.

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

  10. 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!

  11. 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!

    1. 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!