Make this Almond Croissant Baked French Toast if you want to impress your friends and family with minimal effort. It's easy to make and full of delicious flavor — you can even make it ahead!
Jump to:
- Why You'll Love Baked Croissant French Toast
- Ingredients Information and Substitutions
- How to Make Croissant French Toast Casserole
- Frequently Asked Questions
- Tips For Making Croissants French Toast
- What To Serve With This Almond Croissant French Toast Bake
- Other Make Aehead Breakfast Recipes to Try...
- Almond Croissant Baked French Toast
Why You'll Love Baked Croissant French Toast
For me, it's important to have recipe options that are super easy to throw together, while still producing a flavor that's sure to impress. This croissant French toast bake packs a serious flavor punch, and it comes out looking gorgeous every time. It can also easily be made ahead if you need to, while still being easy enough to make that you can make it that morning as well.
Here are a few more reasons to love my Baked French toast:
- Sure to impress
- Full of sweet flavor
- Perfect for brunch
- Hearty and filling
- Family-friendly
Ingredients Information and Substitutions
- Custard- I create a delicious custard with milk, eggs, Karo syrup, salt, almond extract, ground cinnamon and brown sugar.
- Croissants - This serves as the base for your croissant French toast casserole! It's a wonderfully flaky alternative to bread- let them sit out for a couple days to get a bit stale.
- Cooking Spray - To prevent sticking.
- Topping- Sliced almonds and Turbinado sugar add a delicious crunch and salted butter helps the almond French toast crisp up nicely.
- Maple Syrup - For serving!
How to Make Croissant French Toast Casserole
Step 1: Recipe prep
Make sure to slice the croissants in half (like you would for a sandwich) and let them sit overnight to dry out.
Step 2: Create the egg mixture
Mix together milk, eggs, Karo Syrup, kosher salt, almond extract, ground cinnamon, and brown sugar until well combined.
Step 3: Assemble the French toast casserole with croissants
Grease a 9" x 13" pan, then dip each croissant half in the egg mixture and shingle them in the prepared pan.
Pour the remaining mixture over the croissants and let them soak for at least 20 minutes, or overnight.
Step 4: Bake
When ready to bake, preheat the oven to 350 degrees F. Sprinkle sliced almonds and turbinado sugar evenly over the croissants, then place small cubes of butter onto the top of the croissants.
Cover the almond French toast with foil and bake for 30 minutes, then remove the foil and bake for an additional 10-15 minutes until golden brown. Cool for 10 minutes and serve with maple syrup!
Frequently Asked Questions
No problem! You can lay them on a lined sheet pan, cut side up, and bake at 350 degrees for 5-7 minutes to toast them slightly.
Yes! Soak for at least 20 minutes, but you can also do it overnight — just be sure to refrigerate if you're soaking longer than 20 minutes. And remove the casserole from the refrigerator 20 minutes before baking
Day-old or toasted croissants help, but you can also prevent sogginess by letting the baked croissant French toast sit for less time. You may consider assembling it shortly before baking and letting it sit for only 20 minutes instead of overnight.
Yes. You can store leftovers covered in the refrigerator for up to 3 days and reheat the entire pan in the oven or individual pieces in the microwave.
Tips For Making Croissants French Toast
- I like to use day-old croissants so that they don't get too soggy while baking.
- Be sure to grease your pan well. I used cooking spray, but if you have extra time, you can also butter the pan for an even better flavor.
- Make sure you use a super sharp, serrated knife to slice the croissants in half — I prefer a bread knife. And be gentle while you're doing it so you don't smush the croissants.
- I like to dip each croissant half into the egg mixture prior to adding each to the pan, then pour the remaining mixture over the top of the pan once all the croissants are in.
- I like to shingle the croissant halves in the pan for a pretty presentation.
- Let the croissants rest in the pan for at least 20 minutes (up to overnight) before baking.
- I bake this covered to start, then uncover it for the last 15 minutes to brown the tops. This prevents them from getting too brown.
- Be sure to let it cool for 10 minutes before serving.
- Prep Ahead: Cut croissants
- Leftovers and Storage: Leftovers last up to 3 days covered in the refrigerator.
What To Serve With This Almond Croissant French Toast Bake
Round out the your brunch with:
- Fresh Fruit
- Broccoli Cheddar Quiche
- Breakfast Toastadas
Other Make Aehead Breakfast Recipes to Try...
Love this recipe? Please leave a 5 star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below ⬇️ and/or a review in the comment section further down. Check out my Amazon Store for all my favorite tools, including those used in this recipe. And follow @thelifejolie on Instagram and TikTok!
Almond Croissant Baked French Toast
Equipment
Ingredients
- 1 ½ cups milk
- 6 large eggs
- ½ cup Karo Syrup
- 1 large pinch kosher salt
- 1 teaspoon almond extract
- 1 teaspoon ground cinnamon
- ¼ cup brown sugar
- 8 day old croissants, sliced in half lengthwise
- Cooking spray
- ½ cup sliced almonds
- 1 Tablespoon turbinado sugar
- 3 Tablespoons salted butter, each Tablespoon cut into quarters
- Maple syrup for serving
Instructions
- Grease a 9" x 13" pan and set aside.
- In a large bowl, whisk together milk, eggs, Karo® Syrup, kosher salt, almond extract, ground cinnamon and brown sugar until well combined.
- Dip each croissant half in the egg mixture and then shingle them in the prepared pan (8 croissant halves on each side).
- Pour remaining mixture over the croissants and let them soak for at least 20 minutes to overnight (if soaking more than 20 minutes cover and refrigerate).
- When ready to bake, preheat the oven to 350 degrees. If you soaked overnight, let sit at room temperature for 20 minutes before baking.
- Sprinkle the top of the croissants with sliced almonds and turbinado sugar evenly.
- Scatter small cubes of butter onto the tops of the croissants.
- Cover with foil and bake for 30 minutes.
- Uncover and bake for an additional 10-15 minutes until golden brown. Cool for 10 minutes and serve with maple syrup.
Video
Notes
- I like to use day-old croissants so that they don't get too soggy while baking.
- Be sure to grease your pan well. I used cooking spray, but if you have extra time, you can also butter the pan for an even better flavor.
- Make sure you use a super sharp, serrated knife to slice the croissants in half — I prefer a bread knife. And be gentle while you're doing it so you don't smush the croissants.
- I like to dip each croissant half into the egg mixture prior to adding each to the pan, then pour the remaining mixture over the top of the pan once all the croissants are in.
- I like to shingle the croissant halves in the pan for a pretty presentation.
- Let the croissants rest in the pan for at least 20 minutes (up to overnight) before baking.
- I bake this covered to start, then uncover it for the last 15 minutes to brown the tops. This prevents them from getting too brown.
- Be sure to let it cool for 10 minutes before serving.
- Prep Ahead: Cut croissants
- Leftovers and Storage: Leftovers last up to 3 days covered in the refrigerator.
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