Croissant French Toast

The absolute best way to make an overnight breakfast is by making a baked croissant french toast. The croissants have a brown sugar cream cheese filling stuffed in the center and they’re baked in a pool of custard. Top with fresh whipped cream, maple syrup and/or fruit! 

Why you’ll love this Croissant French Toast

  1. It’s pretty much foolproof – there’s no burnt edges and super soggy centers like so many baked french toasts. It’s perfectly moist all around and a little crispy on top!
  2. This french toast is entirely prepped the night before, refrigerated overnight and just baked in the morning. You can even make the whipped cream the night before and store it covered in the fridge until the morning. 
  3. It’s a “sweet” breakfast but really it’s not super sweet like say cinnamon rolls, etc. 

If you’re a sweet breakfast fanatic, I would definitely recommend my cinnamon roll recipe which can also be made overnight. I also have a million muffin recipes – my favorite is definitely blueberry muffins.

If you’re willing to give your hand at homemade croissants, I have a chocolate croissant recipe with detailed photos. You can skip the chocolate filling if you’d like.

Ingredients & Substitutions:

  • Butter: I used a little salted butter on the bottom of the pan. Unsalted also works, as well as dairy free butter. 
  • Croissant: I used store bought, mini croissants. Full sized croissants would also work well but I recommend cutting them in half just so they’re easier to fit in the pan.
    • Depending on the size of the croissants, the brand and how old/dry they are they may absorb a different amount of liquid so there is a little variation here. I used 24 fresh mini croissants so 22-26 minis or 12-14 large should be fine. If they’re medium sized, use about 18. 
    • I don’t recommend using a different type of bread.
  • Cream Cheese: I use the Philadelphia full-fat brick cream cheese but this recipe is not super particular so any cream cheese should work fine, even dairy free. 
  • Sugar: I used light brown sugar for the filling and for the caramelization on the bottom but this recipe works with dark brown sugar as well, it will just slightly darken the color and give a more intense flavor.
  • Cinnamon: I just can’t imagine eating french toast without cinnamon. I used ground cinnamon for the filling. 
  • Eggs: Use large, room temperature eggs.
    • If you’re in a pinch, place them in hot water for 5-10 minutes. 
    • I don’t have an egg substitute for this recipe. 
  • Vanilla: I recommend vanilla bean paste but pure vanilla extract works well too. 
  • Milk: I use full-fat or 2% but fat-free or dairy free milk will work fine as well. 

How to make Croissant French Toast

Step 1: Combine the melted butter with the light brown sugar and spread it into the bottom of a small casserole dish (mine is xxx) or an 8 or 9  inch cake pan. 

Step 2: Combine the cream cheese with the rest of the light brown sugar and cinnamon and set aside. 

Step 3: Whisk together the eggs with the milk and vanilla until they’re well combined. 

Step 4: Slice the croissants in half, spread a dollop of cream cheese mixture on top and dip into the egg mixture, allowing it to soak for a few seconds. 

Step 5: Place the croissants on top of the butter in the casserole dish. Stack no more than two layers of croissants and then pour the rest of the egg mixture on top of them. 

Step 6: Cover with foil and refrigerate overnight. Bake at 350F (177C) convection for 20 minutes covered with the foil. Then remove the foil and bake for another 20-25 minutes, until the casserole is browned on top. 

Step 7: Top with fresh whipped cream, maple syrup, jam and/or fresh fruit. 

How to bake French Toast

I’ve been really frustrated with baked french toast in the past but fear not because I’ve tested a lot. My current oven is incredibly hot on the bottom so I bake almost everything (besides pie) on convection. 

If you don’t have a convection oven that’s fine, I would assume your heat is more evenly balanced than mine is then. I would just recommend baking on the top rack if it’s not on convection. 

I baked it at 350F – if you have any issues with the outside browning too much and the center being too soggy, reduce the temperature to 325F. I also recommend baking with foil on top for the first half and then removing the foil to finish baking. 

Frequently Asked Questions

Can I make dairy free croissant french?

Yes, you can use dairy free butter, cream cheese and milk for this french toast. You’ll either have to find or make dairy free croissants though.

Can I use homemade croissants?

You can certainly use homemade croissants for this recipe but I really don’t feel like it’s worth it lol. Croissants are such a labor of love and I would much rather enjoy them fresh than in a french toast casserole. 
If you do use homemade croissants, I would recommend using them when they’re a couple of days old. 

Can I make this recipe with a different type of bread? 

Different types of bread soak up different amounts of liquid so I don’t recommend using a different type of bread. You’ll end up with a really soggy center if you use bread that doesn’t soak up as much of the custard. 

Do I have to refrigerate it overnight?

The french toast needs a few hours to fully soak up the custard before baking. If you don’t give it ample time, it likely won’t bake right and may be too wet and soggy. 

How to store croissant french toast casserole?

Once the french toast is baked, allow it to cool for a little before serving. Contrary to my photos (because it looked pretty to do it this way) I recommend topping individual slices with the whipped cream and the maple syrup/berries, etc. so that if you don’t finish it you can reheat it without the whipped cream melting everywhere. 

Cover the leftovers with foil or plastic wrap and refrigerate. I recommend microwaving individual slices or bake (covered with foil) at about 325 until it’s warm throughout. 

Thanks so much for making my recipes and reading my blog posts! If you make this overnight croissant french toast I would really appreciate a star rating or a review below. 

As always, have a blessed day and happy baking!

Love, B

croissant french toast casserole topped with whipped cream and raspberries

Croissant French Toast

The absolute best way to make an overnight breakfast is by making a baked croissant french toast. The croissants have a brown sugar cream cheese filling stuffed in the center and they’re baked in a pool of custard. Top with fresh whipped cream, maple syrup and/or fruit! 
5 from 3 votes
Prep Time 20 minutes
Cook Time 45 minutes
8 hours
Total Time 9 hours 5 minutes
Course Breakfast
Cuisine American
Servings 12 servings
Calories 457 kcal

Equipment

  • 1 casserole dish or cake pan
  • 1 large bowl
  • 1 medium bowl
  • 1 serrated knife

Ingredients
  

  • 1/4 cup (56g) salted butter melted
  • 1/4 cup (50g) light brown sugar lightly packed
  • 8 oz (1 brick) cream cheese softened
  • 1/2 cup (100g) light brown sugar lightly packed
  • 1 tsp ground cinnamon
  • 4 large eggs room temperature
  • 2 tsp vanilla extract
  • 24 mini croissants or 12 large ones
  • 1 cup (8oz/240mL) milk
  • 1/2 cup (4oz/120mL) heavy whipping cream cold
  • 1 Tbsp (12g) granulated sugar

Instructions
 

  • Combine the melted butter with the light brown sugar and spread it into the bottom of a small casserole dish or cake pan.
    1/4 cup (56g) salted butter, 1/4 cup (50g) light brown sugar
  • Combine the cream cheese with the rest of the light brown sugar and cinnamon and set aside.
    8 oz (1 brick) cream cheese, 1/2 cup (100g) light brown sugar, 1 tsp ground cinnamon
  • Whisk together the eggs until they’re well combined and no longer gloopy.
    4 large eggs
  • Add the milk and vanilla to the eggs and whisk until they’re well combined.
    1 cup (8oz/240mL) milk, 2 tsp vanilla extract
  • Slice each croissant in half, spread a dollop of cream cheese mixture in the center and dip into the egg mixture for a few seconds, until they’re well coated.
    24 mini croissants
  • Place the croissants on top of the butter in the casserole dish. Stack no more than two layers of croissants and then pour the rest of the egg mixture on top of them.
  • Cover with foil and refrigerate overnight. Bake at 350F (177C) convection for 20 minutes covered with the foil. Then remove the foil and bake for another 20-25 minutes, until the croissants are browned on top. Allow the casserole to cool for a few minutes before serving.
  • Beat the whipped cream with the sugar just until stiff peaks start to form.
    1/2 cup (4oz/120mL) heavy whipping cream, 1 Tbsp (12g) granulated sugar
  • Top with fresh whipped cream, maple syrup and berries.

Nutrition

Calories: 457kcalCarbohydrates: 43gProtein: 9gFat: 28gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 136mgSodium: 344mgPotassium: 174mgFiber: 2gSugar: 23gVitamin A: 1054IUVitamin C: 0.2mgCalcium: 93mgIron: 2mg
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Recipe Rating




  1. 5 stars
    This was incredible! Truly top drawer! Absolutely knocked it out of the park with this one! Thanks! I followed recipe exactly and perhaps not as ptetty.. it certainly tasted as beautiful as your photo looks! ; )